Fried fish is a classic that impresses with its simplicity and rich flavor. But preparing flawless fish that doesn't stick, doesn't fall apart, and has a beautiful golden crust requires knowing a few key cooking tricks.
With the right steps, you can prepare a dish at home that even the best chef would be happy to serve - a recipe for perfect fried fish.
1. Preparing fish – salting at the right time
If you want your fish to stay whole and juicy while frying, salting it properly is key. Master chefs recommend salting your fish 15–20 minutes before frying. Why? Salt helps the fish firm up while frying and keep it from falling apart. If you salt the fish too quickly, it can release too much water and become mushy. Add the salt evenly on both sides and let it soak into the meat.
Tip for better texture: If you are preparing larger pieces of fish, add salt along with a few drops of lemon – this will enhance the flavor and improve the texture of the meat.
2. Forget classic flour – the secret is in starch
Professional chefs rarely use white flour to bread fish. Instead, they recommend using cornstarch or a mixture of flour and starchThis combination ensures:
- Crispy crust without excessive oil absorption.
- Better durability – the fish maintains its compact shape during frying.
Additional trick: Before breading, lightly pat the fish with a paper towel to remove excess moisture. Then roll it in the cornstarch, shaking off the excess powder to prevent the crust from peeling during frying.
3. Choosing oil – don’t compromise
For frying fish, choose an oil with a high smoke point, such as:
- Peanut oil – great for frying due to its neutral taste.
- Sunflower oil – a common choice with a slight nutty flavor.
- Grape seed oil – a lighter alternative with a slight fruity note.
Heat the oil to temperature 180–190°C – this is the optimal heat for a crispy crust without soaking up too much oil. Test the temperature with a small piece of dough; if it sizzles and lightly browns, the oil is ready.
4. Proper warm-up and turning
Use a pan with a thick bottom that allows for even heat distribution. To prevent the fish from sticking to the surface:
- Heat the oil and wait for it to reach the correct temperature.
- When you put the fish in the oil, it do not move for at least 2–3 minutes – let the crust form.
When turning, use a wide spatula and turn the fish over. just onceIf you turn it too often, it may fall apart.
5. Draining the oil and serving
When the fish is golden brown, carefully remove it from the oil and place it on a paper towel, which will absorb excess fat.
Serving tip: Add freshly squeezed lemon juice and sprinkle with chopped parsley or fresh thyme. Serve the fish warm with a side dish such as baked potatoes or homemade tartar sauce.
Common mistakes to avoid:
- Underheated oil: The fish will become soft instead of crispy and will absorb too much oil.
- Overfilling the pan: Fry smaller quantities at a time to keep the oil temperature stable.
- Wrong type of flour: Plain white flour makes a heavier crust that can peel away from the meat.
Fried fish can be a true culinary art if you follow some key tips. With the right salting, using starch instead of flour, choosing a quality oil, and using the right frying technique, you'll achieve a result that would be praised even in a restaurant. Although it's a simple dish, the details count - and now you know them!
