{"id":107553,"date":"2025-01-13T15:54:04","date_gmt":"2025-01-13T08:54:04","guid":{"rendered":"https:\/\/thefinejournal.com\/?p=107553"},"modified":"2025-01-13T15:54:04","modified_gmt":"2025-01-13T08:54:04","slug":"3-chef-approved-tips-to-fry-fish-perfectly-without-the-skin-cracking","status":"publish","type":"post","link":"https:\/\/thefinejournal.com\/3-chef-approved-tips-to-fry-fish-perfectly-without-the-skin-cracking\/","title":{"rendered":"3 Chef-Approved Tips to Fry Fish Perfectly Without the Skin Cracking!"},"content":{"rendered":"
“3 Chef-Approved Tips to Fry Fish Perfectly Without the Skin Cracking!”…Ever tried frying fish, only to have the skin stick to the pan or crack into pieces? If you’re tired of messy, broken fillets, this simple tip will change your frying game forever!\n
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The first step is essential for removing that fishy smell and ensuring the flesh stays firm. After cleaning your fish, mix it with finely chopped spring onions, a splash of cooking wine, a dash of light soy sauce, and rice wine. Let the fish marinate for about 10\u201315 minutes. This step enhances the flavor and texture, making it easier to cook.\n
This trick may seem a bit unconventional, but it works wonders. After marinating, don\u2019t rush to toss the fish into the pan. Instead, lightly dust the fish with a thin layer of flour.\n
Just enough to coat the surface, not a heavy layer. This helps create a protective barrier, ensuring the fish doesn’t stick and the skin stays crispy and intact. Plus, it gives the fish a beautiful golden crust!\n
The final tip is about getting the oil just right. Heat the oil first, but don\u2019t let it get too hot. Allow it to cool slightly before adding the fish. This prevents the oil from splattering and gives you more control over the frying process.\n
Shake the pan gently to coat the edges with oil, then fry the fish on low heat. This slow cooking ensures the skin becomes perfectly crispy without burning. When one side is golden brown, flip carefully\u2014let the first side cook fully before turning to avoid the fillet breaking apart.\n
By following these simple steps, you’ll get perfectly fried fish with crispy skin and no sticking. It\u2019s easier than you think to master, and your next fish fry is guaranteed to be a hit!\n","protected":false},"excerpt":{"rendered":"
“3 Chef-Approved Tips to Fry Fish Perfectly Without the Skin Cracking!”…Ever tried frying fish, only to have the skin stick to the pan or crack into pieces? If you’re tired of messy, broken fillets, this simple tip will change your frying game forever! Here\u2019s How to Get Crispy, Golden Fish Every Time: Soak the Fish\n","protected":false},"author":1,"featured_media":107556,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"none","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[410,810],"tags":[857],"class_list":{"0":"post-107553","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-life-hacks","8":"category-cooking-baking","9":"tag-hometips-lifehacks-health-news"},"jetpack_featured_media_url":"https:\/\/thefinejournal.com\/wp-content\/uploads\/2025\/01\/frying-fish.jpg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/thefinejournal.com\/wp-json\/wp\/v2\/posts\/107553","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thefinejournal.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thefinejournal.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thefinejournal.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thefinejournal.com\/wp-json\/wp\/v2\/comments?post=107553"}],"version-history":[{"count":1,"href":"https:\/\/thefinejournal.com\/wp-json\/wp\/v2\/posts\/107553\/revisions"}],"predecessor-version":[{"id":107557,"href":"https:\/\/thefinejournal.com\/wp-json\/wp\/v2\/posts\/107553\/revisions\/107557"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thefinejournal.com\/wp-json\/wp\/v2\/media\/107556"}],"wp:attachment":[{"href":"https:\/\/thefinejournal.com\/wp-json\/wp\/v2\/media?parent=107553"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thefinejournal.com\/wp-json\/wp\/v2\/categories?post=107553"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thefinejournal.com\/wp-json\/wp\/v2\/tags?post=107553"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}