how do you fry fish without it coming out soggy?

Answer 1

make sure the grease you are frying with is VERY hot before putting the fish in.

Answer 2

Think of Fish as you would Steak.
If you're going to cook it until it's well done and dry, you may as well dump ketchup all over it. Good fish will tend to come out tender and moist like prime rib.

But in any case,
Just follow the others' advice about making sure the grease/oil is very hot. Then reduce the heat to medium, then place the fish fillet (scales down) on the pan after it cools a bit (the pan [and stove] not the oil).

The general rule with fish is 15 minutes for every inch of thickness. . .flipping only once (and using fractions to figure it out with cuts less than an inch thick).
This is for general medium-rare to medium cooking, if you want to cook further, reduce the heat to medium-low and play it by ear from there (it's generally another 5 minutes though).

The scales can be removed more easily after cooking than before cooking.

Answer 3

375 is plenty hot enough to cook fish without it becoming greasy. But besure your oil stays nearly that hot, don't add much fish at the time! A deep fat fryer with a thermostat is worth every penny of the price if you do much frying. One major "trick" is to be sure that you have enough moisture in the fish and the batter to create adequate steam as the fish cooks. The steam helps to keep the oil out of the fish. Also, don't over cook the fish. After the fish is cooked would be a prime time for too much oil to soak right in.

Answer 4

Make sure the grease is hot enough before you put the fish in to fry.

Answer 5

Make sure the oil is hot, and I always drain the grease off, out of the pan and put in oven for 10 - 15 minutes to crisp it.

Answer 6

Make sure that the fish you want to fry is fairly thin, such as trout, snapper etc. You can use a traditional corn meal breading or you might want to try using panko bread crumbs seasoned with salt and pepper. Another must is to have enough oil and have your skillit hot enough!!!!

Answer 7

you are able to sprinkle the fish with spices(despite you like i exploit dill weed, rosemary, salt unfastened all purpose seasoning,thyme) then fry it a splash olive oil. I continuously make effective the oil heats to very almost smoking and place dermis down first because it is going to sear and stop the floor from curling back. Then turn the warmth all the way down to med severe. prepare dinner a jiffy (based on the thickness avg for me is approximately 3-5 min) for each facet. Watch intently because it is going to burn quickly. Then precise with lemon or lime juice.

Answer 8

hot oil at least 400 degrees wait unitl it is hot before you put that fish in there, otherwise you are just soaking up grease hence the sogginess

Answer 9

Make the pan hotter.

Answer 10

High temperature, short cooking time.