“3 Chef-Approved Tips to Fry Fish Perfectly Without the Skin Cracking!”…Ever tried frying fish, only to have the skin stick to the pan or crack into pieces? If you’re tired of messy, broken fillets, this simple tip will change your frying game forever!
Here’s How to Get Crispy, Golden Fish Every Time:
Soak the Fish to Improve Texture
The first step is essential for removing that fishy smell and ensuring the flesh stays firm. After cleaning your fish, mix it with finely chopped spring onions, a splash of cooking wine, a dash of light soy sauce, and rice wine. Let the fish marinate for about 10–15 minutes. This step enhances the flavor and texture, making it easier to cook.
“Protect” Your Fish with Flour
This trick may seem a bit unconventional, but it works wonders. After marinating, don’t rush to toss the fish into the pan. Instead, lightly dust the fish with a thin layer of flour.
Just enough to coat the surface, not a heavy layer. This helps create a protective barrier, ensuring the fish doesn’t stick and the skin stays crispy and intact. Plus, it gives the fish a beautiful golden crust!
Perfect Oil Temperature & Slow Cooking
The final tip is about getting the oil just right. Heat the oil first, but don’t let it get too hot. Allow it to cool slightly before adding the fish. This prevents the oil from splattering and gives you more control over the frying process.
Shake the pan gently to coat the edges with oil, then fry the fish on low heat. This slow cooking ensures the skin becomes perfectly crispy without burning. When one side is golden brown, flip carefully—let the first side cook fully before turning to avoid the fillet breaking apart.
Have You Learned These 3 Secret Tips?
By following these simple steps, you’ll get perfectly fried fish with crispy skin and no sticking. It’s easier than you think to master, and your next fish fry is guaranteed to be a hit!