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Table of Contents:
- Can you cook fish to 120?
- Why does fish curl up when frying?
- Can I deep fry fish without batter?
- Can I use self rising flour to fry fish?
Can you cook fish to 120?
Most fish are perfectly cooked when they reach an internal temperature of 120° - 145°F (~49° - 63°C). Know that it's okay to undercook most fish. ... Fish like tuna are often given a light sear on both sides before removing from the heat and serving.
Why does fish curl up when frying?
whatever method used will produce a 'curled' piece of fish with the skin on if the heat is too high. The skin cooks at a different rate than the flesh. Think of a bimetal thermal-switch. With the skin off the same thing happens when there's heat applied to one side and not the other.
Can I deep fry fish without batter?
Pan Fry to a Crisp The technique promises a desirable crunchiness without the need for any kind of batter or coating. Heat a little oil with a high smoke point, such as vegetable or canola oil, in a frying pan. ... Season the fish, then lie it gently, skin-side-down, into the hot pan.
Can I use self rising flour to fry fish?
Some folks marinate overnight which seems like a long time to have tender fish exposed to the acid in buttermilk. For breading, I use a combination of corn meal and self-rising flour. I recommend self-rising over all-purpose flour because the baking powder in self-rising helps achieve a crispy coating. Crispy is good.
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