When frying fish, don’t rush into the pan first! Here’s a Chinese trick (The Fried Fish Will Not Stick to the Pan and Won’t Break the Skin)
Ah, the allure of perfectly fried fish—crispy on the outside, flaking beautifully with each bite and bursting with juicy flavor. But the reality? Often, a battle against frustration ends with a pan full of broken skin and unevenly cooked flesh. Fear not, fellow home cooks, for the secret weapon you’ve been searching for is finally here! This simple yet ingenious technique will transform your fish-frying woes into a culinary triumph, leaving you with restaurant-worthy results every single time.
Imagine! a golden-brown sea bass, boasting a satisfyingly crisp crust that readily yields to reveal the tender, melt-in-your-mouth flesh beneath. The intoxicating aroma of ginger, garlic, and soy sauce fills the air, a symphony of flavors waiting to tantalize your taste buds. This, my friends, is the power of mastering the art of fish frying.
So, cast aside your anxieties and grab your favorite white fish! With this easy-to-follow guide and our secret weapon technique, you’ll be well on your way to becoming a fish-frying champion. Let’s dive in and unlock the secrets to flawless, flavorful, and frustration-free fish frying!
Ingredients
- 1 whole sea bass (or any white fish)
- Salt
- Cooking wine
- Ginger, sliced
- Green onion, sliced
- Soy sauce
- Balsamic vinegar
- White sugar
- Black pepper
- Garlic, sliced
- Red pepper, diced
- Green pepper, diced
- Cornstarch
- Vegetable oil
Instructions
- Prep the fish: Rinse the sea bass thoroughly under running water. Remove the black foam and bloodline in the belly cavity, as these contribute to fishiness. Pat the fish dry meticulously with paper towels, ensuring both sides and the cavity are completely dry.
- Marinate: In a bowl, combine the fish with cooking wine, ginger slices, and green onion slices. Let it marinate for 15 minutes to infuse flavor and further reduce any lingering moisture.
- Season and coat: Season the fish generously with salt inside and out. Lightly dust the fish with a thin layer of dry flour, ensuring even coverage. This creates a crispier exterior while aiding in preventing sticking.
- Heat the oil: Heat enough oil in a pan over medium-high heat. Once hot, reduce the heat to low. This is crucial to prevent the fish from burning before cooking through.
- Gently place the fish in the pan. Do not move it for a few minutes to allow the skin to sear and set. Gently shake the pan occasionally to ensure even cooking.
- Flip and fry: After the fish is golden brown and releases easily from the pan, carefully flip it and cook the other side for a few minutes until cooked through.
- Create the sauce: While the fish cooks, heat a little oil in a separate pan. Add garlic, ginger, and red pepper and stir-fry until fragrant. Add soy sauce, balsamic vinegar, white sugar, pepper, and a bowl of water. Bring to a boil, then simmer for a few minutes.
- Thicken and serve: In a small bowl, mix cornstarch with water to create a slurry. Add the slurry to the sauce and cook until thickened. Place the cooked fish on a plate and pour the sauce over it. Garnish with chopped green pepper and enjoy!
Tips
- This method works well with various white fish varieties like cod, tilapia, or halibut.
- Adjust the cooking time depending on the thickness of your fish.
- Use a fish spatula for easier flipping and prevent damaging the delicate skin.
- The leftover sauce makes a delicious dipping accompaniment for the fish.
With this simple trick and detailed instructions, you can finally achieve perfectly pan-fried fish with beautiful, intact skin and a delicious, flaky texture. So, ditch the frustration and embrace stress-free fish frying!
