Fried fish is a delicacy of Spanish cuisine. The one that is well made is juicy on the inside and with a light and crispy batter on the outside. And you don't have to go to Andalusia to enjoy it because we can do it at home without problems. To make it crispy on the outside and juicy on the inside, Arguiñano assures that you should not use anything other than wheat flour or better yet, wheat semolina. “Fried fish does not contain breadcrumbs or eggs, the trick is to add 50 grams of wheat semolina.”
Semolina is finer and lighter than wheat flour, and that allows the result to be crispier and lighter, he explained in his cooking program. “People usually use egg or breadcrumbs out of habit, but if you want a crispy fish without excess oil, semolina is ideal. It adheres better, browns faster and doesn't weigh it down.”
The trick has an explanation and it is that wheat semolina, also known as semolina, has a more grainy texture than flour, but without being as thick as breadcrumbs. It is obtained by grinding wheat grains and is less refined, so it does not develop as much starch and the fish is crispier and less oily. Of course, we will have to follow some more instructions if we want the fish to be perfect.
The chef recommends that the first thing we do is dry the fish using absorbent paper. In this way we will be able to remove excess moisture and the flour will stick better and the frying will be crispier. As for quantity, 50 grams of semolina will be enough for half a kilo of fish. Once floured, shake off the excess to avoid sticking and achieve a uniform batter.
It is also important, as the chef assures, that the oil has the right temperature, but don't worry, you don't need a kitchen thermometer for this, but rather follow Karlos Arguiñano's garlic trick. You just have to add two whole cloves of garlic to the oil and when they start to sizzle, the oil is hot and ready to add the fish. To avoid lowering the temperature of the oil, it is best to fry in small batches.
And so that it does not lose its crunchiness, the experts at Directo al Paladar give us the definitive trick: “after frying, it is advisable to drain the fish on a rack or a large strainer. Leaving fried foods on absorbent paper can cause part of the oil to be reabsorbed, softening the frying. By using a rack, the batter remains crispy and light.” The result is a perfect fried fish with less fat, which we can accompany with a salad, some roasted vegetables or mayonnaise. A delicious snack to enjoy with the family.
