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Tag: Frying

Air Frying Fish For The First Time? Avoid These 7 Mistakes At All Costs

In the age of healthy cooking, the air fryer has emerged as a best friend for many. Why? Well, it’s easy to use and gives you the desired crispy, golden dishes with minimal oil. You can practically cook anything and everything in the air fryer (with proper instructions, of course!). When it comes to fish, this kitchen appliance can truly be a game-changer – offering a perfect balance of crunch and tenderness. But, as easy as it sounds, air-frying fish isn’t that simple. Since it is delicate meat, air-frying fish can lead to several “oops” moments that can ruin your seafood feast. Are you thinking of air-frying fish for a dish? Then you’ve landed on the right page! Avoid these 7 mistakes to make sure you get the desired fish dish every time.

Also Read: Hilsa Fish To Kerala Fish Curry: 7 Fish Curries From Around The Country

Photo Credit: iStock

Here Are 7 Mistakes You Should Avoid While Air Frying Fish

1. Not Preheating

While quickly putting all the items in the air fryer basket may look tempting, skipping the preheating step can ruin your fish. Preheating is important as it helps cook the fish evenly, removing the possibility of undercooking or overcooking the dish. If you preheat an air fryer, your fish fillet will start cooking instantly, giving you that crispy exterior and moist interior. Trust us, it only takes a few minutes to preheat the air fryer, but this small step can make a huge difference. So, don’t skip this step to make restaurant-style fish at home!

2. Using Butter to Air Fry Fish

You’d be surprised to know that you don’t need a lot of fat to air-fry fish. While a dash of butter can improve the fish’s flavour, it can actually ruin your appliance. Butter can be a poor choice at the lowest settings on your air fryer since it has an exceptionally low smoke point. If you’re not careful, your butter will break down in the air fryer, and smoke will come out of the appliance. The same thing will happen if you use cold-pressed oils. Instead, aim to use oils with high smoke points, like avocado, canola, or sesame oils, to avoid discomfort.

3. Not Wrapping Your Fish

It is a common mistake to just place fish fillets in the air fryer basket, set the timer, and wait – but this will extract the moisture once the air fryer is in full swing with its hot air. To save your time and dish, always wrap the fish to retain its tenderness. Use tin foil with a little bit of lemon juice or white wine so that the fish cooks and steams in the parcel itself. This will also add different flavours to your dish and prevent it from browning.

Photo Credit: iStock

4. Overcrowding the Basket

Are you in a rush? Well, you might want to slow down a little if you’re making fish in your air fryer. Placing too many fish fillets into the air fryer basket can ruin your dish. The thing is, the air fryer works like a conventional oven by rotating hot air around the basket. If you crowd the basket with too many fish fillets – especially thick ones – it won’t get enough breathing room to cook properly. Cook in batches if you need to, and thank us later.

5. Not Lining Your Air Fryer Basket

If you’re cooking fish in an air fryer, lining the basket with parchment paper is a must. This will save you a lot of trouble with cleaning the basket. When you use parchment paper, the juices released from the fish stay neatly in the liner and don’t drip to the bottom of the basket. This cooks the fish evenly while also soaking it in its own juices. Moreover, using parchment paper will help prevent it from sticking to the bottom of the basket.

Photo Credit: iStock

6. Not Patting Dry The Fish

Excess moisture is the enemy of fish! If you don’t pat dry your fish fillets before seasoning, you’ll likely end up with steamed fish and a mushy exterior. Use a paper towel to dab the excess moisture before marinating your fish. This will ensure the seasoning or breadcrumbs stick properly and allow the air fryer to get its signature crunch.

7. Air Frying Wet-Battered Fish

Air fryers are often seen as deep fryers that give you the desired crispiness without the added fat, but they don’t really fry food. They can achieve crispiness and browning without much fat, but wet-battered fish is not really suitable for the appliance. This is because, once the air fryer starts working, it could blow off the batter before it crisps, causing it to drip to the bottom of the machine. To make fish crispy, choose a dry breaded coating or tighten it with an egg wash to secure it.

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November 18, 2024
Pan Frying Vs. Deep Frying – Whats The Difference? Which Method Makes Your Food Extra Crispy?

Fried food is a total treat in so many cuisines. Seriously, that golden crunch? Unbeatable! But when it comes to getting that perfect crispiness, you might be wondering about the difference between pan-frying and deep-frying. They seem pretty similar, right? If you’re new to cooking, this can be super confusing. The main thing to know is that the amount of oil you use changes how your food turns out. Ever been puzzled by a recipe or menu that mentions “pan-fried momos” and wondered how that’s different from deep-fried? You’re in the right place! Let’s break down the basics and clear up the difference between pan-frying and deep-frying.

Also Read: Make Crisp And Longer French Fries Easily At Your Home With This Simple Trick

Pan frying requires lesser oil usage than deep frying.
Photo Credit: iStock

What Is Pan Frying?

In pan-frying, we use a very small amount of oil in a shallow pan. Think of it as a mid-point between sauteing and deep-frying food. The idea behind pan frying food is to use just enough oil to cover the bottom of the pan. This method is quick and will give you that golden and crispy crust on foods like paneer, cutlets, or even aloo tikki without drowning them entirely in oil. The food will cook in its own juices while the little oil used will add a delightful taste to your dish. This will result in a dish that is packed with flavours, not too greasy, and holds some original texture. Plus, it is a healthier option as compared to deep frying since you are using less oil.

What Is Deep Frying?

As the name suggests, deep frying requires the food to be submerged completely in the hot oil to cook. This method will give your foods a perfect, all-around crispiness. When you deep fry, the heat of the oil seals the exterior layer of the food quickly. This results in locked-in moisture and gives you a crispy and crunchy exterior. Deep frying is what gives those lip-smacking samosas, pakoras and jalebis that irresistible crunch. Although it is not the healthiest cooking method, once in a while you can indulge in that ultimate crunch that deep frying provides.

Deep frying requires a large amount of oil to cook the food.
Photo Credit: iStock

Which One Do You Choose – Pan Fry or Deep Fry?

So, when do you pan-fry or when do you deep fry? It all depends on the dish and the texture you are hoping for. Pan frying is generally better suited for smaller quantities of quickly cooking foods like eggs and vegetables. The end result would be a lighter, less oily dish with a deliciously subtle crunch. Moreover, other dishes – particularly involving fish – may also fall into this category as they can break into pieces.

On the other hand, if you are looking for a full-on crispy indulgent treat, then you should deep fry. This method would allow quick and even cooking and works best for large quantities of food. Since it is deeply fried and requires more amount of oil, deep-fried food lends a heavier, richer taste, as compared to pan-fried foods.

Also Read: Author Krish Ashok Explains “Indian Food Terms” In An Oh-So-Relatable Manner

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September 6, 2024
8 Best and Worst Oils For Deep Frying – As Told By A Doctor

Deep frying is a popular cooking method, but it requires a careful selection of oils to ensure both flavour and health benefits. The choice of oil is crucial because different oils have varying smoke points, which is the temperature at which an oil begins to break down, producing smoke and potentially harmful compounds. When an oil reaches its smoke point, it loses its nutritional value and can impart a burnt flavour to food. Therefore, understanding which oils are best suited for high-heat cooking like deep frying is essential for both health and culinary success. In this article, we’ll explore the best and worst oils for deep frying, helping you make informed decisions in the kitchen.

Also Read: 5 Best Cooking Oils For Heart Health, According To Dr Shriram Nene

Here Are 6 Best Oils for Deep Frying:

1. Refined Coconut Oil:

Refined coconut oil is an excellent choice for deep frying due to its high saturated fat content and stability at high temperatures. With a smoke point of about 400 degrees F (204 degrees C), refined coconut oil is less likely to break down during frying, preserving the flavour and health benefits of your food. Its mild taste also makes it a versatile option for various dishes.

2. Refined Olive Oil:

Although extra virgin olive oil is often praised for its health benefits, it’s not suitable for deep frying due to its low smoke point. However, refined olive oil is a different story. It has a smoke point of 465 degrees F (240 degrees C) and contains healthy monounsaturated fats. Refined olive oil undergoes a process that removes impurities, making it stable for deep frying without altering its fundamental glyceridic structure. Its neutral flavour allows it to be used in a wide range of recipes.

3. Ghee (Clarified Butter):

Ghee, or clarified butter, is another excellent option for deep frying. With a smoke point of approximately 450 degrees F (232 degrees C), ghee can withstand high temperatures without breaking down. It is rich in butyric acid, which supports gut health by promoting the growth of beneficial bacteria. Additionally, ghee’s anti-inflammatory properties make it a healthy choice for frying, sauteing, and other high-heat cooking methods.

4. Avocado Oil:

Avocado oil is one of the healthiest oils you can use for deep frying. It has an exceptionally high smoke point of around 520 degrees F (271 degrees C), making it ideal for high-heat cooking. Avocado oil is rich in heart-healthy monounsaturated fats, similar to olive oil, and contains essential fatty acids, antioxidants, and vitamins A, D, and E. These nutrients contribute to various health benefits, making avocado oil a premium choice for frying.

5. Rice Bran Oil and Peanut Oil:

Both rice bran oil and peanut oil are good choices for deep frying, with high smoke points and a healthy balance of monounsaturated fats. These oils are stable at high temperatures and offer a neutral flavour, making them suitable for a variety of fried dishes. Rice bran oil, in particular, is known for its antioxidant content, while peanut oil is valued for its nutty flavour.

6. Mustard Oil:

While mustard oil is commonly used in some regions for cooking, it contains erucic acid, which has been linked to heart issues in animal studies, though evidence in humans remains inconclusive. Mustard oil has a high smoke point and contains beneficial fats, but it should be used in moderation, especially if other healthier options like olive or avocado oil are available.

Also Read: How To Safely Dispose Of Cooking Oil After Frying? Viral Video Explains

Here Are 2 Worst Oils for Deep Frying, As Per The Doctor

1. Extra Virgin Olive Oil:

Extra virgin olive oil is highly valued for its health benefits, including its rich content of antioxidants like polyphenols and vitamin E. However, it has a low smoke point and is not suitable for deep frying. When exposed to high heat, extra virgin olive oil can degrade, leading to the production of harmful compounds. It’s best reserved for low-heat cooking or raw dishes, such as a salad dressing.

2. Seed Oils (Sunflower, Soybean, and Canola Oils):

Oils like sunflower, soybean, and canola are high in polyunsaturated fats, which are prone to oxidation at high temperatures. When these oils oxidize, they produce harmful free radicals, which can contribute to chronic health conditions. For this reason, it’s advisable to avoid using these oils for deep frying.

Opting for oils with high smoke points and stable fat content can make your fried dishes healthier and more enjoyable.

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August 31, 2024