Frying fish is a culinary art form that has existed since the early days of humanity. There is something uniquely satisfying about biting into a crisp, perfectly fried fish filet. However, deep frying your daily fish lunch can be tricky. There are several factors that you need to consider before you start cooking, and the timing is critical. You want to make sure that the fish is cooked through and that the oil is hot enough prior to serving. Fortunately, following a few guidelines can make prepping and frying your fish easier than ever.
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Get The Right Fish
Any good fish fryer will make short work of frying your favorite fish. Make sure that the fish you buy is fresh and has been frozen briefly to retain its freshness. You don’t want to fry an old fish that has gone bad. In addition to being bad for your health, frying poorly preserved fish will leave you with a heavily spiced, and probably unappetizing meal. Fresh fish needs to be distinguished from frozen fish by looking at it. If you see any ice crystals around the edges of the fish, it means that it has been frozen recently. You should be able to feel the texture of the fish when you touch it, and if it feels gritty, it means that it is not fresh and should not be cooked. If you are unsure about whether or not the fish is fresh, it is better to err on the side of caution and prepare it in a way that is less likely to cause you health problems.
Choose The Right Location
You must have the proper location for frying. The oil should be deep enough that the fish is completely submerged, but not so deep that it causes the oil to become contaminated, with oil splashing up during the frying process. In addition, you want the oil to be at the proper temperature, neither too hot nor cold, for the type of fish you are frying. It is always best to measure the oil temperature with an oil thermometer. Alternatively, you can also test the oil by dropping in a small piece of bread — if it browns quickly and easily, the oil is at the right temperature and you can start frying your fish. The location of your fryer will also influence the way your fish tastes. If you live in a cold climate, you will want to keep it as close to your grill or oven as possible so that it stays warm. In a more moderate climate, you can keep it inside a chest freezer so that the ice melts as the food is needed. Make sure that you wear gloves while cooking, as handling hot oil is very dangerous for your health. When you are done cooking, put the gloves aside and wash your hands thoroughly before eating or serving.
Wash The Fish
Washing your fish is an important step in preparing it for frying. This will help remove any dirt or oil that may be clogging up the tiny crevices in the fish’s skin. The easiest way to do this is with water. Simply place the fish in a bowl or pan and lightly rub it with a paper towel to remove as much of the oil as possible. You should be able to feel almost no resistance when you press on the fish firmly with your fingers. If there is any oil remaining on the surface of the fish, it can be easily removed with additional rubbing once you have washed it in multiple changes of water.
Get Your Ingredients Ready
There are several ingredients that you need to have on hand before you start frying. These include salt, pepper, and paprika. In addition, you will need to have some flour on hand to make the fish more edible. You can either purchase all of these items separately or get them in a premixed packet. However, having all of these items on hand will undoubtedly make the process of frying easier. Plus, doing so will allow you to adjust the seasoning of your fish as you see fit. You should aim to have all of your ingredients ready and in sight, simply because being rushed will inevitably lead to complications in the kitchen. Do not be afraid to experiment with different seasonings, as this is what gives your food its character — be it sweet, sour, or spicy.
Fry The Fish
When you are ready to fry, the first thing to do is to put your oven or grill on the correct temperature. This should be about the same temperature as the oil you are using, so it is best to check the instructions on the box or the manual that came with your appliance. Once your heat source has reached the correct temperature, remove the fish from the oven or grill and carefully place it in the hot oil. Do not walk away while the fish is frying, as this could cause splattering of oil on yourself or others in the vicinity. Let the fish soak in the oil for approximately five minutes before you start picking it out and serving it. This will allow the fish to further absorb the flavor of the oil before you begin eating. If you are cooking more than one fish at a time, you should stagger your additions so that they do not overlap. This will help ensure that each fish is cooked evenly.
Check On The Fish
Once you have served a couple of the fish, it is a good idea to check on them to see how they are doing. You can do this by touching the top of the fish with your finger — if it feels warm, it means that it is done cooking and should be removed from the oil. Alternatively, you can use an oven thermometer that is attached to the side of the fish to measure its temperature. It is also a good idea to take a bite out of the fish to see if it is cooked through. If it does not taste as good as you remember it being, then it is probable that it is not done yet. You can return it to the oil to finish cooking, or you can remove it and start over with a new piece of fish.
As you can see, frying fish is not as difficult as it seems. With a little bit of preparation and research, you can have a perfectly fried fish every time. Be sure to enjoy this delicious recipe and the wonderful aromas that it releases while cooking.