Dry-fried fish is the most worrying part when it comes to breaking skin and sticking to the pan.I have seen many people coat their fish in dry flour before frying.While this does help maintain the integrity of the fish skin,
to a certain extent, I personally don't like this method.Actually, just pay attention to a few points, and you can avoid both issues.Below are my tips for achieving perfectly crispy fish skin; I am not saying these are the only ways, but sharing them with you.Let me share how I fry the golden brown fish skin without breaking it. I'm not claiming this is absolutely correct, just offering suggestions.If there are any mistakes in my method, please feel free to point them out.
Dry-friedPike Conger EelIngredients and Tools:
Main Ingredients: Pike Conger Eel (2)
Lemon (one slice)(one slice)
Seasonings: Salt (a little bit)
Cookware: Non-stick Pan,
Flat-bottomed Pan
How to Dry-fry Pike Conger Eel:
1. Prepare the pike conger eel and lemon;
2. Wash the pike conger eel thoroughly, remove the gills, internal organs, and blood lines near the bones.
Bloodlines
should be removed to prevent a fishy smell.Wipe off any surface moisture from the eel; make sure to dry out the inside as well.Ideally, you should let it air-dry for some time beforehand.I usually wash and then air-dry them overnight in a ventilated area;
3. Using a sharp knife, make a cut along the line on the fish's body.I think making this cut helps maintain the integrity of the fish skin better.
4. Sprinkle some salt over the eel and massage it gently.Make sure to also rub some salt into the belly cavity and under the cut, then let it marinate for 30 minutes.
5. Apply a thin layer of oil to a well-heated cast-iron pan; heat until smoking, then add the eel.Since my pan is not large enough, use a bigger one so that the whole eel can lie flat on the bottom with more surface area exposed.
6. Fry one side until golden brown, then flip and fry the other side until it's also golden brown.
7. During frying, sprinkle some additional salt if desired; once done, plate it up and garnish with lemon slices.Serve by squeezing
lemon juiceover the eel.
Tips:
1. When selecting pike conger eel, check the eyes for freshness—bright eyes indicate a fresher fish.The body should not have any wounds or breaks.2. Make sure to remove all blood lines near the bones as they can be quite fishy;3. The key to avoiding breaking skin when frying is: First, make sure the skin and belly are fully dried out to prevent water from escaping during cooking, ensuring a dry surface.Second, the pan must be very hot; this helps achieve golden-brown skin without overcooking the fish;4. The cuts on the fish's surface can vary based on your preference but don't make too many as they might break easily while frying.Cut several slashes on the fish's surface according to your preference.However, don't make too many cuts; otherwise, the fish may break apart when frying.
