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He avoids oil for light, crispy fried fish
To prepare a crispy and light fried fish, corn starch should be used instead of wheat flour to create a thin, crispy coating that keeps the interior tender. Before frying, the fish must be thoroughly dried and salt added just before coating with a light layer of starch, ensuring not to leave it exposed for too long. It is also essential to heat the oil well to prevent excessive absorption of oil. The fish should be fried in batches with space between the pieces to maintain the oil temperature, ensuring a light, golden, crispy crust.
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