Fry Fish Like a Pro

Filed in archive Tricks & Techniques on March 7, 2006

Some readers have asked if there were any tricks to frying fish that does not stick to the pan. Another question was on how to keep the fish skin crisp and the flesh moist and tender. Well, there's one answer to both questions.

Before frying, dust the fish with flour or starch (corn, tapioca, potato, arrowroot, lotus root, etc.). This prevents the fish from sticking to the pan and keeps the moisture in, leaving the skin crisp and the flesh tender. This method is good for plain fried fish or for recipes that call for frying as a first step.

Here's a step-by-step guide for beginners:

• If using whole fish, rub with 1/4 teaspoon salt, inside and out. Lessen the amount for fish fillets.


• Lightly dust with flour or starch.


• Place frying pan over high flame for approximately one minute - two if it's very thick.


• Pour the oil and wait till thin wisps of smoke emerge. Lower the heat to medium-low.


• Lay the fish on the pan and turn up heat to high for two minutes to seal. Lower heat to medium while cooking.


• After turning the fish to the other side, turn up heat for two minutes then lower.

I use the same technique for marinated fried chicken and pork chops.

Serving fried food now and then doesn't hurt anyone. Have some salad on the side and it's perfectly healthy. Our bodies absorb Vitamin A better when eaten with something oily.