This is a plate of fish heads because I had used the body to make steam fish and kept the heads for frying. In case you do not know, fresh fishes are best steamed but sometimes, the fish is too huge for one meal and I keep them for frying. Or if the fish is not entirely fresh, it is better to avoid steaming because not so fresh fish smells.
However, frying fish is something that I dislike because :
1) The oil splatter all over my kitchen
2) The risk of popping oil burning/scalding my hands
3) It is a real sticky situation to make sure the fish doesn’t stick to the pan
So, if you are a new cook, don’t attempt to fry fish. Moreover, some fishes cannot be fried and will turn flaky or disintegrate when fried. If you are not sure, ask the fishmonger if the fish can be fried before you try.
Tips for making sure the death defying fish frying situation is under control :
1) If the fish is large/thick slice, make oblong cuts along the body;
2) Dry it with kitchen towels
3) Rub salt on the body
4) Sprinkle some wheat flour on it
5) Ensure your oil is hot, not smoky hot but with bubbles coming up from the bottom of the pan
6) Standy a wok/pan cover
Jeng, jeng, jeng….
After all the above steps are done, take a deep breath….
Slide the fish into the pan
Cover the wok/pan
Don’t turn the fish over until you see the sides at the bottom has turned brownish..
That said, fried fish is a damn tasty dish and goes well with rice.