Frying fish is more than just cooking it in hot oil; it involves carefully controlling moisture and temperature. Many common mistakes lead to a less than perfect dish.

Wet fish skin

This is the primary reason for oil splattering and non-crispy fish skin. Any water remaining on the surface, from washing or thawing, rapidly evaporates when it hits hot oil, creating a barrier that prevents the skin from direct contact with the heat. Consequently, the fish skin steams rather than fries, becoming soft and mushy. Always pat the fish surface completely dry with paper towels or a clean cloth before frying.

Oil not hot enough

Adding fish to lukewarm oil is a common mistake that dooms the dish from the start. Cool oil cannot sear the surface quickly, causing proteins and collagen in the fish skin to coagulate slowly, leading to sticking at the bottom of the pan. Heat the oil until vigorous bubbles form around a dry chopstick inserted into it before adding the fish.

Flipping the fish too soon

When fish is first placed in the pan, its skin needs time to set and firm up. Flipping it too early, before proteins have fully bonded, will tear the skin and break the flesh. The key is to wait patiently until the edges of the fish curl slightly, turn golden, and the fish "slides" freely when the pan is gently shaken. This indicates that the underside is ready to be flipped.

Letting the fish rest for a while will keep it crispy longer. Photo: *Bui Thuy*

Not seasoning the pan (for stainless steel, cast iron pans)

If you are not using a non-stick pan, the "pan seasoning" technique is essential. For stainless steel pans, heat the empty pan first. When a few drops of water sprinkled into it do not immediately evaporate but instead gather into rolling beads (the Leidenfrost effect), the pan is ready. Then, reduce the heat, add oil, coat the pan evenly, and then begin frying. This hot oil layer acts as a natural non-stick surface.

Frying too much at once

Frying too many pieces of fish at once will cause the oil temperature in the pan to drop suddenly. The steam released from multiple pieces of fish simultaneously cannot evaporate quickly enough, making the fish soggy. Fry the fish in small batches, ensuring there is space between pieces for even heat circulation.

Pressing the fish down in the pan

Many people habitually press down on the fish with chopsticks to speed up cooking or flatten curved pieces. This action inadvertently squeezes water out of the fish flesh, wetting the frying skin and causing it to lose its crispness.

Not letting the fish "rest"

Fish just removed from the pan remains hot and continues to release steam. If you stack the fish immediately on a plate, the steam from the bottom pieces will make the top pieces soggy. Instead, place the fish on a wire rack or paper towel for 2-3 minutes to allow the skin to dry completely before serving.