What oil makes fish crispy?

Thanks to its neutral flavor, affordable price, and high smoke point, canola oil is the most popular oil for frying fish. Peanut, cottonseed, and coconut oil are also great fish frying oils.

Why do people soak fish in milk before frying?

Before cooking, soak the fish in milk for 20 minutes In this scenario, the protein in the milk binds with the compounds that cause that fishy odor, in essence extracting if from the fish . What's left behind is sweet-smelling, brighter flesh with clean flavor. (Just make sure you pour that milk down the drain.

What is the best oil to pan fry fish in?

Oils for Pan-Frying Fish It is far better to use an oil with a high smoke point when cooking at very high temperatures. The oil with the highest smoke point is avocado oil, but it can be expensive. More affordable alternatives are canola, corn, and vegetable oil.

What is the best flour for frying fish?

Semolina or Stone Ground Wheat Flour When it comes to fried fish and seafood, it's not all about taste—texture matters, too. If you want something crunchy, but not as grainy as cornmeal, use semolina flour or stone-ground wheat flour.

Is it better to pan fry fish in butter or oil?

Butter has a higher fat content, so it will provide more moisture and flavor when cooking fish fillets . Olive oil has a lower fat content but is packed with healthy monounsaturated fats and vitamins, so it's a great choice if you're looking for a healthier option.

How many minutes should you fry fish?

How long to fry your fish depends on how you're frying it and how crispy you want it. When pan-frying fish, you should aim for about 5 minutes on each side (longer if your filet is thicker). Dropping them into the deep fryer? Then you'll want around 4-5 minutes (batter will turn a golden brown color).

Why do you put flour on fish before frying?

Tricks of the Trade Don't skip the flour coating since it provides a delicious crispy texture, protects the fish from soaking up too much oil, and also keeps the fillet in one piece .

Do you use flour to fry fish?

Yes you can. Depends on what your frying meats, fish If it's a wet breading add cornstarch to flour egg milk mixture. Or if it's dipping in egg and then drenching in flour . Catfish fillets are fried in a cornmeal breading.

Why is my fish soggy after frying?

The wrong temperature can wreak havoc on your fish fry, so don't start frying until the oil has reached between 325 and 375 degrees Fahrenheit. If your oil's not hot enough, the fish will take longer to cook throughout and may soak up a lot of excess oil, rendering your coating soggy .

Why is my fried fish not crispy?

Monitor oil temperature There are naturally going to be some variances when you add food to a pot of hot oil, but if the temperature lowers too much, you run the risk of not being able to brown and crisp the fish. That dreaded blonde, soggy fried fish is what you'll get.

Why is my fish soft after frying?

It's easy to accidentally overcook seafood, especially small shellfish—like shrimp and mussels—and thin fish fillets. The texture can also turn out mushy if it is too saturated with water . Fortunately, you can start making restaurant-quality seafood at home with these seafood cooking tips.

A Crunchier Lahori Fried Fish - A twist on the classic Pakistani recipe! (2024)

4.63 from 27 votes

November 3, 2017 by Sarah Mir · Updated November 22, 2020

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People go to weddings for the korma. I don't. I am straight up there for the Lahori Fried Fish and the dessert. For most of my life my "shadi" plate has been half a plate piled with hot naans and the other half with savory unctuous battered deep fried, but so damn good Lahori Fried Fish. My father would always warn me about the perils of eating seafood in the summer, but fish over korma any day.

Lahori Fish, but Better

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So in my head Lahori fish always has a spiced chickpea batter and then. Well, and then, my brother got married. That was exciting and all, but there was this fish at his nikah (the Muslim wedding ceremony). This crunchy, spicy, punchy fish. It had all the flavors of a lahori fried fish, but the CRUNCH people, the crunch.

I was so excited that I immediately went into the hosts' kitchen in my "chamak challo" (glitter and sparkle) dressed for a wedding state and enthusiastically began complimenting a confused catering staff who told me where I could leave my plate.

Leave my plate. Pffft. I had just started eating.

I asked a server what it was and he said Lahori Fried Fish in a matter of fact way that suggested I was a total dummy. Clearly he had not given much thought to this crunch situation. And then there was this sauce - what's the sauce I asked them? The server, who had now had just about enough with me told me it was tartar sauce and then disappeared before I could question him about the mayo used to make the sauce. My husband wasn't quite so academic in his enjoyment and was slathering the tartar sauce on the fish, sprinkling with the provided chaat masala and eating on.

Like a good wife (lol) I decided to follow suit.

What I have learnt about Lahori Fried Fish

In my intensive googling since I have discovered several things. One, that back in the day you wouldn't use "besan" or chickpea flour, but now it seems integral. Two, to add an egg or not to add an egg. My breading stayed on and crunchy, but I am not above a little breading fix if needed. Three, some recipes called for the addition of rice flour or cornstarch. Rice flour provides a sharper crunch and if I was motivated enough to grind up some rice I could have used it, but instead I went with breadcrumbs and am pleased with the outcome.

Is this as good as the Lahore Fried Fish I had that day? I don't know, because that day was one of the happiest of my life. Memory is fickle that way, it is hard to separate fact from sentiment. Here is what I do know: this is crunchy-spicy-delicious and I'd happily eat it any day of the week.

If you make this recipe do take a few seconds to rate it! I would love to see your recreations so tag me on instagram @flourandspiceblog !

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4.63 from 27 votes