Label
All
0
Clear all filters
Appears in
On Food and Cooking

By Harold McGee

Published 2004

  • About
Fish is fried in hot metal pans in two different ways: with just enough oil to lubricate the fish surface in contact with the pan, or with enough oil to surround and cover most or all of the fish. Either way, the fish is exposed to temperatures sufficient to dry out and brown its surfaces, and therefore develops a contrastingly crisp outside and characteristic, rich aroma. Because high heat also makes the lean flesh fibrous and chewy, fish to be fried is often given a protective coating of starchy and/or proteinaceous material, so that the coating can crisp while the fish remains moist. Common coatings include flour and flour-based batters; cornmeal or breadcrumbs; ground spices or nuts or shredded coconut; thin shreds, strings, or sheets of potato or another starchy root (sometimes cut and arranged to look like fish scales); and rice paper. The adhesion of coating to fish can be improved by first lightly salting the fish, which draws some protein-rich, sticky fluid to the surface.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

In this section

Part of

The licensor does not allow printing of this title