Craving a delicious, crispy fish fillet that's both satisfying and easy to make? Look no further! This recipe delivers perfectly golden-brown, flaky fish fillets every time, without the dreaded oil splattering that often accompanies deep frying. Forget greasy, limp fish; we're talking about a restaurant-quality meal achievable in your own kitchen, with minimal cleanup. We'll use simple ingredients and techniques that even novice cooks can master, resulting in a meal the whole family will adore.
This recipe focuses on achieving that ultimate crispy texture while keeping the fish moist and flavorful inside. From selecting the right type of fish to the perfect breading technique, we’ll guide you through every step of the process. Ready to learn how to create this culinary masterpiece? Let's dive into the detailed, step-by-step instructions below!
Tools Needed
- Frying pan
Ingredients
- Fish fillet: 1 kg
- White wine
- Crispy fried flour: 1 packet
- Seasoning powder: 1 spoon
- MSG: 1/2 spoon
Step-by-Step Instructions
Step 1. Prepare the Fish
- Remove fishy smell from fish fillet using white wine. Wash and pat the fish dry. Press the fillet and add a packet of crispy fried flour.
- Cut the fish into thin pieces.
- Marinate the fish with 1 spoon of seasoning powder and 1/2 spoon of MSG for about 30 minutes to absorb the spices.
Step 2. Coat the Fish
- Coat each fish piece with crispy fried flour to ensure even coverage before frying.
Step 3. Fry the Fish
- Fry the fish until golden brown and crispy.
Read more: Crispy Tofu with Onions: A Delicious Vietnamese Beer Snack
Tips
- Patting the fish dry is crucial for achieving crispiness and preventing oil splattering.
- Using MSG enhances the fish's flavor and prevents it from falling apart.
- Ensure the fish is thoroughly coated with flour for a consistent golden-brown color and to minimize oil splattering.
Nutrition
- Calories: approximately 1200-1500
- Fat: 60-80g
- Carbs: 70-90g
- Protein: 50-60g
FAQs
1. Why does my fried fish always end up soggy?
Soggy fish usually means your fish wasn't dry enough before breading, or the oil temperature wasn't hot enough. Make sure to pat your fish fillets completely dry and use a thermometer to maintain the correct oil temperature (around 350°F/175°C).
2. How can I prevent oil splattering while frying?
Avoid overcrowding the pan; give the fish fillets plenty of space. Don't add the fish to the oil until it's fully heated, and use a heavy-bottomed pot or pan for more even heat distribution.
3. What's the best type of fish to use for frying?
Firm, white-fleshed fish like cod, tilapia, or haddock work best. Avoid overly delicate fish as they may fall apart during frying.
With this recipe, achieving perfectly crispy, golden-fried fish is now within everyone's reach. Enjoy the satisfying crunch and delicious flavor of your homemade masterpiece, knowing you've mastered the art of oil-splatter-free frying. So go ahead, gather your ingredients, and treat yourself – or your loved ones – to this unforgettable dish!