Frying

Choosing the right oil for frying is an important life decision especially when cooking fish. Always consider the smoke point of your cooking oil to get that crunchy bite. A smoke point is the temperature when the oil starts to smoke and burn off the fat. For frying, refined oils like canola oil are a safe choice as it has a higher smoke point and a neutral flavor. This will help you achieve a nice crispy coating on your fish without breaking it apart or making it greasy. Other safe options are vegetable oil, sunflower oil, and corn oil.

Pan frying is one popular cooking method, well loved by cooks who prefer hassle-free preparation and cooking.

Before frying, make sure your fish is completely dry inside and out. Excess moisture lowers the oil temperature which agitates the oil, leading to oil splatters. To prevent splattering when adding the fish to the oiled pan, add a protective layer such as a dusting of flour or cornstarch, or a more substantial layer of bread crumbs or ground nuts.

Place the pan over medium–high heat. When hot, add 1-3 tbsp or any a combination of these — peanut oil, safflower oil, corn oil, olive oil, and butter.

Roll the oil/butter around the sides of the pan so that the surface and sides are evenly coated. When the oil gives off just a faint hint of smoke, add the fish. To prevent sticking, give the pan a slight jiggle as soon as you add the fish so that the oil moves back under the fish.

Adjust the heat so the oil is always sizzling but is never smoking. Cook for 1–2 minutes until the fish lightly browns on one side, then turn it over. If the fish is to be cooked in sauce, add the sauce and bring to a boil. Decrease the heat to low so the sauce simmers. For thick pieces of fish, cover the pan and simmer for 3–5 minutes, until done.

Once your fish is cooked, place it on a dish rack instead of putting it in a paper towel. This will help maintain its crispy texture. Another pro tip: Never cover pan-fried fish once it’s cooked.

Stir-frying fish is a popular Chinese cooking method in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok.

If you prefer to keep the skin, make sure that it’s scaled. Velveting the fish is a must to make the fish texture tender, silky, and smooth.