- Double Dipping:
- After the first dredging in the seasoned flour, dip the fish fillets back into the buttermilk and then into the flour mixture again. This double coating creates an extra crispy layer.
- Chill the Coated Fish:
- Place the coated fish on a baking sheet and let it chill in the refrigerator for 15-30 minutes before frying. This helps the coating adhere better and enhances crispiness.
- Cornstarch Addition:
- Consider adding a few tablespoons of cornstarch to the flour mixture. Cornstarch contributes to a lighter and crispier texture.
- Fry at the Right Temperature:
- Make sure your oil is at the right temperature (around 350-375°F or 175-190°C). If the oil is too hot, the coating may brown too quickly without fully crisping.
- Use a Deep Fryer or Cast Iron Pan:
- Using a deep fryer or a cast iron pan with enough oil for the fish to be fully submerged promotes even cooking and crispiness.
- Don’t Overcrowd the Pan:
- Fry the fish in batches to prevent overcrowding, allowing each piece to cook evenly and crisp up nicely.
- Drain on a Rack:
- Place a wire rack over a baking sheet. After frying, transfer the fish to the rack instead of paper towels. This helps excess oil to drain and preserves crispiness.
- Serve Immediately:
- For the crispiest results, serve the fried fish immediately after cooking. The longer it sits, the more the crispiness may diminish.
Adjust these tips based on your preferences, and you’ll have deliciously extra crispy fried fish. Enjoy your meal!
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