{"id":11557,"date":"2025-02-06T14:10:02","date_gmt":"2025-02-06T17:10:02","guid":{"rendered":"https:\/\/espaconatelie.com.br\/?p=11557"},"modified":"2025-02-07T16:04:46","modified_gmt":"2025-02-07T19:04:46","slug":"how-to-fry-fish-perfectly-golden-crispy-and-not-falling-apart","status":"publish","type":"post","link":"https:\/\/espaconatelie.com.br\/en\/how-to-fry-fish-perfectly-golden-crispy-and-not-falling-apart\/","title":{"rendered":"How to Fry Fish Perfectly: Golden, Crispy, and Not Falling Apart!"},"content":{"rendered":"\n\n
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How to Fry Fish Perfectly: Golden, Crispy, and Not Falling Apart!<\/strong><\/h2>\n\n\n\n

Frying fish in a skillet is an art! Who hasn\u2019t tried preparing a fillet only to have it crumble apart?<\/p>\n\n\n\n

If this has ever happened to you, don\u2019t worry: there are foolproof tricks to ensure your fish stays whole, golden, and crispy! Want to know how? Let\u2019s go!<\/p>\n\n\n\n

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The Secrets to Frying Fish<\/strong><\/h2>\n\n\n\n

The key to well-fried fish is preparation + proper technique<\/strong>. Small details make all the difference. Check out these essential tips:<\/p>\n\n\n\n

1\ufe0f\u20e3 Dry the Fish Thoroughly Before Frying<\/strong><\/h3>\n\n\n\n

Before placing the fish in the skillet, use paper towels to remove all moisture<\/strong>. A wet fish releases water, which interferes with frying and can cause it to fall apart. This step is essential to ensure a firm texture! \ud83c\udfc6<\/p>\n\n\n\n

2\ufe0f\u20e3 Coat the Fish with Cornstarch or Flour<\/strong><\/h3>\n\n\n\n

A thin layer of cornstarch<\/strong> or wheat flour<\/strong> creates a slightly crispy crust and prevents the fish from sticking to the skillet. The result? Golden and intact fish! \u2728<\/p>\n\n\n\n

3\ufe0f\u20e3 Choose the Right Skillet<\/strong><\/h3>\n\n\n\n

Use non-stick or cast iron skillets<\/strong>. They distribute heat better and prevent the fish from sticking and breaking apart. If possible, use a well-heated<\/strong> skillet before adding the oil, as this helps achieve an even fry! \ud83c\udf73\ud83d\udd25<\/p>\n\n\n\n

4\ufe0f\u20e3 Don\u2019t Touch It Too Soon!<\/strong><\/h3>\n\n\n\n

The biggest mistake: trying to flip the fish too early<\/strong>! \u23f3 Give it at least 3 to 4 minutes<\/strong> to form a crust before flipping. If you try to move it too soon, it may fall apart. Once the edge starts turning golden, it\u2019s time to carefully flip it! \ud83d\udd04<\/p>\n\n\n\n

5\ufe0f\u20e3 Use the Right Amount of Oil<\/strong><\/h3>\n\n\n\n

Ideally, lightly coat the bottom of the skillet with oil. If you use too little, the fish may stick; if you use too much, it could become soggy. Prefer oils with a high smoke point, such as sunflower or canola oil! \ud83d\udee2\ufe0f<\/p>\n\n\n\n

6\ufe0f\u20e3 Control the Oil Temperature<\/strong><\/h3>\n\n\n\n

The ideal temperature is medium-high (about 180\u00b0C)<\/strong>. \ud83c\udf21\ufe0f<\/p>\n\n\n\n