Frying fish It may seem like a simple activity, but it causes a lot of difficulties for many people. How to make sure the fish is perfectly prepared? Which fat should I choose? We give you a hint.
If you want your fish to be tender on the inside and crispy on the outside, pay special attention to the fat in which you fry it – it is very important. It is the fat that determines whether the meat will be perfect. There are several variants to choose from:
- Canola oil – it’s a real classic when it comes to frying. It has a high smoke point (200 degrees), is neutral in taste and contains omega-3 acids, so it not only does not disturb the delicate taste of the fish, but also increases its nutritional value.
- Sunflower oil – is also a common choice when we want to fry fish. The smoke point in this case is 230 degrees, it is also slightly lighter than rapeseed oil, so the coating will be less greasy. If you choose this oil, choose refined one.
- Clarified butter – otherwise known as ghee butter. Fans of traditional methods often choose this solution. It has a smoke point of 250 degrees and gives the fish a buttery aroma and golden color.
- Olive oil – if this is your choice for frying fish, choose refined olive oil, not extra virgin. It has a slightly bitter taste, but it can be used for frying Mediterranean fish if you use a lot of spices to neutralize it. Frying with olive oil is the subject of various considerations, primarily whether the oil loses its properties at high temperatures. As Magdalena Habel from the websitezdrowie.interia.pl writes, it’s a myth – “the high content of antioxidants significantly slows down the process of fat metabolism at high temperatures. Therefore vitamin E in the pan will protect the oil from degradation – we will be able to finish preparing the meal before toxic substances are produced in the heated fat.
Not everyone knows that you can also mix different fats – a combination of rapeseed oil and ghee is perfect for frying fish.
When it comes to frying fish without breadingthis is also possible. The key here, of course, will be a pan with an appropriate coating and the selection of fat. When making a decision, it is also worth paying attention to the type of fish to be fried, because it is not without significance.
If you want to fry fish in butter, it will be good for species such as perch or trout, as well as sole. In turn, choose ghee when you want to fry salmon or mackerel. Another interesting alternative is coconut oil, good for frying tropical fish.
How to fry fish without fat? This may definitely be of interest to people who care about their figure and want to save themselves extra calories. Prepare a special frying pan, cast iron or non-stick. Importantly, this technique will work, for example, when frying salmon – fatty fish secrete natural fat.
First of all, take care of the temperature of the pan – it cannot be too high or too low. The optimal temperature is 180 degrees Celsius.
Specialists also have no doubts about the importance of fillet temperature. Remove the fish from the refrigerator 20 minutes before fryingit will reach room temperature and fry evenly.
Sources: multicook.zgora.pl, interia.zdrowie.pl, Terazgotuje.pl
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