Set up your frying system and a way to keep the fish warm so you don’t have to serve your guests cold fish. The fish will stay fresh and crisp for up to half an hour. Potatoes or hush puppies that are fried can also be kept warm until they are served this way.
Preheat an oven to 200 degrees Fahrenheit, and line a baking sheet with two pieces of newspaper.
Put a baking cooling rack or frying drain rack on a baking sheet lined with newspaper. Flip it over so the feet point up.
As soon as the fish comes out of the fryer, put it on the upside-down drainage rack and arrange the pieces in a single layer.
Warm up the oven and put the baking sheet with the drain rack on top of it in it. This will keep the fish warm for up to 30 minutes.
The fish should only be in the oven for 30 minutes at most, or it will start to dry out. For more people, you might need to use more than one baking sheet to fit all the fish.
Crispy fried fish is one of life’s greatest culinary pleasures. That irresistible craggy golden crust enveloping moist flaky fish is hard to beat. But the dreaded soggy fried fish syndrome can ruin the magic fast.
Luckily, there are some simple tricks to lock in that crispy texture for fried fish, shrimp, calamari and more even after frying. Read on to learn the insider secrets of how to keep fried fish optimally crispy and delicious.
1. Choose Sturdy Fish
Picking the right fish is key for crispy fried fish that stays crispy longer after frying. Lean, firm fish with large flakes hold up best:
- Cod
- Haddock
- Halibut
- Snapper
- Tilapia
- Catfish
- Striped bass
- Mahi mahi
Avoid delicate fish like sole or flounder which tend to get soggy faster after frying.
2. Cut Fish Into Even Pieces
Cut fish fillets into evenly sized portions about 1/2-inch thick. This ensures the fish fries at the same rate for consistent texture.
Irregular sizes lead to uneven cooking with some pieces crispy while others get soggy. Uniform pieces fry up crispy perfection.
3. Pat Fish Dry Thoroughly
Excess moisture is crispy fried food’s worst enemy. Make sure fish is patted very dry before breading and frying.
Use paper towels to blot fish fillets on both sides. Letting breaded fish air dry for 5-10 minutes before frying helps too.
4. Double Dip When Breading
Breading helps seal in moisture and provides crispy texture. For best results, dip fish in flour first, then egg wash, then breadcrumbs.
The flour adheres fish first, egg wash acts as glue for the crumbs to stick. This creates an extra crunchy crust.
5. Use Light Breadcrumbs
For the crispiest crust, use dry plain breadcrumbs instead of fresh wet breadcrumbs. Panko breadcrumbs are ideal since they’re light and extra crispy.
Let breaded fish dry for 5-10 minutes before frying so the breading adheres better for maximum crunch factor.
6. Fry at High Heat
Heat oil between 350-375°F to start. Lower heat leads to oil absorption and sogginess. High heat seals the crust fast for optimum crispness.
Fry fish just until golden, about 3-5 minutes total. Avoid overcrowding the pan which drops the temp and makes fish greasy.
7. Drain Fried Fish Properly
Dab fried fish with paper towels immediately after frying to soak up excess grease on the surface. Letting it sit in oil leads to a soggy crust.
Set fried fish on a cooling rack over a baking sheet rather than paper towels. This allows air circulation under the fish to keep the crust crisp.
8. Keep Fried Fish Uncovered
Covering hot fried food right away traps steam and moisture, creating sogginess. Let fried fish cool for 5 minutes uncovered first.
If storing leftovers, let fried fish cool completely before covering. Leave vents for airflow and avoid plastic wrap directly on the crust.
9. Eat Fried Fish Right Away
For best results, devour your crispy fish masterpiece as soon as it’s fried. The crust stays crispiest within the first 5-10 minutes after frying.
The longer fried fish sits out, the soggier it gets as moisture redistributes from center to crust.
10. Re-Crisp in a Hot Oven
To revive slightly soggy fried fish, place on a baking sheet in a 400°F oven for 2-3 minutes. The heat dries out the crust to restore crispiness.
Or re-fry for 1-2 minutes at 350°F. Just watch carefully to avoid burning. This evaporates any moisture for extra crunch.
Next time you whip up fish and chips, shrimp tempura or other crispy fried fish, use these tips for texture that stays crackingly crispy bite after bite. With the right prep and frying technique, you’ll never get soggy sadness again.
This is How You Keep Your Fish Crispy After Frying #fypyoutube #howto #Fish #cooking #food
How do you keep fish crispy in a frying pan?
Using the baker’s rack upside down helps keep the fish crispy because it helps fat drain. Avoid serving your guests cold fish by organizing your frying system and setting up a way to keep the fish warm. The fish will stay fresh and crisp for up to half an hour.
How can I prepare fish for kids?
This is really dependent on the personal preference of your children. Some children will eat fish the same way adults do for others you may need to make this more interesting by creating things like homemade fishcakes, fish burger patties, fish balls or by adding this to toast or even pasta. Involving your children in the preparation and cooking process can also encourage them to consume the fish.
How do you keep fried fish warm?
Avoid serving your guests cold fish by organizing your frying system and setting up a way to keep the fish warm. The fish will stay fresh and crisp for up to half an hour. Use this method to also keep any fried side dishes warm until serving, such as potatoes or hush puppies.
How do you store fried fish?
Discard the paper towels and use a fresh set if they become saturated with oil. Turn the oven off as you cook your last batch of fish. To store the food in an air-tight container, wait until it has stopped steaming before sealing the container. Fried fish may become soggy if stored in the refrigerator.