3 Secrets To Frying Fish Like a Professional Chef
If you want to fry fish like a professional chef, you’ve come to the right place. We’re here to share our top three secrets to ensure your fish fry comes out crisp and delicious. We’re going over the best types of fish to use, the types of oil to fry your fish in, and the most critical tips to get it right.
Whether you’re a seasoned pro or just getting into the kitchen, these tips will help you achieve restaurant-quality results. You can fry your fish like the pros with a few simple steps and the right ingredients. So let’s get started.
Catching the Fish
Before frying the fish, you need to catch the fish first using fish bait. Not all baits are created equal. Different fishes require different baits for a successful catch, whether it’s live bait or artificial lures. Worms are great for bass fishing, while minnows may be better suited for trout fishing. Before you embark on any fishing trip, make sure you understand what kind of bait your intended target species needs.
What You Need To Fry Your Fish
The first step in frying fish is to get the right ingredients and materials. For starters, you will need fresh and firm fish fillets. A mild-flavored fish, like cod or haddock, is best for a restaurant-quality fried fish dish. In addition to fish fillets, you will also need an appropriate coating. Seasoned flour or breadcrumbs are popular options, but you can also use crushed crackers as coatings for an added texture. Be sure to keep some plain flour on hand for dredging the fillets before coating them and a neutral cooking oil like vegetable or canola oil for frying. You’ll also need a slotted spoon and a large skillet or deep pan for frying your fish.
Proper Preparation
Once you have gathered all of your ingredients and materials, it’s time to prepare the fish to get it ready for frying. Start by rinsing the fillets under cold water before patting them dry with a paper towel. Place the fillets into a bowl filled with plain flour and use a fork to coat them on both sides. Next, shake off any excess flour before placing the coated fillet into your choice of coating material so that it adheres evenly throughout the entire surface area of the fillet. Once you have coated the fillets, set them aside and heat your oil over medium heat.
Frying Tips
1. Timing Is Critical
When frying fish, timing is key for achieving the perfect golden crispiness outside while maintaining moistness. To prevent the batter from becoming soggy or oily from over-frying, cook each side of the fillet for a few minutes until it reaches a light golden color.
2. Don’t Cook Everything All at Once
Be sure to work in batches when frying fish to avoid overcrowding in your skillet or deep pan. This trick will not only help ensure that each side of the fillet cooks evenly but also help maintain its temperature.
3. Soak up the Excess Oil
When you finish frying each batch of fillets, transfer them to a plate lined with paper towels to soak up any excess oil before serving.
Serving Suggestions
Fried fish is great on its own when served hot out of the skillet with some lemon wedges on the side, but there are plenty of other ways to serve it up. Try serving up some tartar sauce alongside your fried fish for an extra layer of flavor or adding some french fries and coleslaw for a classic pub-style meal. Fried fish also pairs nicely with steamed vegetables such as asparagus or carrots for a more elegant presentation. A creamy herbed sauce made with butter and fresh herbs would be the perfect accompaniment for this dish.
Conclusion
Frying fish might seem like an intimidating task, but with the right ingredients and techniques, anyone can achieve restaurant-quality results. By following our top three secrets for perfecting fried fish, you’ll be sure to have a delicious meal every time. With just some fresh fish, a coating material of your choice, oil, and some herbs, you’ll be able to fry fish like a professional chef in no time. We’re sure you’ll be enjoying a delectable dinner in no time.