Denpasar –
Frying tuna is often a ‘scary’ moment for some people. Because the oil is exploding. This should not be taken lightly because hot oil is dangerous for the face and skin.
So, how do you solve the problem of oil exploding when frying tuna?
Based on information from the journal Food Science and Technology, tuna (Euthynnus affinis) is a fish that has quite complete nutritional content. The protein value reaches 26%, the fat content is low at 2%, contains omega-3 fatty acids, and a high content of important mineral salts.
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To still be able to enjoy tuna without having to worry about hot oil exploding, here are some tips you can try!
1. Sprinkle a spoonful of flour
This method is a general method that is usually applied. However, there are still many who don’t know about it. To prevent oil from exploding when frying tuna, you can sprinkle a spoonful of wheat flour in the oil before frying the fish. Wheat flour can absorb the water in the tuna so that it can overcome oil explosions.
2. Add lime
Apart from wheat flour, you can also use lime juice. The method is to simply use one tablespoon of lime juice, then add it to the oil or, even easier, you can coat the fish with lime before frying.
3. Add salt
Salt is a flavoring that can overcome oil explosions when frying fish. Sprinkle a little salt in the oil before frying the fish, remember to add just a little because tuna tends to be already salty so it doesn’t get too salty later.
4. Add the ginger slices
This ingredient can also be a solution, just add thin slices of ginger to hot oil before frying the fish.
5. Make sure the pan is clean and dry
Before the process of frying the fish, make sure the pan is clean and dry, when the pan is clean and dry it will make the frying process easier and the fish will not stick to the pan. One of the factors that makes oil explode is when the pan is still wet or not yet dry, but cooking oil has been poured in.
6. Fry when the oil is hot
This method is often forgotten, make sure the oil is really hot before frying the fish. The hot oil will cook the fish quickly and avoid the risk of the oil sticking or exploding. Apart from the oil having to be hot, also use a large amount of oil or soak all parts of the fish’s body.
This article was written by Ni Komang Nartini, an Independent Campus Certified Internship participant at detikcom.
(hsa/hsa)
