Useful Tips

Olive oil is the best choice for frying due to its exceptional stability at high temperatures compared to other vegetable oils. Its lower proportion of polyunsaturated fatty acids ensures that it maintains its quality even with repeated use in fryers and frying pans. So, the answer to the question “which oil is better for frying?” is olive oil!

When frying small fish or thin fillets, you only need a little oil. The fish should be about half covered and the underside should rest on the bottom of the pan.

Small fish (e.g. anchovies) or thin fillets (e.g. sole) must be fried quickly over high heat so that they do not dry out. Put them in the oil once it is well heated. Fry until a crust forms on the underside, then flip them over and continue frying for a bit longer.

To achieve a crunchy crust, add some corn flour or semolina flour into the flour mixture. These ingredients have a firmer texture and are less prone to becoming soggy during the cooking process.

It is recommended to avoid adding salt while frying the fish as it may result in the fish releasing moisture and becoming too soft.

To enhance the flavor, add some spices of your choice into the flour mixture, such as dried tarragon, smoked paprika, or dried cardamom.

For optimal frying results, it's important to thoroughly dry the cleaned calamari with paper towels to eliminate any excess moisture. Use a large pan filled with olive oil to ensure the calamari is completely covered. Once the olive oil is well heated, add the calamari to the pan gradually, making sure they don’t stick together. To avoid any 'popping' in the pan, remove the bottom of the tail where water is usually trapped.

For perfectly cooked fried calamari, use high heat and a short cooking time. Fry for only 1.5 to 2 minutes without flipping. Overcooking can result in the calamari becoming hard and dry.

Before serving, place the fried calamari on paper towels to drain. Add salt for seasoning, but avoid adding lemon as it may cause them to lose their crispiness.

When frying, add the ingredients to the pan one at a time to maintain the high temperature of the oil and achieve a crispier result.

• Dill and fennel are a perfect match for fish, especially when used in lemon-based dishes
• Sage complements white sauces used with fish fillets such as sole.
• Tarragon and mint are excellent choices for red fish soup
• Vinegar is a popular ingredient in fish and seafood dishes. To infuse the vinegar with more flavor, add dried tarragon, a garlic clove with its peel, peppercorns and a bay leaf to the bottle

To eliminate the lingering odor of onions from your hands after preparing fish and seafood, you can use celery or parsley to effectively remove any remaining odor of crushed garlic.

To avoid unpleasant odors when storing fish in your refrigerator, place a paper coffee bag inside. This method effectively eliminates any unwanted smells.

To avoid getting splattered by hot oil while frying, ensure that you position the fish on the side opposite to you.

To prevent the oil from turning black while frying fish or seafood, remove any excess flour before breading.