La temperatura ideal para freír pescado, según el chef Johnnie Gale
Según el chef Johnnie Gale, de Guidry's Catfish, la clave para freír pescado es una temperatura que cocine el interior sin que el exterior se queme.
As with any other fried food, temperature is key. It needs to be high enough so the batter doesn't get soggy, but not so high that the outside burns before the inside is cooked. "The ideal temperature for frying catfish is 175°C (350°F)," explains Gale. "This ensures a crispy crust without burning the outside, while still cooking the fish properly."
Most deep-frying techniques recommend temperatures between 160 and 190 °C (325 and 375 °F), so 175 °C (350 °F) falls right in the middle. This temperature allows excess juices to evaporate from both the batter and the meat, without the edges drying out prematurely and burning.
There are no significant differences between fish species when it comes to frying them. The key factor is the thickness of each piece: it's best to cook similar-sized pieces together, so that when one is ready, the others will be too.
Frying is, technically, a dry cooking method. The moisture from the meat turns to steam, escapes through the batter, and is replaced by oil, which infuses the batter with its flavor. That's why the first step is choosing the right oil.
For catfish, Gale believes canola oil is usually the best because of its high smoke point, neutral flavor, and affordable price. He prefers peanut oil, which adds a lot of flavor but costs more, and soybean, canola, or safflower oils are excellent alternatives. Extra virgin olive oil, on the other hand, tends to burn at 175 degrees Celsius and is expensive, so it's best to avoid it for frying fish.
Once in the oil, the fish lowers the temperature of the pan considerably. To compensate, it's best to heat the oil to 190 degrees Celsius before frying the first batch. If you don't have an oil thermometer, you can check if it's ready using the wooden spoon method.
