How to fry fish without the lingering kitchen odour
Everyone knows this problem. Fish is delicious, but frying it inevitably releases an unpleasant odour that's tough to eliminate from the kitchen. Fortunately, there are ways to prevent this.
Sometimes, I joke that you don't need to check the calendar to know it's Friday, because you can clearly smell it in the hallway. Everyone is frying fish and facing the same issue: the unpleasant odour that fills the kitchen. I can't stand this smell, and sometimes I'd rather bake the fish in the oven than fry it. However, there's no denying that fried fish is delicious, and luckily there are methods to combat its lingering aroma.
How to deal with the unpleasant odour?
First, it's important to mention the source of this distinct odour. It comes from the slime, proteins, and fat that burn during the frying process. The fresher the fish, the less intense the smell will be. Fish stored for several days will have a stronger odour.
One well-known trick to tackle this problem is soaking the fish in milk before frying. This requires some time because lean fish need at least a few hours of soaking, while fatty ones need to be soaked for up to 12 hours. This process also has the added benefit of making the meat tender and flaky.
Other ways to tackle the unpleasant odour of fried fish
If you don't have enough time to soak the fish in milk, don't worry, because lemon can help neutralize unpleasant odours. Drizzle the fish with a few drops of lemon juice. It will neutralize the alkaline amines, hydrocarbon derivatives that give fish an unpleasant smell. During frying, also place 2-3 slices of lemon on the pan, as they will additionally absorb odours. Don't forget to add a generous amount of herbs to the oil. Thyme, dill, parsley, and garlic will give the fish a unique flavour and aroma. The most important thing is not to burn the oil, so it's worth frying the fish on low heat, especially when it's breaded.
