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Fish Fry Fails? Master Marination: Tips for Perfectly Spiced Fish!
- •Ensure fish is completely dry before marinating to help spices adhere better.
- •Rub fish with salt and turmeric first, then wipe off excess moisture before applying main spices.
- •Use a thick paste for marination; avoid thin mixtures that drip off the fish.
- •Thoroughly apply spices to both sides, edges, and thicker parts of the fish.
- •Marinate for at least 15-20 minutes; lightly coat with semolina or rice flour before frying for crispiness.
Key Questions Answered
Spices often fail to stick because residual water left on the fish after washing thins out the mixture, causing it to separate in the pan. To fix this, thoroughly dry the fish using a kitchen towel, clean cloth, or tissue paper before applying any marinade.
After applying spices, you should let the fish marinate for at least 15 to 20 minutes to give the coating enough time to set properly. If you plan to marinate it for a longer duration, cover the fish and store it in the refrigerator.
Before frying, you can apply a very light layer of semolina or rice flour to the marinated fish to make the outer layer crispy and help the coating stay on. Ensure the pan and oil are sufficiently hot before placing the fish down, and avoid moving it immediately until the outer layer sets properly on one side.
