How to Fry Fish

Fried fish is amazing: it cooks quickly and it’s very good for you. But to make it really tasty, you need to know a few secrets.

5-Minute Crafts offers 2 universal ways of cooking almost any fish in a frying pan.

Kitchen utensils

To fry fish, you need:

• a cutting board
• a knife
• a non-stick frying pan

Ingredients

• fish (salmon, cod, hake, tilapia, trout, flounder)

• wheat flour

• oil for frying

• salt

• pepper

• lemon

How to cook

• Peel the fish and cut it into steaks. The most important rule: all the pieces should be the same thickness to be fried equally.

• If you are using frozen fish, it’s better to defrost it first for 30 minutes at room temperature.

• Blot the fish with a paper towel to remove the excess water.

• Salt the fish in advance and put it aside for 10 minutes. The salt will soak into the pieces deeper and you can use pretty much any salt you like.

• Next step — decide if you want to use batter. You can make great fish with or without batter. We’ll show you both options.

• If you decide to use batter, put the flour onto a deep plate, and cover the fish pieces with the flour.

• If you are not planning to use batter, you can skip this step.

• Put some oil in the frying pan. There should be enough oil for the fish to fry fast and well.

• Heat the frying pan up to an average temperature. Don’t let the oil make smoke: it could be bad for your health.

• Put the fish in a warm pan.

• Fry the pieces for 3-4 minutes on each side. If the pieces are thinner than ours, you’ll only need around 2-3 minutes.

• Don’t turn the pieces until they are fried on one side. If you do, there is a risk they will fall apart.

• Once the fish gets dark on both sides, you can take the pieces out of the oil.

• Fried fish has to be served hot, right after it’s cooked.

• As side dishes, you can use potatoes, rice, quinoa, or just lemon pieces.

• Fish can also be sprinkled with lemon juice, if you want.