Are you good in frying fish

@cwong77 (2011)
Malaysia
July 25, 2009 9:25pm CST
I have friends that encounter difficulty in frying fish, I mean the whole fish. I always been telling them that the oil must be heated up before the fish is being put in to it as then the skin of the fish will not stick to the pan / wok. How about you? Is there any good tips for frying fish so that the skin will still be intact?
6 people like this
24 responses
@malpoa (1218)
• India
26 Jul 09
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.
3 people like this
@cwong77 (2011)
• Malaysia
26 Jul 09
malpoa, thanks for sharing.. apparently the oil and pan have to be hot to deal with fish ya..
1 person likes this
@submerryn (1304)
• Malaysia
26 Jul 09
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!
3 people like this
@cwong77 (2011)
• Malaysia
26 Jul 09
submerryn.. thanks for responding.. and you see my emoticons? BTW, yes, now it's your oil that is the cause of it.. what you do is to make sure that the oil is heated... and how is that? you see when we heat the oil, there will be first the bubbles in the oil, this is not hot enough, you will have to wait till the oil has some smoke out, then only you put in the fish. Don't turn the fish first, let it rest there for 5 to 8 minutes, before turning it over for the other side. Once done both side, your fish skin will be intact.. Happy trying, frying and MyLotting
2 people like this
@skysuccess (8882)
• Singapore
26 Jul 09
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.
@cwong77 (2011)
• Malaysia
27 Jul 09
skysuccess... wow, you are great and being detailed ya Thanks for responding and great tip there... I am sure this will be a good way to fry fish and ensuring the fish in good 'shape'. Have a nice day..
2 people like this
• Singapore
27 Jul 09
cwong77, You are welcome, I hope that this will be of help for everyone. Have a nice day.
1 person likes this
@Iriene88 (5352)
• Malaysia
16 Aug 09
Dear skysuccess, This is definitely a 'success' recipe for a well fried with skin attached delicious fish. Great job. Keep it up! I had just picked up some wonderful tips here, thanks for sharing it here for the benefits of every myLotters here. All the best and do keep in touch!
2 people like this
@Iriene88 (5352)
• Malaysia
16 Aug 09
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 :)
2 people like this
• Singapore
16 Aug 09
Iriene88, I am glad to be of help and that you have found the methods easy to follow. In cooking, it is always important to control our heat source to get the best results and nowadays even kitchen chefs are ever mindful of their signature dishes. Hope you have enjoyed frying fish this time round. Have a nice day.
2 people like this
@cwong77 (2011)
• Malaysia
17 Aug 09
Iriene.. nice to know you are able to pick up such a good tip, and it shows that by reading all the responses, it helps you a lot in searching what you want ya.. And like the earlier comment I have, don't forget to bring the skin attached fish to my house my day..
2 people like this
@cwong77 (2011)
• Malaysia
17 Aug 09
skysuccess, thanks for sharing such a good tips and apparently it has help Iriene in enjoying her 'frying' journey.. and you in return.. denotes the best response.. isn't this a good way to keep communicating with every MyLotters?
2 people like this
@balasri (26577)
• India
16 Aug 09
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.
2 people like this
@cwong77 (2011)
• Malaysia
17 Aug 09
oh balasri, thanks for sharing.. and thanks to your wife too! aren't you asking you wife to join under your referral list since she too have good ideas to share! I can visualise with all the herbs that your wife use to marinate the fish, it will be taste really good..
1 person likes this
@balasri (26577)
• India
19 Aug 09
You bet it is divine.
• Malaysia
13 Aug 09
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..
2 people like this
@cwong77 (2011)
• Malaysia
17 Aug 09
hi fifi.. thanks for sharing.. and yes, indeed, having a pinch of salt in the fish do make it tastier.. however the oil may 'jump' due to salt contain water and it may smear the stove.. anyway, I just like my fish plain and no additional condiments.. Happy MyLotting
1 person likes this
• Philippines
27 Jul 09
nah..i burned myself this morning..deep fried fish over boiling oil..not good for my toes..wahh
2 people like this
@cwong77 (2011)
• Malaysia
27 Jul 09
oouch.. sorry to hear that.. I hope you feel better now.. keep trying, keep frying and keep happy MyLotting ya..
1 person likes this
@kanecn (150)
• China
27 Jul 09
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.
2 people like this
@cwong77 (2011)
• Malaysia
27 Jul 09
kanecn.. thanks for responding.. and yes, the wok and oil have to be hot.. but I don't like salt in fish... anyway, I am not a salt person... :) I prefer light soya sauce..
1 person likes this
@esp2_mayn (135)
• Malaysia
27 Jul 09
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....
@cwong77 (2011)
• Malaysia
27 Jul 09
yes, the wok & oil has to be heat, and the fish has to be dry... your mum advises are really good... and it works coz I am doing that too!
1 person likes this
@Ithink (2169)
• United States
26 Jul 09
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
2 people like this
@cwong77 (2011)
• Malaysia
27 Jul 09
Ithink.. you are so lucky.. I have no one to help me out, and I have to cook as to ensure I got food to eat.. hehe.. I don't want to end up having biscuits / cookies for all 3 meals! It's lucky that I enjoy cooking very much, and I can come out with many many dishes even I am alone.. hehehe... Thanks for responding, and have a nice day.. Happy MyLotting
1 person likes this
• Japan
26 Jul 09
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.
2 people like this
@cwong77 (2011)
• Malaysia
27 Jul 09
wowo.. ayukawasouhiko, you have a exciting life there.. here we live in the city, I can't even find a nice drain, don't even mention a stream! I love cuttle too, and I love it being grilled... and doing BBQ outdoor, I will not want to risk myself with the air condition in my country
1 person likes this
@grace118224 (1040)
• China
26 Jul 09
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.
2 people like this
@cwong77 (2011)
• Malaysia
27 Jul 09
grace118224, oh.. will try.. normally I don't turn the fire off, as this the oil will have a chance to sip in the fish and it's be very oily. Thanks and have a nice day ya..
1 person likes this
• India
26 Jul 09
fried fish - i love it if my mom prepares it , she knows the technic of frying that i loves ..
i am not good in frying a fish but my mother can do it in different styles and love it ..
@cwong77 (2011)
• Malaysia
26 Jul 09
rosyevening.. thanks for responding.. I wonder how your mum did that
1 person likes this
@zhuhuifen46 (3488)
• China
26 Jul 09
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.
2 people like this
@cwong77 (2011)
• Malaysia
26 Jul 09
zhuhuifen46, let's Hi5! I love fish too! I either will fry or steam fish..
1 person likes this
@Ritchelle (3798)
• Philippines
26 Jul 09
frying fish - from www.nomorerecipes.com/tag/frying/

Tags: fish, frying, shellfish
How to Cook Fish Without Recipes
Posted on 15 March 2009 by willcritchlow

Fish can be a tricky one. There are a lot of ways to get it wrong and you’re worried that it’s not that manly a thing to be cooking in the first place.

I’m not really an expert (but then I’m not really an expert in any areas of cooking except roast potatoes), but I’m going to do my best to guide you through this minefield with some solid ideas for dishes and some tips to avoid the worst pitfalls.

Basic fish-cooking tips

Seasoning - many cuts of many fish can be bland - especially if you are frying a fish with skin, make sure you season it properly (and don’t forget lemons and limes - they’re cliched with fish because they’re good!)
Really really hot pan - this is true for almost all frying of meat and fish, but again - especially when you are frying a fish with skin, make sure you get your pan hot enough

Don’t overcook - especially with fish like tuna that can be overcooked easily, make sure that you keep it succulent. I like griddling tuna: when cooking for myself, I like it to barely touch the smoking hot pan on each side. For those who request it more well-done, I still don’t like nuking it so for flat steaks I tend to griddle on one side until it is cooked halfway up the side and then flip and cook until you can no longer see any pink on the side

Oven-cook for low maintenance - if you want something easy to cook that doesn’t need much of your time watching it, I like cooking fish in a foil parcel in the oven with some bits and pieces of veg, olive oil, lemon juice and maybe a bit of garlic. Easy - and low on washing up!


Step outside the box

Spicy - fish curry, seasoning with paprika, spicy garnishes (e.g. spicy salsa) - all these things can make it more exciting, add some great flavours and make it a bit more manly. What’s not to like?

Sushi - eating fish raw is one way to get around both the difficulties of cooking it well and the “isn’t fish a bit girly?” problem…

Fisherman’s pie - not really a tip so much as a dish, but it qualifies for its own line simply because it is the kind of dish that many people worry they can’t cook, but you should make the effort because it’s a great dish. in the spirit of “No More Recipes”, the ‘recipe’ is: quickly fry some white fish, make some stock, add something creamy to the stock (I like soft goats’ cheese), fry some leeks and other veg you fancy in there, mash some potatoes and then stick ‘em on top of the stew in a casserole / baking dish and bake for a bit…! Gumbo and other stews are fun to experiment with too.

Shellfish

Cooking shellfish is generally easier than regular fish, in my experience - mainly because it’s so tasty that as long as you get good stuff, all you need to do is avoid screwing it up. This is especially true of grilled scallops - seriously - all you have to do is use a hot pan for a short time.

Needing a bit more cooking, but still in the easy and tasty category are rice and fish dishes such as prawn risotto, paella etc.
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 .
@cwong77 (2011)
• Malaysia
26 Jul 09
Ritchelle, I like your fish frying picture.. Thanks for responding..
2 people like this
@vingyan06 (2489)
• Malaysia
26 Jul 09
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.
@cwong77 (2011)
• Malaysia
26 Jul 09
vingyan06, I can do very well with fish, that's when a friend of mine will come to my house and request for me to fry fish for her.. What you can do is you have to have a good heated oil, dry fish and also switch the fire lower once the fish is in the pan. Leave the fish a while, and then only turn it over. Do not attempt to fry fish too many time turning them... Happy trying, frying and MyLotting
1 person likes this
@checkmail (2042)
• India
26 Jul 09
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.
2 people like this
@cwong77 (2011)
• Malaysia
26 Jul 09
hi checkmail, thanks for responding.. I don't like to fry fish with batter or coating as I like the fish taste by itself. However, I will sure coat poultry if I fry them. Happy MyLotting
1 person likes this
@busky5 (3166)
• Thailand
26 Jul 09
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.
2 people like this
@cwong77 (2011)
• Malaysia
26 Jul 09
busky5, the reason of the oil split on you is that the fish is not dry enough, and the oil has not reach the tip of the heating point therefore when you put in the fish, it will spilt oil. How nice that the supermarkets at your area has the frying service, here we do it ourselves.
1 person likes this
• United States
26 Jul 09
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.
2 people like this
@cwong77 (2011)
• Malaysia
26 Jul 09
I have never try using olive oil.. maybe the next time I fry fish again. I do not like to coat the fish, that's why the skin tends to fell off if the oil is not hot enough.. Happy MyLotting
1 person likes this
• United States
26 Jul 09
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.
2 people like this
@cwong77 (2011)
• Malaysia
26 Jul 09
crysontherocks77, thanks for responding.. I do not really like to have seasoning on the fish, as I love it just with the taste. As and when I fry fish, I will like the fish to be in it's perfect way. Thanks for sharing Happy MyLotting
1 person likes this