Yes, egg whites make fried fish crispy. They help create a light and fluffy batter that coats the fish fillet. First, beat the egg whites until they form stiff peaks. Then, gently fold them into the batter. Dip the fish in this mixture and fry at 375°F. This cooking method ensures a crunchy, delicious crust with crispy bits.
Next, treat your fish fillets gently. Coat them in a light dusting of flour. The flour helps the egg whites adhere better. Dip the floured fish into the whipped egg whites until well-covered. Then, place the fish immediately into hot oil. The rapid cooking will seal the batter, creating a crispy layer.
Using egg whites instead of whole eggs serves a purpose. Whole eggs may weigh down the batter, making it less crunchy. Instead, egg whites create a delicate and crisp finish.
As we explore the next part, consider how the choice of oil impacts the frying process. The right oil can enhance flavor and texture, contributing to a truly exceptional fried fish experience.
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