Have you ever wondered why your fish starts to curl up when deep frying? The main culprit may be a wet batter, or the skin on the fish. Fish needs only three minutes in hot oil before curling up. Adding too much oil to the pan can also lead to curled up fish. To avoid this, make sure you cook your fish in batches. If you cook your fish in batches, it will not curl up.
Adding salt to fish can trigger muscle spasms
A video of fried fish flapping about went viral on the Chinese social network Weibo. It was filmed in Hengyang, a city in the southern province of Hunan. The fish doesn’t look alive and doesn’t appear to be in any pain. However, the salt used in the process stimulates the muscle tissues of the fish and causes them to contract violently.
Adding too much oil to the pan causes the fish to absorb more oil
In general, adding too much oil to the pan makes food absorb more oil. This is because oil penetrates the food, causing it to lose too much water. In addition, too much oil can be unhealthy for your fish. So, if you must fry your fish, here are a few tips:
Cooking in small batches prevents the fish from curling up
Using small incisions in the fish fillets will prevent the skin from curling. You can also salt the fish too early or too generously, resulting in soggy skin and tough fillet. Even if the fish is not overly salty, heat can cause it to curl if it is exposed to high heat or if it is overcooked. Taking care to flip the fish frequently will help prevent curling.
You should only cook fish in small batches, so that each piece is not overcrowded. Half of the surface area of the frying pan should remain uncrowded. Also, cooking fish in small batches will result in better results. Avoid packing too many fish in a single pan, as it will cause the temperature of the oil to drop and produce curled fish. This will also lead to uneven cooking and diluted flavor.
Before cooking, coat the fish with seasoned flour or egg wash. This will give it a crispy golden-brown outer crust without damaging its delicate texture. The coating will also seal in the juices. The coating also adds flavor to the fish. Moreover, you can also try battering the fish with breadcrumbs. Regardless of the coating you use, always fry small batches of fish at a time. You can also cook a single whole fish in the pan.
If you are cooking fish in a pan, make sure to rotate the pan half way through the cooking process. This will help ensure even cooking. Once the fish is golden, it is ready for serving! It will take eight to ten minutes for each inch of thickness. Regardless of how much fish you’re frying, be sure to rotate the pan halfway through the cooking process. And don’t forget to season it generously before you cook it!
When deep frying fish, you’ll want to keep the oil at the right temperature. You should try dropping a small cube of bread into the oil to check for temperature. If the cubes brown after 45 to 50 seconds, the oil is hot enough. Using a seasoned flour coating will help the fish to brown. For larger batches of fish, double the amount of egg mixture.
About The Author
Mindy Vu is a part time shoe model and professional mum. She loves to cook and has been proclaimed the best cook in the world by her friends and family. She adores her pet dog Twinkie, and is happily married to her books.