The Best Fish for Frying
Fish dishes are universally delectable but with so many types of fish available, you need to choose the best cooking method for each in order to bring out its flavor. Fried fish is particularly loved as it goes well with many dishes including chips. However, not all kinds of fish are meant for the frying pan. A general rule of thumb is that white-fleshed fish is great for the pan but remember; there are exceptions to every rule.
Here are some of the best fishes to fry;
Alaskan Cod
Many people choose Alaskan Cod for frying because it takes well to high frying temperature and takes very well to the preparation. When frying cod, make sure that oil temperature is 375˚ because lower temperatures will prevent you from getting crispy results. If the temperature is too high, the fish will not cook properly inside.
Tilapia
Tilapia is a mild-tasting, versatile option that takes to different kinds of seasoning. It is also affordable and readily available in most markets. You can fry tilapia directly or bread and season it for an extra touch of flavor. Red Snapper Red snapper is known for its bright red color that is attributed to its preferred diet of shrimp. Red snapper is available all year round and has earned a place on many dinner tables for its firm texture and great nutty flavor. Many people love frying red snapper for it takes well to seasoning and can stand up to some extensive prep work. It is advisable to leave the skin on when cooking to hold it together.
Halibut
Halibut is a flat, bottom dweller with eyes on the same side of the body. The fish swims on its side and can grow to 9 feet long, weighing 600 pounds. Halibut is available wild and farm-raised from April to October. In the market, you will find the fish whole, in fillets and steaks. You should only buy fish with white, glossy flesh and not the cuts that look yellowish and dull. Halibut can be fried but it must be breaded before placing in oil to prevent loss of moisture.
Flounder
Flounder is a mild-tasting fish that swims close to the bottom. It can be cooked in many ways but pan frying seems the best method. Flounder only needs a little seasoning and a splash of lemon juice to enhance its flavor. The fish is low in calories and therefore an excellent choice for those who are keen on healthy eating. If you are counting calories be careful about the frying method. Cooking in oil adds calories to flounder and breading will mean you are getting even more.
Best practices for frying fish
When frying the fish, heat the pan until oil slides around easily. Gently place the fish with the side down in the pan and cook for three minutes before gently flipping it over. To prevent your fish from sticking, gently slide a wide spatula underneath it. The fish is ready when the flesh turns white and easily flakes. Carefully lift it out with a wide spatula and serve immediately.
Written by: Mr.Write
P.S. Don’t forget your favorite hot sauce! Greg’s Fishing Fried Fish Hot Sauce (Coming Soon)…
