Are you good in frying fish

marinate the fish n refridegrate for half n hour. when the pan is hot, pour oil, then toss in the fish. make it sure tht ur pan has no residues of previous cooking. wash it very well. just after dropping the fish in oil, flip the fish so that the other side is also coated with oil. do so if u prefer shallo fry.

I am NOT good in frying fish. I always tell my husband that I have 'magic' that enables me to skin the fish after frying. Each time I fry the fish, it will come out skinless, hence, MAGIC! I also need to cover up my face while frying as the oil will 'jump' out all over! I've heard that we should heat the pan first before adding oil and make sure that the oil is well heated before putting in the fish. The fish should also be patted dry with a kitchen towel to avoid the oil splashing out. I've followed everything and yet, my fish is still skinless. I'm hopelessly GOOD in magic!

My wife is great in frying fish in our south Indian traditional style.You have to try it once.I am giving the recipe below as my wife told me. Ingredients for Marinating Garlic-8 pods Small onion-8 Small jeera-1 teaspoon Fennel seeds-1 teaspoon Pepper-1 teaspoon Chili powder-1 tablespoon (can be decided according to quantity of fish) Coriander powder-1 tablespoon (this also depends on fish quantity) Salt-1 tablespoon Grind all the items with little water and apply the masala on the fish pieces carefully one by one and marinate for 2 hours.If you have the time and patience fry them in a tawa.For that keep a flat bottom tawa in the stove .pour 2 teaspoon oil and when it gets heated tilt the tawa in such a way that oil gets spread evenly in the tawa. Now layer the fish pieces in the tawa.Keep the flame in medium. After 2 minutes pour little bit of oil over all the fish pieces. Keep the flame to low. After 5 to 6 minutes, with the dosa ladle slowly turn back the fish pieces. Pour little oil on top of the pieces again and fry for another 5 minutes. If you have the luxury of taking fried food items then no need of any such strain. Keep 5 tablespoon oil in a small frying pan and deep fry the pieces one by one in medium flame.

cwong77, First of all, in order to be able to fry a fish well, you need to be mindful of the preparation, utensils and heat control. I like to comment on the utensil first. Nowadays, we have very good frying woks or pans that are non stick and heat retaining. I am not referring to the usual Teflon coated ones. They are much better constructed and the internal surface in the pan or work have small ventilation dents inside. What these woks or pans does when frying is that you will need less oil and with medium heat you can even do grilling as well. I can even make thin egg omelet skins for spring roll wrappings without a single drop of oil. Just pour the scrambled egg mix into the center let it spread and once spread - just give a blow and that omelet will lift up like a piece of paper. That is how good these woks or pans are. So back to your fish, during preparations you will just need to season it with salt, yellow ginger juice, or coatings of corn flour, batter or butter. Please make sure you slit the fish flesh on both sides before you season the fish. Also, you will need to use either mixed vegetable oil or peanut oil to fry for a better taste. Now all the preparations will be wasted if you were to rush through it without allowing the fish coating from setting in. At least, half to 45 minutes. The effect will be better if you can allow your fish to set in the fridge's fresh vegetables compartment. This step will take away the oil splats and the skin from sticking onto the pan or wok. (Please ensure that the plate is toweled dry before putting your seasoned fish in it.) Preheating is necessary but if you are using the utensil that I have that will not be an issue. You will only need to control the heat medium to low later. As for the conventional ones, you will need to be medium high to medium. You will need to swirl the pan or wok with the oil, so that the oil will coat the sides to enable you to slide the fish into the pan or wok. Do not throw the fish into the pan as you will not only splash the oil onto the hob or stove but onto yourself as well. Most of all, when you throw them in, the fish will likely have splashed away the oil beneath it and you will be grilling then frying here. Do that with a conventional wok or pan, you will have the problem of the fish skin sticking onto the pan or wok's surface. Once the fish is frying, use the spatula to move the fish a little to ensure that it is sitting well with the cooking oil beneath it. After a minute, shift to test if you will need to lower the heat, if it moves easily without sticking just maintain and turn it over after another 2 and a half minutes to fry the other side. Repeat the process, and after both sides has been fried, you will decide if you want a deeper fry texture by lowering the heat and sit. 1 to 1 and a half minute your preference. Dish up and serve immediately. You may serve it with a dash of squeezed lemon or Tatar sauce dip. Hope this tip will help you have a better fried fish the next time round. Take care.

Dear cwong77, I have read thru the responses. The best tips has been shared here and soon I can visit you for a wonderful 'skin attached - delicious fried fish' ... Our myLotter 'skysuccess' has shared a very detailed and practical ways to fry a successful fish...just follow the tips and 'Volla' the best fried fish in town is serve.... I too using the non-stick pan to deep fry the fish. Make sure the fish is dry before put into the hot oil. My mum said to avoid the oil from 'jumping' out from the wok..put a bit of salt into the hot oil first. Then only put in the fish! Oh yes, I do a bit of 'transit' for the fish into the fridge before it enters the wok / pan... All the best and happy frying :)

i got a tips from my neighbour indon maid.. first clean the fish then rub some salt in it. heat up the oil.. make sure the oil is not too hot (otherwise the fish wil turn black) then put in the fish. .wait till 1 side is cooked then onky turn it.. then i 100% sure u can get a nice & delicious fried fish.. hehe..

I love fish and other sea food and you are right oil should be hot and it doesnt take long for it to get done. I dont make it often thou, normally my husband does and it is my day to not have to cook! Those are the best days! lol

Fish is rich in protein. I like fish, and steamed fish best. Sometimes, we also eat fried fish, but not in big oil pot. To fry fish, the critical is to fry it without breaking the skin. For this purpose, the pot must be very hot with the oil, then turn down, or off the fire, have two sides of fish fried. Spices are important for delicious fish.

From my experience, we should heat up the wok before put oil in, on the other hand,that would be better to put some salt on the skin of fish before put the fish being put in to the wok.

i am not good in frying a fish but my mother can do it in different styles and love it ..

I don't fry fish much now...the cleaning and the smell is too much to bear after that! BUT....my mum used to tell me 1) pat the fish dry to reduce splattering. For that matter, cover it with a lid after you put in the oil 2) Oil must not be too hot....sort of like middle heat 3) When oil is hot enough, put in the fish 4) DON'T TOUCH IT until you move it a bit and it seems to have cooked. THen the skin would be crispy and not stuck to the pan. If you touch it or turn it too early before the skin is crisped, then it will come off....

nah..i burned myself this morning..deep fried fish over boiling oil..not good for my toes..wahh

i'm not good at frying fish either. But i once was told by my mother-in-law that when you have finished frying one side of fish . Just turn off the fire and wait the side to be cool . And then continue to frying another side. It really can do and i try a few times. It seems pretty good.

i never fry fish at home, but i do some barbecue in the outdoors, catch fish from the river or stream, put fish on the open fire for a while, after barbecue put a dash of French mustard on and eat with relish! else, i can do frying and cooking cuttle, i don't know whether you like eating cuttle.

you're very right there. the oil must be heated for 7 minutes in medium heat and the pan or wok shouldn't be crowded so the temperature wouldn't drop. this is very important to get the fish thoroughly cooked which means it's skin wouldn't stick. it takes me about 7 minutes per side to get the fish fried right .

After spraying the pan with pam spray or some other kind of spray I would use Olive oil or Extra version Olive oil. I hate fish and don't cook it. I just have to every once in a while for my daughter. If you use olive oil only put just enough to coat the pan . Cause what you'll do is coat the fish with the olive oil, then coat the fish with your seasonings this will give you enough seasonings to deal with it.

I don't like to fry fish.When frying fish oil in the pan will split to me, it is very hot.I never fried fish after i was splited oil.In some supermarkets will service boiling, and frying seafood.I like to use thier services.

I am not good in frying fish. In fact, I hardly fry a fish. I am afraid of frying with the hot oil . So I am here looking for good tips how to fry a fish.

Hello cwong77 this is checkmail and often fry some fish for the weekend meal, and i am good at it.Mostly in our home we fry fish using a batter paste with different styles.The batter is made up of chilli powder, flour and salt, which tastes good with fish after frying.It also avoid the poping oil from the pan, and is also good looking in meal.We don't fry gfish directly but instead use batters like the garlic, ginger, and other spices to coat the fish and the try to fry it in oil over the pan and its tastes good enough to relish it all.You can deep fry teh fish if you need the fry fish with sking intect as well as use some batter to coat it.

When I fry fish in a frying pan, I agree with using the olive oil, it does tend to fry up softer skin foods. But generally I would prepare my fish with all the coating and spices and freeze it overnight and deep fry it the next night.