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THE KEYS TO ACHIEVING PERFECT FRYING!
Most of us are counting down the days until summer arrives and its typical beach bars. To enjoy that summer flavor in your own home, we'll share the tips for perfectly frying everything from red mullet to squid, including the typical anchovy.
choose the raw material.
This is one of the key factors in the final flavor of our fried food. The most typical fish are red mullet, whiting, squid, sardines, and calamari. Always remember to leave them as clean as possible, as pesky bones can ruin the experience.
Oh! And we can't forget the extra virgin olive oil, which gives it that unmistakable flavor. The quality of this oil is that it creates a wonderfully crispy coating on the fish, preventing it from becoming greasy inside. Our recommendation is that, whenever possible, you use "clean oil," as used oil can give your fried fish a different taste.
it's time to fry!
The ideal frying temperature is between 150ºC and 180ºC . What you must always avoid is letting the oil smoke, otherwise the inside will remain raw and the outside overcooked.
Remember to dry the fish thoroughly. If you've washed it, remove the excess water with absorbent paper.
Less is more. Avoid adding too many at once, as they can stick together or lower the oil temperature, causing the product to boil.
The secret is in the dough.
The last and most important step. The final flavor of your fried food largely depends on this. If you're the adventurous type, you can try coating it with chickpea flour, but if you prefer a classic approach, wheat flour is the way to go. You can also opt for the special frying flours sold in most supermarkets.
Remember to remove the excess oil with absorbent paper and then sauté them however you like, whether with lemon or salt.
Only the best remains: Enjoy them with those you love the most!
