hiw to make a fried fish

8/6/2011 · While fish usually falls in the "healthy food" category, sometimes there is nothing better than a delicious piece of fried fish. You know what I’m talking about: when the batter is so crisp and golden that you just want to break off a piece and eat it by itself. I may or

18/4/2021 · Rinse off the fish in cool water and blot dry, then cut the fish into desired-sized pieces and set aside. Step 3 Put the pre-measured whole grain flour and

Preheat the oven to 300 degrees F — you'll see why in a second. One piece at a time, dredge the fish in batter and place it in the hot oil. Fry until golden brown. After frying each piece, place it on a plate lined with a layer of paper towels to drain.

17/3/2010 · The simplest of all batters, this easy mix is best suited to thin fish fillets with a delicate flavor, like sole or pollock. Beat 1 cup of flour and a 1/2 teaspoon of salt into 2 cups of water. Set aside to rest for 30 minutes before using.

Ensure you get a nice thick coating of the fish before carefully placing the fish into the fryer. Step 6) Fry The Fish Allow your battered fish to fry for 5-8 minutes or until golden brown. The cook time may vary depending on the size of the fish and the amount you try and fry at one given time.

16/8/2011 · Salt and pepper fish is a delicious Cantonese dish in which fresh fish is tossed in a sweet and spicy batter, fried in oil and served with fresh peppers and onions. Learn how to prepare the fish, make the batter, fry it to perfection and serve your salt and pepper fish

The trick to perfect fried fish lies in the oil and temperature used for cooking it and in the coating used on the fish. Use an oil with a high smoking point, such as canola, corn, safflower, peanut, avocado, or grapeseed oil—avoid olive oil or butter, since they will burn at the temperatures required for frying.

2 天前 · Fried fish can quickly turn into a soggy mess when you try to reheat it. Whether you're reheating leftovers from a night on the town or a backyard fish fry, use techniques proven to maintain the fried fish's texture and taste.

Method. Mix salt, crushed red pepper, dried mango powder, lemon juice, crushed garlic, chaat masala, turmeric powder, ground cumin seeds and ground coriander and mix together. Marinate pieces of fish in this mixture and store aside for 2 hours. Heat oil in pan well and deep fry

3. Fry fish in oil 6-8 minutes, turning once, until fish flakes easily and is brown on both sides. Fish cooks very quickly, especially the thinner tail sections, so be careful not to overcook. Remove with slotted spatula; drain on paper towels.