In my Punjabi household, we usually gorge on meats like chicken and mutton while seafood like fish and prawns make guest appearances every now and then. Fish is the most preferred seafood item because my grandparents hail from Calcutta. The taste that they have developed for macchi bhaat is something that they cannot forget so my mother learnt the Bengali way of cooking fish rice when she stepped foot in this house. Before adding the fish to the curry, the fish is supposed to be fried. In such a case, my mother usually resorts to deep-frying but it isn’t the healthiest choice.
Now, in order to reduce the amount of oil that goes into deep-frying, she decided to switch to the pan-fried method of cooking. It did not turn out very crispy the first few times but gradually she understood how it works. Pan-frying fish is a great idea when you want to relish the fish without too many calories. However, the concern here is that the fish should be fried properly. If that is not happening, then you need to amend your ways.
Here are some quick and easy ways in which you can pan-fry your fish hassle-free.
1. Right Temperature
Pan-frying without a batter? No worries. You can still attain the crispy exterior if you have the temperature of oil right. Assess the fish pieces to decide how hot the oil should be. If they are smaller and thinner pieces, then you needn’t wait for the temperature to turn really high but for thicker fish, it is best to keep the pan steaming hot.
2. Salt, Salt Everywhere
If you think adding salt to your marination would help, we tell you otherwise. If you skip the salt in this step, you can sprinkle it once it is fried. Table salt works best in this regard.
3. Check When It Is Cooked
Overcooking will only let the fish absorb more and more oil. In order to avoid making your fish greasy, notice when the sizzling stops and your fish is ready to be taken out. Also, you can see if the steam is not coming out then it means that the fish is good to be consumed. Seafood items like fish hardly take a few minutes to cook.
4. One At A Time
Depending on how big or small your fish pieces are, you should judge how many would fit in at once. Do not overcrowd the pan with too many because each of them will expand when they cook. To ensure that each piece is cooked properly, place only two-three medium size pieces in one go.
5. Do Not Cover Once Cooked
Stuffing up your pan-fried fish in a container and closing the lid is a bad idea. The best way is to take it out on paper towels and pat dry for a few seconds. Post this, spread them out on a clean plate.