Say goodbye to fried fish odors with simple kitchen tricks
Everyone is familiar with this issue. Fish is very tasty, but when frying, it undoubtedly emits an unpleasant smell that's hard to eliminate from the kitchen. Fortunately, there are ways to prevent this.
I sometimes joke that you don't need to look at the calendar to know it's Friday because you can clearly sense it from the odors in the hallway. Everyone is frying fish and dealing with the same problem: the unpleasant smell overpowering the kitchen. I can't stand this odor, so sometimes I'd rather bake the fish in the oven than fry it. However, there's no denying that fried fish tastes delicious, and luckily there are ways to combat its bad aroma.
How to deal with the unpleasant smell?
First, it's important to understand where this specific smell comes from. It originates from the slime, proteins, and fat that burn during the frying process. The fresher the fish, the less intense its smell will be. Fish that has been stored for several days will have a stronger odor.
One well-known trick to alleviate this issue is soaking the fish in milk before frying. This requires some time because lean fish need at least a few hours of soaking, while fatty ones need up to 12 hours. This process also has the added benefit of making the meat tender and flaky.
There are other ways to deal with the unpleasant smell of fried fish
If you don't have enough time to soak the fish in milk, don't worry, because lemon can help neutralize unpleasant odors. Drizzle the fish with a few drops of lemon juice. It will neutralize the alkaline amines, which are hydrocarbon derivatives that give fish an unpleasant smell. During frying, also place 2-3 slices of lemon in the pan, as they will help absorb odors further. Don't forget to add plenty of herbs to the fat. Thyme, dill, parsley, and garlic will give the fish a unique flavor and aroma. The most important thing is not to burn the fat, so it's best to fry the fish on low heat, especially when it's breaded.
