Chef reveals secret ingredient for ultimate crispy fish
Although there are countless recipes for fish, it most often appears on the Christmas Eve table in its classic version, fried. This method is a great way to prepare any fish, not just the traditional carp. A friend who is a chef shared with me what he adds to the breading.
Even though frying fish seems simple, it requires some knowledge and experience. The choice of cooking fat and frying technique is important. And the breading? My friend, the chef, revealed to me that it also has a huge impact on the flavor.
Chef’s trick for fish breading
Breading makes the fish skin crispy while keeping its meat juicy. The first step is critical: before breading, the fish pieces should be thoroughly dried. Then, coat them in flour to ensure the breading sticks, egg, and breadcrumbs mixed with your favorite spices. My friend, the chef, has an additional trick for the breading.
The trick is to add fried onions to the breading. You can easily buy them at the store, but pay attention to the label. It's better if they don't contain flavor enhancers, partially hydrogenated palm oil, or preservatives. If you have more time, you can prepare the fried onions yourself. We have a tried-and-true recipe.
Fried onions
Ingredients:
- 2 onions
- 2 tablespoons of all-purpose flour
- 2 tablespoons of cornmeal
- 0.5 cup of oil
- Salt and pepper to taste
Preparation method:
- Peel the onions and dice them finely. Sprinkle half of the flour over the onion pieces and coat them thoroughly.
- Heat the oil in a skillet and fry the onions, stirring frequently.
- When the onions begin to brown slightly, sprinkle them with the second portion of flour.
- Continue frying the onions, stirring constantly, until they are deep golden brown, about 20 minutes. They should be quite dry.
- Towards the end of frying, season the onions to taste.
- Place the cooked onions on a paper towel to absorb excess grease. Once cooled, they are ready to be added to the breading.
