How to Fry Catfish with Delicious and Simple Tips

Frying hairtail should balance deliciousness and simplicity, with the key being three core steps: marinating to remove fishy smell, controlling moisture, and mastering the heat. Catfish is rich in high-quality protein and unsaturated fatty acids, and proper cooking can preserve nutrients and enhance taste.

1. Marinate and remove fishy smell

Fresh hairtail should be soaked in scallion ginger water or cooking wine for 15 minutes to effectively neutralize the fishy smell. If there is enough time, you can add a little salt and white pepper to rub the fish body, which can not only enhance the flavor but also tighten the meat. Be careful not to use excessive seasoning to mask the freshness and sweetness of the hairtail itself.

2. Control the moisture content

After cleaning, be sure to use kitchen paper to absorb the surface moisture and prevent oil droplets from splashing during frying. The fish body can be chamfered several times to help distribute heat evenly, but the cutting edge should not be too deep to avoid breakage. refrigerated hairtail should be reheated to room temperature before being put into the pot to avoid sticking due to temperature differences between the inside and outside.

3. Temperature control

When the hot pot is boiling cold oil to 60% hot, add hairtail and use medium high heat to shape it initially. After one side turns golden yellow, turn to low heat and slowly fry. When flipping, move gently and use a spatula and chopsticks to keep the fish intact. You can judge the ripeness by observing the white edge of the fish meat, and avoid flipping it repeatedly.

Choosing a middle section hairtail with uniform thickness is easier to handle, and freezing hairtail requires thorough thawing. After frying, you can squeeze lemon juice or dip it in salt and pepper to enhance its freshness, and pair it with mixed grains rice and blanched vegetables to balance your diet. Pay attention to controlling oil consumption. Patients with cardiovascular disease are recommended to consume no more than twice a week. The remaining fried fish can be refrigerated and stored, and when reheated, it is more effective to use an oven to crispy it.