Discover the Spanish method of frying fish in water: no splashes and no burnt oil

By following this method, you will be able to enjoy perfectly crispy fried fish.

Frying fish can be a real mess – oil splattering everywhere and that burnt flour giving the dish a bad taste.

But what if I told you there is a simple Spanish technique that solves these problems?

Get ready to discover a method that guarantees perfectly fried fish: crispy on the outside, soft on the inside, without excessive splashes and with the breading evenly golden.

Check out the step-by-step guide and extra tips to take your frying to the next level!

Ingredients

• • 1 whole fish (e.g. tilapia, sea bass, red snapper) or your favorite, cut into portions
  • 1 tablespoon lemon juice
  • Salt and black pepper to taste
  • Garlic powder (optional, for more flavor)
  • 100 g cornmeal (corn flour)
  • 100 g wheat or rice flour

• 1 teaspoon turmeric (optional, for color and health benefits)
• ½ teaspoon ground coriander
• Vegetable oil for frying
• A bowl of water
  

  Step by Step Method

  1. Prepare the Fish

  • Cutting and Cleaning:
    Cut the fish into portions of the desired size, removing large bones and sharp fins.
  • Marinade:
    Rub each piece with lemon juice, salt, black pepper and, if desired, a touch of garlic powder. Let marinate for at least 30 minutes to intensify the flavor.

  2. Prepare the Empanada

  • In a bowl or plastic bag, mix the cornmeal , wheat flour , turmeric and coriander powder .
  • This mixture will form a light, crispy coating for the fish.

  3. No-Splash Frying Technique

  • Heating the Oil:
    Heat the vegetable oil in a deep frying pan until hot but not smoking.
  • Dip and Coat:
    Dip each piece of fish quickly in a bowl of water and drain off any excess. Then coat the fish with the prepared flour mixture.
  • Frying:
    Gently place the fish in the hot oil. Fry over medium heat for 4 to 7 minutes until golden brown and about 70% cooked through. Turn the pieces over and cook for another 3 to 5 minutes until cooked through.

  4. Finalization

  • • Draining the Oil:
      After frying, place the fish on a rack or absorbent paper to remove excess oil.
  • Bonus Tip:
    For a complete experience, try serving it with a fish stew with onion, garlic and paprika sauce.

    Tips for Success

    • Deep Frying Pan:
      Use a deeper frying pan to contain splatters and ensure even heat distribution.
    • Oil Temperature:
      Make sure the oil is at the right temperature: too hot will burn the breading, too cold will make the fish soggy.
    • Small Batches:
      Don’t overcrowd the pan – fry in small batches to maintain crispiness.
    • Vary the Spices:
      Try adding paprika, cumin or a touch of chili powder to the empanada to enhance the flavor.
    • Proper Draining:
      After frying, let the fish drain well to prevent excess oil from compromising the final texture.

    With this Spanish method of frying fish in water, you eliminate the hassle of oil splashes and burnt flour, ensuring an impeccable result: fried fish that is crispy on the outside, soft on the inside and with an unparalleled flavor .

    

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    Try this technique today and transform your fried foods in the kitchen – your taste buds (and your cleaning) will thank you!