Why You Should Dig More (and Deep Fry Less)
When people talk about frying fish, they usually mean deep-frying – at least that’s what I usually talk about. But frying in a pan is also a suitable form of cooking fish, especially if you don’t want to deal with a lot of hot oil. Not only is a vat of cooking oil annoying to get rid of, it tends to aerosolize, covering your body, hair, walls, and range with a thin, greasy film.
Frying in a pan also eliminates the entire three-step frying process, but if you leave the fish completely naked, it can stick to the pan, especially if you are using an un aged cast iron or stainless steel pan. (I know it’s enough to heat the skillet and let the crust form to soften this, but cementing this song and dance can intimidate anyone new to cooking fish.) Fortunately, there is a middle ground: fry the fish in a skillet, but only after this. some dredging.
Dredging is a simple action where a piece of food is pulled through a little flour and then brushed off. This is usually done as the first step in hitting – for example, in “applying the test to” rather than “repetitions” – but it’s a great technique in and of itself. Pouring out a piece of fish (or other protein) tends to darken, but also forms a protective layer between the food and the pan, preventing it from sticking. (The fish you see above was not cooked in a nonstick skillet, and yet it didn’t stick! Not a drop.)
Do not overdo it
The truly great dredger is thin. Excessive flour can mix with moisture from food, resulting in a pasty, shiny coating rather than a thin, golden crust. You want your food to look right through – quickly dip it in flour on each side, then shake and spank the protein to remove any excess.
Don’t rely on flour for flavor
The flour isn’t very tasty, so most dredging guides recommend seasoning the flour before dipping. One tablespoon of salt to every cup of flour is a popular ratio, but I’ve doubled that amount without noticing a noticeable increase in saltiness. Rather than adding salt until I taste it in the flour (which takes a lot of salt), I instead season my protein with a quick brine or cure before it hits the (plain) flour.
Simply mix a quick remedy of two parts salt and one part sugar, sprinkle it on your protein, and wait 15 minutes. (I originally started using this medicine for fish, but it’s good for pork too. I haven’t tried it with chicken yet, but I bet it would be nice.) After a quarter of an hour, rinse the salt and sugar off the skins. fish or meat and pat dry with paper towels, then dredge as described above.
Think thin (i.e. proteins)
Thin, tender proteins that cook quickly are the best candidates for dredging. The flour prevents the brittle flesh from sticking to the pan, but it will change color from golden brown to burnt over time, so save this method for quicker cooking of main dishes such as seafood, thin pork chops, and shredded chicken breasts .
After the food is seasoned and lightly floured, add one or two tablespoons of fat to a skillet set over medium to high heat. When the oil is hot, add fish, chop, or other piece of meat and cook. You have a beautiful, delicate golden crust, and you can quickly make a sauce by adding a little wine or vinegar to any toasted flour stuck to the pan. (The sauce you see on the pork chop above is a mixture of salt flour, apple cider vinegar, and a few healthy drops of hot honey. It’s correct.)