Crispy Outside, Tender Inside! Perfect Pan-Fried Cutlassfish Recipe
Restaurant-Quality Taste at Home! The Secret to Perfectly Fried Cutlassfish Without Any Fishy Smell
Cutlassfish is a delicacy with incredible flavor but often comes with a hefty price tag, making it a treat rather than a regular meal! While it’s delicious, many are hesitant due to concerns about fishy odors or the frustration of the delicate flesh breaking apart during cooking, leaving very little to enjoy. Today, we’re sharing a foolproof method for preparing cutlassfish, from proper cleaning techniques to achieving that perfect crispy exterior and moist interior, ensuring a delightful fried cutlassfish with absolutely no fishy taste!
Main Ingredients- Fresh Cutlassfish (cut into pieces)
- Coarse Sea Salt (King Salt)
- Cooking Oil (e.g., Canola Oil, Grapeseed Oil)
Cooking Instructions
Step 1
First, we’ll gently scrape off the shiny, silvery scales from the cutlassfish. Removing these scales is said to aid digestion and results in a much cleaner eating experience. Be careful not to scrub too hard, as this can peel away the delicate flesh. Use the back of a knife or a spoon to gently scrape them off. This step also helps to remove any fishy odor.
Step 2
Generously sprinkle coarse sea salt (King Salt) on both sides of the prepared cutlassfish. The salt helps to draw out moisture from the fish’s surface, which contributes to a crispier skin, and it effectively neutralizes any unpleasant odors. Let it sit for about 10 minutes to allow the salt to work its magic.
Step 3
Heat a generous amount of cooking oil in a frying pan over medium heat. Once the oil is shimmering and hot, carefully place the salted cutlassfish into the pan. To prevent oil splatter, it’s a good idea to cover the frying pan with kitchen paper towels or parchment paper while cooking.
Step 4
Think of this process less as ‘frying’ and more as ‘deep-frying’ the fish. Don’t be shy with the oil! Plenty of oil will ensure the cutlassfish skin becomes wonderfully golden and crispy, while keeping the flesh inside moist and tender. Maintain a medium heat throughout the cooking process to prevent burning.
Step 5
Keep an eye on the heat to prevent burning and flip the cutlassfish once one side is golden brown. The key to perfectly fried cutlassfish is to avoid flipping it too often. Flipping it only once or twice is crucial to prevent the delicate flesh from breaking apart, allowing it to cook through beautifully and maintain its shape. Aim to cook each side for about 3-5 minutes.
Step 6
While cutlassfish might not have as much flesh as mackerel, its clean, delicate flavor is truly exceptional! This pan-fried cutlassfish, with its golden-crispy exterior and tender, flaky interior, is perfect as a side dish with rice or as an appetizer. Enjoy this delightful dish with a steaming bowl of rice!
