How To Cook The Best Fried Pompano
The Best Fried Pompano - Before cooking any fish, make sure that it is cleaned. This means that the gills, innards, and scales are removed. It is also important to rub the fish with salt. One technique that I do to let the fish absorb the salt is to create incisions on both sides of the fish. This will let the granules penetrate the meat and absorb it.
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| The Best Fried Pompano |
I understand that there are people who are afraid to fry fish and other meat in general because of splattering oil. While it is normal for oil to splatter when frying, this can be avoided by not letting the water (or the liquid from the meat to be fried) from touching the hot oil directly. Dredging the fish in all-purpose flour before frying is the simple solution. The flour absorbs the liquid outside of the fish which lessens or eliminates the splattering action.
I like it when the fish is sort of crisp in the outside while soft in the inside. This can be achieved by frying in high heat. I enjoy eating Fried pompano with rice and a vegetable side dish.
I like it when the fish is sort of crisp in the outside while soft in the inside. This can be achieved by frying in high heat. I enjoy eating Fried pompano with rice and a vegetable side dish.
The Best Fried Pompano Ingredients
- 1 (2 lbs.) pompano fish, cleaned and innards and gills removed
- 1 tablespoon sea salt
- 1 1/2 cups cooking oil
- 1/2 cup all-purpose flour
- 1/4 teaspoon ground black pepper
- 1 piece lemon, wedged
Pompano is a type of marine fish; it has tasty white meat. This fried pompano recipe is a simple and easy to follow recipe that anyone can do especially those who fear splattering oil when frying.
The Best Fried Pompano Steps And Methods For Cooking.
- Make diagonal incisions on both sides of the fish using a sharp knife. This will open the fish to absorb the seasonings.
- Rub the salt all over the fish and then sprinkle both sides with ground black pepper. Let it stay for 10 to 15 minutes.
- Heat the cooking oil in a pan.
- Spread the flour in a plate and then dredge both sides of the fish. This helps avoid the oil to splatter because the flour will absorb the liquid.
- When the oil becomes hot, fry one side of the fish in medium to high heat for about 8 to minutes or until the color turns golden brown and the texture becomes crisp.
- Flip the fish gently to cook the other side. Fry it for about 7 to 8 minutes.
- Remove the place from the pan while letting excess oil drip. Place it in a plate lined with paper towels so that the oil will be absorbed.
- Serve with lemon wedges along with your favorite vegetable dish as a side.
The Best Fried Pompano Additional Trivia
Pompanos are marine fishes in the Trachinotus genus of the Carangidae family (better known as "jacks"). Pompano may also refer to various other, similarly shaped members of Carangidae, or the order Perciformes. Their appearance is deep-bodied and mackerel-like, typically silver and toothless with a forked tail and narrow base. Of the 20 described species, most are valued as food. Some species are considered prize delicacies and game fish. A similar species is known as the permit, T. falcatus: two United States Navy submarines are named after it.
The Florida pompano, T. carolinus, reaches about 45 cm (18 in) and 1.5 kg (3.3 lb), while the permit reaches about 90 cm (35 in) and more than 14 kg (31 lb). Source: Pompano
The Florida pompano, T. carolinus, reaches about 45 cm (18 in) and 1.5 kg (3.3 lb), while the permit reaches about 90 cm (35 in) and more than 14 kg (31 lb). Source: Pompano
Fried
Frying is the cooking of food in oil or another fat. Chemically, oils and fats are the same, differing only in melting point, and the distinction is only made when needed. Foods can be fried in a variety of fats, including lard, vegetable oil, rapeseed oil and olive oil. In commerce, many fats are called oils by custom, e.g. palm oil and coconut oil, which are solid at room temperature. A variety of foods may be fried, including the potato chip, bread, eggs and foods made from eggs, such as omelettes or pancakes.
Frying History
Frying is believed to have first appeared in the Ancient Egyptian kitchen, during the Old Kingdom, around 2500 BC.
Frying Details
Fats can reach much higher temperatures than water at normal atmospheric pressure. Through frying, one can sear or even carbonize the surface of foods while caramelizing sugars. The food is cooked much more quickly and has a characteristic crispness and texture. Depending on the food, the fat will penetrate it to varying degrees, contributing richness, lubricity, and its own flavor, as well as calories.
Frying techniques vary in the amount of fat required, the cooking time, the type of cooking vessel required, and the manipulation of the food. Sautéing, stir frying, pan frying, shallow frying, and deep frying are all standard frying techniques.
Pan frying, sautéing and stir-frying involve cooking foods in a thin layer of fat on a hot surface, such as a frying pan, griddle, wok, or sauteuse. Stir frying involves frying quickly at very high temperatures, requiring that the food be stirred continuously to prevent it from adhering to the cooking surface and burning.
Shallow frying is a type of pan frying using only enough fat to immerse approximately one-third to one-half of each piece of food; fat used in this technique is typically only used once. Deep-frying, on the other hand, involves totally immersing the food in hot oil, which is normally topped up and used several times before being disposed. Deep-frying is typically a much more involved process, and may require specialized oils for optimal results.
Deep frying is now the basis of a very large and expanding worldwide industry. Fried products have consumer appeal in all age groups and in virtually all cultures, and the process is quick, can easily be made continuous for mass production, and the food emerges sterile and dry, with a relatively long shelf life. The end products can then be easily packaged for storage and distribution. Examples are potato chips, french fries, nuts, doughnuts, instant noodles, Source: Fried
Fats can reach much higher temperatures than water at normal atmospheric pressure. Through frying, one can sear or even carbonize the surface of foods while caramelizing sugars. The food is cooked much more quickly and has a characteristic crispness and texture. Depending on the food, the fat will penetrate it to varying degrees, contributing richness, lubricity, and its own flavor, as well as calories.
Frying techniques vary in the amount of fat required, the cooking time, the type of cooking vessel required, and the manipulation of the food. Sautéing, stir frying, pan frying, shallow frying, and deep frying are all standard frying techniques.
Pan frying, sautéing and stir-frying involve cooking foods in a thin layer of fat on a hot surface, such as a frying pan, griddle, wok, or sauteuse. Stir frying involves frying quickly at very high temperatures, requiring that the food be stirred continuously to prevent it from adhering to the cooking surface and burning.
Shallow frying is a type of pan frying using only enough fat to immerse approximately one-third to one-half of each piece of food; fat used in this technique is typically only used once. Deep-frying, on the other hand, involves totally immersing the food in hot oil, which is normally topped up and used several times before being disposed. Deep-frying is typically a much more involved process, and may require specialized oils for optimal results.
Deep frying is now the basis of a very large and expanding worldwide industry. Fried products have consumer appeal in all age groups and in virtually all cultures, and the process is quick, can easily be made continuous for mass production, and the food emerges sterile and dry, with a relatively long shelf life. The end products can then be easily packaged for storage and distribution. Examples are potato chips, french fries, nuts, doughnuts, instant noodles, Source: Fried
Source Recipe: Here