Rethinking Christmas traditions: A healthier fried fish feast
Fried fish with a golden coating is a staple on many Christmas Eve tables. Carp or cod, encased in a crispy layer, graces festive platters. But do we consider how this indulgence affects our health? The method of frying and the choice of ingredients are crucial for taste and how we feel after the holiday feast. So why can the traditional method be problematic?
Christmas is a time rich with culinary traditions that have often remained unchanged for generations. One of the most frequently appearing dishes on the Christmas Eve table is fried fish in a coating. Though its crispy skin and tender interior are pleasing to the palate, the preparation method often leaves much to be desired. We should ponder whether the classic frying method is optimal and consider how we might make this dish healthier without losing its distinctive charm.
Christmas is a time rich with culinary traditions that have often remained unchanged for generations. One of the most frequently appearing dishes on the Christmas Eve table is fried fish in a coating. Though its crispy skin and tender interior are pleasing to the palate, the preparation method often leaves much to be desired. We should ponder whether the classic frying method is optimal and consider how we might make this dish healthier without losing its distinctive charm.
Why can fried fish in a coating be hard to digest?
The problem begins during the frying stage. Traditional coating involves flour, egg, and breadcrumbs, which, when fried, absorb fat like a sponge. If we also fry fish in oil with a low smoke point, we risk producing a hard-to-digest dish and harmful substances. These can lead to a sense of heaviness after the meal and, in extreme cases, could even be toxic to the body.
An alternative to the classic coating
If you want to enjoy the flavour of fish while avoiding digestive issues, opt for lighter preparation methods. Baking, steaming, or grilling helps preserve the fish's natural flavour and delicate texture without overburdening the stomach. You might also try healthier substitutes for the traditional coating, such as oatmeal, ground nuts, or bran.
What should you fry the fish in?
The choice of fat is equally important. Refined rapeseed or coconut oil, which has high smoke points, works best. Frying in such oils minimises the risk of creating harmful substances. Drain the fish on a paper towel after frying – a simple way to remove excess fat.
Baked fish – a healthier alternative
If you prefer a lighter version of the holiday fish, try baking it. Rub the fillets with your favourite spices, drizzle with lemon juice and olive oil, and then bake in the oven. Fish prepared this way will be delicious and much easier to digest.
