Crispy, Crunchy Fish: A Foolproof Method to Perfect Every Time.
Making crispy and crunchy fish at home is easier than you think, and with the right technique, you can achieve restaurant-quality results every time.
Whether you're cooking a fillet, a whole fish, or even fish sticks, getting that perfect golden crunch on the outside while keeping the inside tender and flaky is key.
The first step is selecting the right type of fish. White fish such as cod, tilapia, or haddock work best, as they are mild in flavor and have a firm texture that holds up well to frying.
The next step is to ensure the fish is dry before cooking. Pat it with paper towels to remove any excess moisture; this prevents the batter from becoming soggy.
To achieve the perfect crunch, use a light batter made with flour, cornstarch, or a combination of both.
The cornstarch gives the fish a crispier texture. You can also add a pinch of baking powder to the batter for extra crispiness. For an extra layer of crunch, consider rolling the fish in breadcrumbs or panko.
Frying the fish at the right temperature is crucial. Heat the oil to 350°F (175°C) for the ideal golden texture.
Fry the fish in small batches to avoid overcrowding, which can lower the oil temperature and result in greasy fish. Once fried, place the fish on a paper towel to remove excess oil.
Follow these simple steps, and you'll have crispy, crunchy fish every time!