Crispy Outside, Tender Inside: Altoran’s Grilled Beltfish Secret
Altoran Reveals! The Secret to Grilling Beltfish Without Losing the Skin: Crispy Outside, Tender Inside
I prefer grilled fish over braised any day. However, it can be disappointing when the skin peels off during cooking. Altoran shares their secret method for grilling beltfish so the skin stays perfectly intact. Enjoy perfectly grilled fish with this foolproof technique.
Main Ingredients- 4 pieces of beltfish
Cooking Instructions
Step 1
Rinse the beltfish pieces thoroughly under running water. Make 2-3 shallow slits along the length of the beltfish fillets with a knife. This helps the seasoning penetrate evenly and ensures consistent cooking. In a bowl, mix vinegar and water in a 2:1 ratio to create vinegar water. Pour this mixture over both sides of the beltfish. The vinegar helps to reduce any fishy odor and firm up the flesh.
Step 2
After thoroughly coating the beltfish with the vinegar water, prepare the flour. Spread 2 tablespoons of flour on a wide plate or tray. Lightly dredge the beltfish, ensuring a thin, even coating of flour on all sides. It’s important to apply the flour coating gently. Once floured, lightly sprinkle the beltfish again with the vinegar water. This second application of vinegar water is a special Altoran secret that prevents the flour coating from peeling off during grilling.
Step 3
Heat a frying pan over medium heat and add a generous amount of cooking oil. Once the oil is shimmering, carefully place the prepared beltfish into the pan. Start by grilling over medium heat, turning occasionally, until both sides are golden brown and crispy. Cook for about 5-7 minutes per side. Be mindful of the heat; if it’s too high, the outside might burn before the inside is cooked. Once the beltfish is cooked through and the exterior is perfectly crisp, it’s ready to be served and enjoyed!
