Want to fry fish like a pro?
Posted on 09.11.2018
Choose your oil wisely
The best choices for frying and deep-frying fish are oils with higher smoking points — vegetable, canola and peanut oil are ideal.
Get the right equipment
A wok is ideal because its concave shape require less oil than a regular pot. You might want to invest in a strainer and a filter which preserves the remaining oil for future use.
Grab a wooden spoon. Dip the handle-end of the spoon into the oil. Oil that’s ready for frying will bubble around the handle.
Healthy frying does exist
Besides using less oil, you can dredge your fish or fillets in flour, place it in batter and deep fry in very hot oil (this is crucial). The batter crisps immediately and the fish is cooked by the steam of its own juices inside the batter.
Don’t crowd the deep fryer
Overcrowding your deep fryer or pot will lower the oil's temperature, which can result in food that's not properly deep-fried.