how to fry fish to get crispy skin

Fish meat is a favorite food in many countries. It is a high-protein, low-calorie food. It is rich in nutrients, contains a lot of nutrients needed by the human body, and has delicious meat. In addition, the surface of the fried fish will be crispy and delicious, which is loved by many people. But how to fry fish to get crispy skin?

Remove surface moisture
Most fresh fish skin contains a lot of water. Excessive water will not only stick, but also make the fried fish skin not crispy enough. So before you start frying the fish, it is an indispensable step to wipe off the surface water. You can use absorbent paper to dry it, or you can use a small machine to dry it. Proper drying after drying will be more helpful to obtain dry fish skin. After removing the moisture on the surface, the fish meat prepared in this way is more delicious and the fish skin is more crispy.

Choose The Most Suitable Fish Frying Equipment
Choosing a stainless steel device undoubtedly gained an important weapon. For me, I will choose automatic temperature control and automatic frying equipment, which can effectively avoid adhesion and make the fish skin fried more evenly and crisply. I personally think the frying step is the most important step, because it directly affects your finished product, so it will be more efficient to choose a device with a reasonable structure and more functional features.

Fried Twice
In the frying process, the first frying is more of a soaking effect. When the second frying, the oil that has penetrated into it will work together to make the fish skin more crispy. If it is fried only once, there may be a battering phenomenon, and the immersion oil makes up for this problem.
The key to the crisp surface of fried food is that it quickly loses water and becomes dry, while the internal water has no time to diffuse. This requires a lot of oil and high oil temperature. But high oil temperature and long time will scorch the surface. If you fry twice, you can fry the food at low temperature for the first time. When you fry for the second time, you don't have to worry about the problem of "pinning", the water inside will not spread easily, and you will get a more crispy fish skin.

Now you know how to fry fish to get crispy skin? Take a look at the video I shared below, you will have a more intuitive feeling.