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Fish Fry Coating Coming Off? Master Crispy Fish Fry with These Simple Tips!
- •To prevent the coating from coming off, pat dry fish pieces thoroughly with a cloth or tissue paper before marinating.
- •Ensure your masala paste is thick and smooth, not too thin, so it adheres well to the fish.
- •When coating with semolina or rice flour, press lightly on both sides and shake off any excess before frying.
- •Use a thick-bottomed cast iron pan and ensure the oil is very hot before adding fish; then reduce to medium flame.
- •Do not stir immediately after placing fish in oil; let one side fry and set for 1.5-2 minutes before gently flipping.
Key Questions Answered
The coating often comes off because excess moisture remains on the fish before marinating, or the masala is too thin. To fix this, pat the fish dry with a cotton cloth or tissue paper, and ensure the masala is mixed into a thick, smooth paste so it adheres properly.
After applying the thick marinade, coat the fish in semolina or rice flour by pressing it lightly with your hands on both sides. Afterwards, gently shake the fish to remove any excess, unattached loose grains so they do not burn in the hot oil.
Use a thick-bottomed cast iron pan and ensure the oil is piping hot before adding the fish, creating a sizzling sound. Once the fish is in the oil, reduce the heat to medium and let it fry undisturbed for about one and a half to two minutes until the bottom is crispy before flipping.
