Frying

While frying isn’t the healthiest cooking method around, the taste of fried seafood is just too good to completely give up. There’s just something about the combo of a crunchy coating and wonderfully moist flesh that makes it simply unbeatable. Here are some of our favorite—and expert-approved—tips to help you fry seafood like a pro.

How to pan-sear perfect salmon

Does your recipe call for pan-searing? Then you need to try these simple tips.

  1. Try quickly brining your fish for at least 10 minutes in a quick, salty brine. In addition to adding flavor, it will also prevent the white albumin that tends to emerge from cooked salmon. Just mix 2 tsp salt with one cup of water, stirring thoroughly to dissolve. Then submerge your salmon.
  2. Remove from brine and let sit for about 15 minutes to reach room temperature.
  3. Get your pan nice and hot.
  4. Pat your fish dry.
  5. Place your fish, skin-side-down on the hot pan.
  6. Turn when the salmon appears to be cooked about ¾ of the way up from the bottom of the pan.

Pro Tips: Deep Frying

Here are a few general tips to help you deep fry like a pro:

  1. Choose the right oil: Use a cooking oil that can stand up to high temperatures, like peanut or canola oil.
  2. The right temperature: Use a frying thermometer to ensure your oil is heated to 350-375 degrees before frying. If it’s not hot enough, your crust will be greasy instead of crispy.
  3. Cook in small batches: Cooking your seafood in small batches keeps your oil in the right temperature range. If you overcrowd your pot, the temperature will drop and you’ll have greasy seafood.
  4. Maintain the temperature: Let your oil return to the correct temperature range before moving on to your next batch.
  5. Drain off excess oil: After removing your fish, drain it on racks and gently blot with a paper towel to remove any excess oil.

Equipment

Here’s what you need:

  • Oil thermometer
  • Deep fryer, or a pot with sides high enough to hold several inches of oil
  • Wire frying basket
  • Wire racks for draining off excess oil
  • Paper towels for blotting

Best seafood for frying

Fish: Sole, Whitefish, Sand Dab, Flounder, Tilefish, Whiting, Snapper, Pollock, Roughy, Walleye, Perch, Grouper, Rainbow Trout, Kingfish, Mahi mahi, Cod, Haddock, Halibut, Trout

Other seafood:  Shrimp, Clams, Squid