Can You Fry Fish With Cornstarch? A Crispy Coating Revelation
Yes, you absolutely can fry fish with cornstarch. In fact, using cornstarch often results in a significantly crispier and lighter coating than using flour alone.
The Magic of Cornstarch in Frying
Cornstarch, derived from the endosperm of the corn kernel, offers unique properties that make it a fantastic option for frying fish. Understanding why it works so well requires a bit of insight into its composition and behavior under heat.
Benefits of Using Cornstarch for Frying Fish
Choosing cornstarch over or in combination with flour for frying fish presents several advantages:
- Superior Crispiness: Cornstarch creates a more delicate and crispier crust than flour, due to its high starch content and fine texture.
- Lighter Coating: Cornstarch forms a lighter and less dense coating, preventing the fish from feeling heavy or greasy.
- Reduced Gluten Formation: Cornstarch is naturally gluten-free. When used instead of or blended with flour, it reduces gluten development, which can make the coating tougher and chewier.
- Better Browning: Cornstarch helps to achieve a golden-brown, appealing color without burning as easily as some flours.
Step-by-Step Guide to Frying Fish with Cornstarch
Achieving perfectly fried fish with cornstarch involves a simple but crucial process:
- Prepare the Fish: Pat the fish fillets dry with paper towels. This helps the cornstarch adhere better.
- Seasoning: Season the fish liberally with salt, pepper, and any other desired spices (garlic powder, paprika, etc.).
- Cornstarch Coating: Dredge the fish in cornstarch, ensuring all surfaces are evenly coated. Shake off any excess. For an extra crispy result, you can double-dredge: cornstarch, egg wash (beaten egg with a little water), then back into cornstarch.
- Heat the Oil: Heat cooking oil (vegetable, canola, or peanut oil work well) in a skillet or deep fryer to around 350-375°F (175-190°C).
- Fry the Fish: Carefully place the fish fillets in the hot oil, ensuring not to overcrowd the pan. Overcrowding will lower the oil temperature, resulting in soggy fish.
- Cook to Perfection: Fry for 3-5 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145°F (63°C).
- Drain and Serve: Remove the fried fish and place it on a wire rack lined with paper towels to drain excess oil. Serve immediately and enjoy!
Common Mistakes to Avoid
Even with a simple process, some common mistakes can hinder your cornstarch-fried fish success:
- Not Drying the Fish: Excess moisture prevents the cornstarch from adhering properly, leading to a soggy coating.
- Overcrowding the Pan: Lowering the oil temperature significantly affects the crispness of the coating. Fry in batches.
- Using Oil That’s Too Hot or Too Cold: Oil that’s too hot will burn the coating before the fish is cooked through, while oil that’s too cold will result in greasy fish.
- Not Seasoning Properly: Seasoning is key to flavorful fried fish. Don’t be afraid to be generous with your spices.
- Letting the Fish Sit Too Long After Coating: Fry the fish immediately after coating to prevent the cornstarch from becoming soggy.
Cornstarch vs. Flour: A Comparison
| Feature | Cornstarch | Flour |
|---|---|---|
| Crispness | Superior | Good, but not as crispy |
| Coating Density | Lighter | Denser |
| Gluten | Gluten-free | Contains gluten (unless using gluten-free flour) |
| Browning | Excellent | Good |
| Overall Texture | Delicate and airy | Heavier and slightly chewy |
Frequently Asked Questions (FAQs) About Frying Fish with Cornstarch
Can I use cornstarch for all types of fish?
Yes, cornstarch works well with most types of fish, including white fish like cod, haddock, and tilapia, as well as fattier fish like salmon and trout. However, for very delicate fish, you might want to use a lighter touch or a combination of cornstarch and flour to provide more structure.
Is cornstarch healthier than flour for frying?
In terms of calorie count, cornstarch and flour are relatively similar. However, cornstarch is gluten-free, making it a better option for individuals with gluten sensitivities or celiac disease. The healthiness also depends on the type of oil used for frying and the overall frying method.
Can I mix cornstarch with flour for frying fish?
Absolutely! A mixture of cornstarch and flour (typically a 1:1 ratio) can provide a good balance between crispness and structure. The cornstarch contributes to the crispness, while the flour helps to bind the coating and provide more body.
What kind of oil is best for frying fish with cornstarch?
Oils with a high smoke point are ideal for frying. Vegetable oil, canola oil, peanut oil, and grapeseed oil are all good options. Avoid oils with a low smoke point, such as olive oil, as they can burn easily.
How do I prevent the cornstarch from falling off the fish?
Ensuring the fish is thoroughly dry before dredging is crucial. Also, make sure the fish is completely coated with cornstarch, and shake off any excess. Some cooks also use a milk or egg wash before dredging to help the cornstarch adhere better.
How can I tell if the fish is cooked through?
The internal temperature of the fish should reach 145°F (63°C). You can use a meat thermometer to check. Alternatively, the fish should be opaque and flake easily with a fork.
Can I reuse the oil after frying fish with cornstarch?
Yes, you can reuse the oil a few times if it hasn’t been overheated or heavily contaminated with food particles. Let the oil cool completely, then strain it through a fine-mesh sieve lined with cheesecloth. Store the filtered oil in an airtight container in a cool, dark place. Discard the oil if it becomes dark, thick, or smells rancid.
What spices go well with cornstarch-fried fish?
The spice possibilities are endless! Salt, pepper, garlic powder, onion powder, paprika, cayenne pepper, and Old Bay seasoning are all excellent choices. Experiment with different combinations to find your favorite flavor profile.
Can I bake fish coated in cornstarch instead of frying it?
While cornstarch is primarily used for frying, you can bake fish coated in it. However, the result will not be as crispy as fried fish. To improve crispness, brush the coated fish with oil before baking at a high temperature (around 400°F or 200°C).
How do I keep fried fish crispy after cooking?
The key to keeping fried fish crispy is to avoid trapping steam. Place the fried fish on a wire rack instead of paper towels to allow air to circulate. Avoid stacking the fish, as this will trap steam and make it soggy. Some people also place the fried fish in a warm oven (200°F or 95°C) to maintain crispness.
What is the best way to reheat cornstarch-fried fish?
Reheating in an oven or air fryer is the best way to restore some crispness. Preheat the oven or air fryer to 350°F (175°C) and reheat the fish for 10-15 minutes, or until heated through. Microwaving fried fish will almost always result in a soggy texture.
Does the type of cornstarch matter when frying fish?
Standard cornstarch readily available in most grocery stores is perfectly fine for frying fish. There is no need to seek out specialized types of cornstarch for this purpose. The technique and freshness of the ingredients are much more critical.