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.
- 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.
- Remove from brine and let sit for about 15 minutes to reach room temperature.
- Get your pan nice and hot.
- Pat your fish dry.
- Place your fish, skin-side-down on the hot pan.
- 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:
- Choose the right oil: Use a cooking oil that can stand up to high temperatures, like peanut or canola oil.
- 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.
- 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.
- Maintain the temperature: Let your oil return to the correct temperature range before moving on to your next batch.
- Drain off excess oil: After removing your fish, drain it on racks and gently blot with a paper towel to remove any excess oil.
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