How to Fry Aku: Secrets from Top Chefs Revealed!

Aku, also known as escolar, is a delicious and versatile fish that’s gaining popularity for its rich, buttery flavor. While it’s often enjoyed in sushi, its unique texture and flavor make it perfect for frying. This blog post will guide you through the process of how to fry aku to achieve crispy perfection.

Choosing the Right Aku

The first step to achieving delicious fried aku is selecting the right fish. Look for fresh, firm aku fillets with a silvery-white color. Avoid fillets that are mushy, discolored, or have a strong fishy odor. If you’re buying frozen aku, make sure it’s been properly frozen and thawed before cooking.

Preparing the Aku

Once you have your aku fillets, it’s time to prepare them for frying. Here’s a step-by-step guide:

1. Pat dry: Use paper towels to gently pat the aku fillets dry. This will ensure they crisp up nicely when fried.
2. Seasoning: Season the aku fillets with salt and pepper. You can also add other seasonings like paprika, garlic powder, or onion powder.
3. Dredge in flour: Lightly dredge the seasoned aku fillets in all-purpose flour. This will help create a crispy crust.

Choosing the Right Oil

The type of oil you use for frying will significantly impact the final taste and texture of your aku. Here’s a breakdown of popular frying oils:

• Vegetable oil: A neutral-tasting oil that’s widely available and affordable.
• Canola oil: Another neutral-tasting oil with a high smoke point, making it ideal for frying.
• Peanut oil: Offers a nutty flavor and a high smoke point, making it a good choice for frying.
• Olive oil: While delicious, olive oil has a low smoke point and a strong flavor that might overpower the aku. It’s best reserved for other cooking methods.

Frying the Aku

Now comes the fun part – actually frying the aku. Here’s how to do it:

1. Heat the oil: Heat your chosen oil in a large skillet over medium-high heat. The oil is ready when it shimmers or a drop of water sizzles immediately.
2. Fry the aku: Carefully place the aku fillets in the hot oil. Avoid overcrowding the skillet, as this will lower the oil temperature and prevent the aku from crisping up.
3. Cook until golden brown: Fry the aku for 2-3 minutes per side, or until golden brown and cooked through.
4. Remove and drain: Use a slotted spoon to carefully remove the fried aku from the skillet and place it on a wire rack over a paper towel-lined plate to drain excess oil.

Serving the Aku

Fried aku is delicious on its own, but you can also pair it with various sides. Here are a few ideas:

• Rice: A classic accompaniment for fried fish.
• Salad: A refreshing and healthy contrast to the rich aku.
• French fries: A satisfying and indulgent side.
• Slaw: A tangy and crunchy addition to your meal.

Tips for Frying Aku

Here are some helpful tips to elevate your fried aku game:

• Don’t overcook: Aku is a delicate fish that can easily become dry if overcooked. Be careful not to fry it for too long.
• Rest before serving: Allow the fried aku to rest for a few minutes before serving. This will help the fish retain its moisture and flavor.
• Serve immediately: Fried aku is best enjoyed fresh. Serve it immediately after frying for the best results.

Beyond the Fry Pan: Other Aku Dishes

While frying is a popular way to cook aku, it’s also versatile enough for other cooking methods. Explore these options:

• Grilled aku: Enjoy the smoky flavor of grilled aku.
• Baked aku: A healthier option that still delivers delicious results.
• Aku ceviche: A refreshing and tangy dish that highlights the delicate flavor of aku.

Final Thoughts: Embracing the Deliciousness

Frying aku is a simple yet rewarding culinary adventure. By following these tips and techniques, you can achieve crispy perfection and savor the unique flavor of this delicious fish. So, go ahead and explore the world of aku, and enjoy the deliciousness!

Quick Answers to Your FAQs

Q: What does aku taste like?
A: Aku has a rich, buttery flavor that’s often described as similar to tuna or mackerel.

Q: Is aku safe to eat?
A: Aku is generally safe to eat in moderation. However, it contains a high level of wax esters, which can cause digestive upset if consumed in large quantities.

Q: How do I know if aku is cooked through?
A: Aku is cooked through when it’s opaque and flakes easily with a fork. The internal temperature should reach 145°F.

Q: Can I freeze fried aku?
A: It’s not recommended to freeze fried aku, as it can become soggy when thawed.