Drop the ice cubes into the pan and fry them with fish: crispy fish skin, fragrant meat, just look at it

Using ice trays to make fish skin more brittle

You want to have a crispy fried fish on the outside, the soft inside meat is extremely easy to take advantage of when it comes to cold ice. Just before you bring the fish to fry, put a cold ice tray on the skin about 2-3 minutes (not need too much just enough to cool the fish skin). Then bring the fish to fry as usual, you will have fried fish pieces that are yellow, crispy outside but the meat inside is still not dry

Light operation

Fish are very fragile under high temperature. Beef and pork must be stewed for a long time but with the fish you only need to cook, the fish can be broken. Therefore, manipulating fish must be skillful and much softer.

New fat for fish

You have to wait for the fat to get old before you release the fish. This "heat shock" will create a tough, tough crust, the new fish does not break easily when flipping or grabbing. If the new fat is hot, you have to put the fish into the fry, then the fish fat glue will jump into the pan, making it harder to fry the fish, not to mention that the fish is soaked by the fat for longer time.

Flip fish

With a stick pan, when you flip the fish, use a chopstick to lift the edge of the fish piece to see if the piece of fish has a crunch. If not, use a flip shovel to manipulate. When frying fish, we let the fish face to contact with the pan, it must be gold or at least have finished creating the protection layer then we have to turn over, then the fish will stick to the pan more and the texture is also better, reduce broken. The more sticky pan, the more we have to wait until the goldfish must turn over.

The secret of sprinkling wheat flour

Many fish fry suffer from fat burning on their bodies, causing burns, even health risks. Because the surface of fish pieces and especially fish skin has water, so when the fish meets hot oil it is often shot, exploded. To treat this "symptom," you can sprinkle more flour into a frying pan.

Or the chef can dip fish into flour but remember to clean it before frying it to not affect the taste much. Make sure the flour sticks to the outside of the skin just like a thin "dust" layer. This layer of flour has just made a fish sticking pan, creating a layer to help fish keep the water to make the fish meat sweeter, the fish is also brittle and longer. Note that dipping right before frying, if dipped too soon, the water from the fish will seep out, making the powder lumpy.

Deep-frying

Another secret is to fry with an oil-filled pot. You can set the temperature to 180 degrees and release the fish. Fish will quickly ripen, crunchy, not stick to the pan. But only for each fish in the pot, should not leave a lot of children to make the pot quickly cool down, the effect is no longer ideal.

Fish

High temperature causes fish volume to expand, the outer layer of skin expand, so it is easy to break and lose aesthetics. You should slurp the fish into straight lines into straight lines about 3 cm away, then drain the water to bring it to frying.