Some secrets that housewives can refer to when preparing fried fish to be crispy, delicious golden brown skin, especially to keep the gray color in cold weather.
Housewives should note that when the fish is still wet and fried, the oil temperature will suddenly decrease, causing the fish to reduce the fried severity. To overcome this situation, after processing the fish thoroughly and scabbing, leave it in a tray saucepan.
Then, use a paper towel to dry the entire skin surface and abdominal cavity of the fish. If the fish is big, you should have a few sugar on the body to help the fried fish have even sides and a crispier skin layer.
In addition, before frying, cover the fish with a thin layer of cornstarch or crispy fried dough to help absorb all the moisture. This layer of flour, when exposed to hot oil, will form a crispy crust, preventing water from the fish meat from seeping back out, making the skin weak.
At the same time, you can add a little salt or a few drops of lemon juice to the oil pan before releasing the fish, which is also a technique recommended by many experts. Salt helps limit oil splashing, while the mild acidity of lemon helps fish skin to tighten quickly and avoid becoming attached to the pan.
Applying double-fire frying (double-frying) is one of the secrets to making the fish crispy. For the first time, boil the old hot oil and fry the fish over medium heat to help cook the fish meat from the inside. When the fish is cooked and the skin is slightly thick, remove and let it rest for about 10 - 15 minutes to drain the oil and cool down.
When the fish is fried for the second time, boil the oil thoroughly again, release the fish and fry it for the second time with a large amount of heat. This frying time needs to be done quickly to help the skin turn turbid yellow and crispy and not soft.
