Tricks for frying fish without it sticking and exploding that are still relevant today

foto: Freepik/wirestock

Come on, check out the practical tips below to make your fried fish cooking event safer, more comfortable, and of course still delicious.

Fish is one of many people's favorite side dishes because it is rich in nutrients and can be processed into various delicious dishes, including fried. However, even though it looks simple, frying fish is often a challenge. Starting from oil that splashes, fish that sticks to the pan , to a messy kitchen, it can make you give up on cooking fish again.

In fact, with a few simple tricks, you can really avoid drama when frying fish. The important thing is to know how to choose fresh fish, prepare it properly, and use the right frying technique. The result? Crispy fried fish, not sticky, and still nutritious.

Come on, check out the practical tips below so that your fried fish cooking event becomes safer, more comfortable, and of course still delicious, as summarized by BrilioFood from various sources.

The quality of the fish greatly affects the final result. Fresh fish has a denser texture and is not easily destroyed when fried. You can check its freshness through these characteristics:
- Fish eyes are clear and prominent.
- The gills are bright red and odorless.

Wet fish can cause oil to explode when it enters the hot pan. So, make sure you pat the fish with kitchen paper or a clean towel until it is completely dry.

If you soak the fish in spices before frying, make sure to dry it again, so that it doesn't splash everywhere when fried.

The pan you use must be clean and dry. A pan that is still damp or used can cause the fish to stick and oil to splatter.

Use enough oil, ideally until the fish can be partially submerged. Heat the oil until it is really hot before the fish goes in, so that it doesn't stick and cooks evenly.

Don't just turn up the heat! Too much heat will burn the outside of the fish but leave it raw inside. Use medium heat so it cooks evenly.

If you want to be extra safe, you can add a little lemon juice or a sprinkle of salt to the hot oil. This can help reduce the oil explosion when the fish goes in.

Don't flip the fish too often. Let one side cook and dry a bit before flipping it. This will prevent the fish from falling apart and sticking to the pan.

You can also coat the fish with a thin layer of dry flour before frying. But don't use too much, so the texture remains juicy and not too dry.

photo: Freepik/mdjaff

1. Can I use a Teflon pan to fry fish?
Absolutely! But make sure the Teflon is in good condition and there are no scratches. Use medium heat and enough oil so it doesn't stick.

2. Why does fish often fall apart when fried?
Usually because the fish is too wet or turned too quickly. Make sure it is dry and wait for one side to cook completely before turning.

3. Can the oil be reused after frying fish?
Yes, as long as it is filtered first and does not smell rancid. But it is better not to use it more than twice, so that it remains healthy.

4. How to remove the fishy smell when frying fish?
Use lime juice or vinegar when cleaning the fish. Also add sliced ginger or lime leaves to the oil when frying.

5. Why does fried fish get hard quickly?
Too high heat and too long frying time can make the fish hard quickly. Use medium heat and remove the fish when it is golden brown.

(brl/red)