Choice the best fat for frying fish is crucial for obtaining a perfectly crispy shell, juicy interior and delightful taste. We also cannot fail to mention the health properties, so it’s good to know which fat is best for this?
fish is one of the simplest forms of processing itwhich, however, requires appropriate knowledge and skills so that it delights with its taste and nutritional value. Success is determined not only by the freshness and type of fish, but also by the fat in which it is fried.
A bad choice makes… the fish will ultimately be fatty, soft and with an unpleasant aftertaste, not to mention the increased chance of burning and escaping valuable nutrients. Therefore, the key to success is appropriate fat, as not all fats are suitable for frying fish. What is important here is the so-called smoke point, i.e. the temperature at which fat begins to decompose and release harmful substances.
The best oil for frying fish is refined rapeseed oil. whose smoke point is approximately 204 degrees C. It is one of the most frequently recommended fats for frying fish. It is characterized not only by easy availability and neutral taste, but also a favorable fatty acid profile.
Another choice may be sunflower oil with a smoke point of approximately 225 degrees C or clarified butter (approx. 250 degrees C), which in turn adds a delicate, buttery aroma to dishes and does not burn as easily as regular butter. It is also worth paying attention to extra virgin olive oil, which has a lower smoke point (approx. 160-190 degrees C) and it is mainly suitable for short frying over medium heat.
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Unfortunately, many people still approach frying fish as they do meat, which is why they often use it for this purpose lard, margarine and all hydrogenated fats. They contain trans fats, which are not recommended by specialists in the context of health. In addition It is not recommended to use the same fat repeatedly.
For the sake of health, as well as the taste and consistency of fried fish it is best to use a small amount of recommended fats and fry over medium heat. The frying temperature is extremely important in the context of the final taste of the fish. Make sure the pan is well heated before placing the fish on it. Oil that is too cold will soak into the fish, while oil that is too hot will quickly burn the coating.
You should check the frying of the fish on both sides, a After frying, make sure to drain excess fat with a paper towel. Fish usually don’t take long to be perfectly cooked. Properly selected fat will brown quickly, the skin will be crispy, and the meat will be white and juicy when cut.
