Fried foods have a reputation of being heavy and greasy, but frying right produces delicate crunchy crust while pre serving the flavorful inner flesh. Today we will learn the tricks to perfect fish frying. The second you plunge fish into hot oil, the high temperature cooks the skin, forming a seal to trap in moisture, flavor and nutrients. The biggest advantage is the crisp texture and flavor, and if the oil is the correct temperature and the fryer is not overloaded, little fat is absorbed.
Olive oil stands up to frying temperatures for a few batches.
It is a good, healthy oil and has the best flavor for simple fried foods. Corn oil also handles high temperatures but has some cholesterol and a richer, fuller flavor. Liquid vegetable oils can be used, but check their individual heat ranges and health attributes. Lay out all the ingredients, set the table, warm the serving plates in the oven and cut lemons and other garnishes and prepare sauces or side dishes so they are ready. Every second the fried fish sits, the texture and flavor declines.