HOW TO FRY FISH BALLS WITHOUT SHRINKING – SIMPLE TIPS FOR PERFECT RESULTS

Fish balls often shrink, wrinkle, or dry out when fried incorrectly. So how do you keep them round, juicy, and golden on the outside? Let’s explore some smart tips with Việt Sin!

1. Do Not Fry Frozen Fish Balls Directly

Frying straight from the freezer causes the fish balls to shrink due to sudden temperature shock.
Correct method: Let them thaw naturally at room temperature for about 15–20 minutes before frying. This helps retain their shape and texture.

2. Use Medium Heat and Deep Fry

High heat can cause the fish balls to burst or shrink quickly.
Correct method:

• Heat oil to a moderate temperature (160–170°C / 320–340°F)

• Deep fry to ensure even cooking and maintain round shape

• Avoid constant stirring which may break the surface

3. Don’t Over-Fry

Frying too long will make the inside dry and rubbery.
Ideal frying time:

• 4–5 minutes for thawed fish balls

• Remove them as soon as the surface turns golden brown

4. Drain Oil Properly After Frying

If not drained well, the fish balls will absorb excess oil and lose crispness.
How to do it:

• Place fried fish balls on a strainer lined with paper towels

• Do not cover immediately to avoid moisture build-up

5. Optional Tip for Extra Crispiness:

• Lightly coat fish balls with dry flour or starch before frying

• Use fresh, clean oil (avoid reused oil with burnt residue)

SUMMARY:

To keep your fried fish balls round, juicy, and non-shrinking:

• Thaw properly before cooking

• Fry with enough oil at medium heat

• Don’t overcook

• Let them drain the right way

CRISPY OUTSIDE – JUICY INSIDE – PERFECT EVERY TIME