By: Getdistributors
Pat Dry Befor Coating
Pat the fish dry with a paper towel. Removing excess moisture helps the coating adhere better and creates a crispier finish.
Use a Light Coating
Coat the fish lightly with seasoned flour or breadcrumbs. A thick batter can become soggy, so keep it minimal for crunchiness.
Mix cornflour with flour for an extra crispy crust. The cornflour creates a delicate crunch that makes the fish even crispier.
Mix Cornflour
Ensure your oil is hot (around 180°C) before frying. Properly heated oil gives the fish a crispy, golden exterior without sogginess.
Preheat the Oil
Pan Overcrowd
Fry the fish in batches. Overcrowding lowers the oil temperature, leading to less crispiness. Give each piece enough space to cook evenly
Drain Excess Oil
Once fried, place the fish on a paper towel to drain excess oil. This step keeps your crispy fish from becoming greasy.
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