Craving a restaurant-quality fish fry without the restaurant prices? This recipe delivers perfectly crispy, golden-brown fish fillets every time, all from the comfort of your own kitchen. Forget bland, soggy fish – this method ensures a light, airy batter that creates a satisfying crunch with each bite, while keeping the fish incredibly moist and flavorful inside. We’ll guide you through selecting the best fish, preparing the perfect batter, and achieving that coveted crispy exterior. You’ll be amazed at how easy it is to achieve restaurant-worthy results.
This simple yet effective recipe uses readily available ingredients and straightforward techniques, making it perfect for both seasoned cooks and kitchen novices. From choosing the right type of fish to mastering the frying temperature, we cover every detail to guarantee your success. Ready to learn the secrets to perfectly crispy fried fish? Let's dive into the step-by-step process!
Tools Needed
- Pan
- Knife
- Grinder (optional)
- Mixing bowl
Ingredients
- Fish (tilapia, pomfret, etc.): 1.5-2 kg fillets (approx. 4 kg whole fish)
- Salt
- Ginger
- Galangal
- Turmeric
- Chili
- Fish sauce
- MSG
- Fried flour
- Egg
- Filtered water or galangal water
- Breadcrumbs
- Cooking oil
Step-by-Step Instructions
Step 1. Prepare the Fish
- Wash the fish thoroughly. Rub with salt and ginger. Wash again gently to avoid breaking the fillets.
- Marinate with galangal, turmeric water (or satay), chili, salt, fish sauce, and MSG to remove fishy smell and add flavor.
Step 2. Make the Batter and Coat the Fish
- Mix fried flour with filtered water (or galangal water) and egg. Let it rest for 20-30 minutes to allow expansion.
- Dip the fish in the batter, then coat with breadcrumbs. For a thicker coating, repeat the batter and breadcrumbs steps.
Step 3. Fry the Fish to Perfection
- Heat oil in a deep pan until very hot (above 100°C). Fry the fish in batches, ensuring they are not overcrowded, for 1-2 minutes per side. Flip once firm.
- After the first fry, let the fish cool slightly before frying a second time for a crispier texture.
Step 4. Serve and Enjoy
- Arrange the crispy fried fish on a serving tray and serve hot.
Read more: Quick & Easy Dry Chicken Noodle Pho Recipe
Tips
- Using galangal water in the batter enhances both the color and flavor of the fish.
- Maintain the oil temperature above 100°C during frying to prevent burning and ensure even cooking.
- Avoid overcrowding the pan during frying to ensure even browning and crispiness.
Nutrition
- Fat: 10-15g per 100g serving
- Carbs: 15-20g per 100g serving
- Protein: 20-25g per 100g serving
FAQs
1. What type of fish is best for frying?
Firm, white-fleshed fish like cod, haddock, tilapia, or catfish work best. They hold their shape well during frying and don't become mushy.
2. How do I prevent my fried fish from being greasy?
Ensure your oil is hot enough (around 350°F/175°C) before adding the fish. Don't overcrowd the pan, and let the fish drain on a wire rack after frying to remove excess oil.
So there you have it – a recipe for crispy fried fish that's as delicious as it is simple. With a little practice, you'll be mastering this technique and impressing your family and friends with perfectly golden, crispy fish every time. Enjoy!