Add this and then fry the fish, making sure the fish is always crispy, not tasty, more delicious than the outside

Stick the ginger to the bottom of the pan

Before frying fish, use a piece of ginger close to the pan. This is one of the best ways to prevent frying when frying fish, even if it works with other foods. After the pan is finished with ginger, pour the oil into, you just need to drop the fish into the frying is done.

In addition, it should be noted when frying fish, need to watch the temperature of the cooking oil. Whether you use a nonstick pan or regular pan, keep the oil temperature hot enough for the fish to cook. If the cooking oil is still not hot enough or just poured oil into the fish right away, the fish will not only stick pan with regular pan but also quickly break, not brittle yellow.

To check whether the oil is good or not, you can dip the tip of the chopstick into the cooking oil, see the oil boils and bubbles appear on the tip.

Apply the egg white to the fish

Before frying the fish, applying egg white on the surface of the fish will make the fish taste good, not close to the pan, the skin is brittle again.

Dab some fish powder

If you don't apply the whites to your fish, you can dab some flour in it. First, preliminarily processing and cleaning fish such as scales, removing gills, scrapeing the black membrane in the belly of the fish . This is an important step to reduce the fishy smell too. Put the washed fish into a bowl, add some wine to taste with salt and ginger, leave for 10 minutes. This helps fish taste stronger after frying but also reduces moisture on the surface of the skin, when frying the fish will help avoid sticking the pan.

After that, let the fish drain a little and then roll the fish into a starch plate so that the starch sticks evenly to all sides of the fish. Add appropriate amount of cooking oil to the pan, heat the cooking oil (about 70 degrees Celsius), sprinkle some starch on the pan, shake the pan from left to right several times to mix the starch in the oil, then add the fish. pot, fry two sides evenly. This way, the fried fish ensures crispy, non-stick pan.

To prevent the fish from sloughing

This is the principle that should be followed first when frying fish. If the fish is sloughed, it will look unsightly and the fish meat will be broken, affecting the appetite of the dish. Therefore, to keep the fried fish intact and toned, you need to remember: In the process of frying, do not turn over the fish too many times, the texture of meat will be broken. Turn the heat to low, allowing the fish to ripen from the inside out, allowing steam to escape from the meat to help firm the fish.

In addition, before starting to fry the oil, fry the pan very hot and then use a thin slice of ginger to apply evenly on the pan. Finally you add the oil and wait for the oil to boil before you start to fry the fish. Without ginger, just boil the pan with some wine or glutinous rice.

Fry the fish without oil splashes

Oil splashes are extremely dangerous, which can affect your skin and even your eyes during frying. There are many reasons to fry fish when you fry it, but to limit that, you just need to remember, wash and let the fish drain completely and then fry because the water will react causing the oil to boil and splash out. Before frying, boil the oil very well and add a pinch of salt or a few drops of lemon. Salt will help limit the oil spatter and smoke of the fish pan. And lemons also help fish not to be splashed with oil and suck up scorched scum during the frying process.

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