Tricks for making crispy and not soggy fried fish coating dough, no need to mix in flour

foto: shutterstock.co

Wheat flour-based batter often makes fish soft quickly when it cools. So you need other ingredients to make it maximally crispy.

Brilio.net - Indonesia is known as one of the countries with the longest coastline in the world. This makes the country's seafood abundant, including various types of fish that can be enjoyed at affordable prices.

Fish is one of the favorite food ingredients because it tastes good and is easy to process. In fact, just fried simply, fish can be a delicious side dish that is suitable to be eaten with warm rice, chili sauce, and various vegetables.

Usually, fried fish is made by dipping it in marinade before frying. But now, many people are creating fried fish by adding a layer of flour to make the texture even crispier and more appetizing.

Unfortunately, wheat flour-based batters often make fish go soft quickly when they cool. Well, if you want fried fish that stays crispy for longer, try this trick from TikTok user @pakman3590!

In a video uploaded by @pakman3590, he shares how to make a crispier fried fish coating batter without using wheat flour. Instead, he uses a combination of cornstarch, rice flour, and lime water.

Why should you use these 3 ingredients?
- Corn flour (maizena): Helps create a longer lasting crispy texture.
- Rice flour: Produces crispier fried foods and does not absorb too much oil.
- Lime water: Helps harden the outer layer so the fish stays crispy even after it cools.

1. Prepare the ingredients
- 3 cups corn flour (maizena)
- 1 cup rice flour
- Lime water to taste (don't add too much so it doesn't affect the taste)
- 3 eggs (as binder)
- Salt, sugar, black pepper, stock powder, and turmeric powder for flavoring.
- Enough water

photo: TikTok/@pakman3590

2. Make the dough
- Mix all the dry ingredients in a large bowl or basin.
- Add the eggs, then pour in the water little by little while stirring until the mixture has a thick texture but can still flow.

3. Apply to fish
- Put the washed fish into the mixture.
- Make sure all parts of the fish are evenly coated with the batter.
- This dough can be used for various types of fish, such as mackerel, mackerel, and tuna.

photo: TikTok/@pakman3590

4. Fry with the right technique
- Heat oil in a frying pan over medium heat.
- Put the fish in one by one so they don't stick together.
- Fry until the color changes to golden brown and the texture becomes crispy.
- Lift and drain.

photo: TikTok/@pakman3590

The result? The fried fish becomes super crispy and not mushy even though it is cold!

photo: TikTok/@pakman3590

- Use lots of hot oil
To ensure the fish cooks evenly and remains crispy, use enough oil so that the fish can be completely submerged when fried. Make sure the oil is really hot before putting the fish in.

- Don't turn it over too often
When frying, just turn the fish once or twice so that it doesn't absorb too much oil and the texture remains crispy.

- Drain with oil absorbent paper
Once removed, drain the fish on oil-absorbing paper or a wire rack to keep the flour coating dry and non-greasy.

- Combine with your favorite chili sauce!
This crispy fried fish is best enjoyed with chili sauce! You can try chili sauce with shrimp paste, sambal matah, or sambal bawang to make it even more delicious.

With this trick, you don't have to worry about fried fish getting soft after a while. The crunchy texture will stay longer, even when it's cold. Come on, try this recipe at home and feel the difference!

(brl/tin)