Making fried fish is an art. Do you find that they always soak up too much oil?
Do you like fried fish? Now you'll love them even more!
Fried fish is a real treat as it offers the perfect combination of soft interior and crispy crust. Although such fish is very tasty, we often encounter one problem: breading with flour, it tends to absorb too much oil, making the fish greasy and heavy.
And this is exactly what deters many from preparing fried fish more often.
Why prepare fish without flour?
Preparing perfectly crispy fish can be a challenge. During frying, it is crucial that the fish it bakes evenly, but at the same time remains juicy inside. Many times, breading with flour is not the best choice as it absorbs a lot of oil, making the fish too oily.
But there is the solution, which is often used by professional chefs for a lighter, crispier texture – and you might not have tried it!
The solution lies in cornstarch
This method allows the fish during frying does not absorb excess oil, which ensures a crispy crust, but still the lightness of the dish. With this simple trick, your fish will be healthier, less greasy and even crispier.
Cornstarch creates a protective layer around the fish, allowing it to preserve crispness, while preventing excessive oil absorption.
Dip each piece of fried fish into cornstarch, to coat completely, then carefully drop it into the hot oil. Fry the fish until golden brown and crispy, then place on a paper towel to drain excess oil.
The fish prepared in this way will really impress with its crispy texture and taste, without being too oily.
