Used to skip air frying fish thinking it'd fall apart

A light dusting of flour first keeps it whole and crispy.

2 comments

2 Comments

Last week I tried pan-searing some trout without enough oil in the skillet. The skin fused to the metal like super glue, and I ended up with a beautiful crust stuck to the pan and flaky fish everywhere else. Had to scrap the whole meal for peanut butter sandwiches. That disaster finally convinced me to just follow the simple tricks, like your flour tip. Maybe I'll brave the air fryer with it next.

benflores3d ago

My cousin had a similar mess last month trying to fry catfish in a dry cast iron pan. He didn't listen when I told him about the flour trick. @martin.tyler, your story about the trout skin glued to the skillet is exactly what his kitchen looked like. He swore off fish for a while, but I finally got him to try it with just a little coating in the air fryer. It worked perfectly, and now he won't shut up about it. That light dusting makes all the difference.