foto: Facebook Arlin Hamzah
Brilio.net - Many people like fried fish. But the frying process is full of challenges. Starting from oil exploding to sticking to the pan. So, what should it be?
One Facebook netizen, Arlin Hamzah, has his own way to make the final appearance of fried fish beautiful and non-stick in the frying pan.
The owner of the Arlin Hamzah account chose to fry his fish using banana leaves. So he placed a banana leaf on top of the cooking oil in a frying pan. Wait for the oil to heat up, then he put in the fish pieces one by one.
How to fry fish without sticking
photo: Facebook Arlin Hamzah
How to fry fish without sticking
photo: Facebook Arlin Hamzah
He fried the fish as usual. The difference is, because it is based on banana leaves, the fish do not stick to each other, nor do they stick to the pan, nor do they fall apart. This method also received support from netizens.
How to fry fish without sticking
photo: Facebook Arlin Hamzah
"I often fry this way, besides saving oil, the fish also smells good," said Facebook user Michella Lanang, quoted by BrilioFood , Sunday (8/6).
Interested in trying a similar method?
Why Should You Use Banana Leaves When Frying Fish?Banana leaves not only function as a base, but also provide a distinctive natural aroma when exposed to hot oil. This aroma permeates the fish and makes the fried fish taste better. In addition, banana leaves help reduce direct contact between fish and hot oil, so that the fish is not easily destroyed and remains intact when lifted. Cooking oil also lasts longer because it does not burn quickly due to direct contact with the fish that sticks to the pan .
Tips for Frying Fish So It Doesn't Fall Apart Easily and Doesn't SmellFrying fish is easy and difficult. To prevent the fish from breaking down easily and to remove the fishy smell, try these tips:
- Use fresh fish so that the meat texture is strong and the taste is better.
- Clean the fish with lime juice or vinegar before frying to remove the fishy smell.
- Coat the fish with flour or dry spices to make the outer layer crispy and protect the fish meat.
- Heat the oil at medium temperature so that the fish cooks evenly without burning.
- Don't turn the fish too often when frying so that it doesn't fall apart easily.
- Use a non-stick frying pan or banana leaf base like Arlin Hamzah's trick for maximum results.
Material:
- 500 grams of tilapia or gourami fish, clean and cut according to taste
- 2 cloves of garlic, finely chopped
- 1 tsp salt
- 1/2 tsp pepper powder
- 1 tbsp lime juice
- 1 banana leaf, cut to fit the pan
- Sufficient cooking oil
How to make:
1. Coat the fish with finely ground garlic, salt, pepper, and lime juice. Let stand for 15 minutes so that the spices are absorbed and the fishy smell disappears.
2. Heat cooking oil in a frying pan, then place a banana leaf on top of the oil.
3. Wait until the banana leaves wilt slightly and the oil is hot.
4. Place the fish one by one on the banana leaves.
5. Fry the fish over medium heat until cooked and golden, turning only once.
6. Remove and drain the fried fish, serve warm with your favorite chili sauce.
Yes, banana leaves are safe to use because they are heat resistant and do not emit harmful substances when heated. In addition, banana leaves are also natural and environmentally friendly.
True. Because the fish does not directly touch the bottom of the pan, the cooking oil does not absorb quickly into the fish and does not burn quickly. This makes oil usage more efficient.
Before frying, clean the fish with lime juice or vinegar, and let it sit for a few minutes. This helps remove the fishy smell and makes the fish fresher.
This technique is suitable for various types of fish, especially those that are easily broken such as tilapia, gourami, or carp. Banana leaves help keep the fish's shape intact.
Make sure the oil is hot enough before adding the fish. Use medium heat so that the fish cooks evenly. Do not turn the fish too often and drain after frying so that the oil does not become excessive.
(brl/tin)
