To fry crispy and delicious fish, you can do it by following these steps:
Material:
Fish: Appropriate amount (fillets or chunks).
Flour: to taste.
Eggs: to taste.
Bread crumbs or breadcrumbs: to taste.
Salt: to taste. Ground black pepper: to taste.
Oil: to taste (for frying fish).
Steps:
1. Prepare the fish: wash the fish, remove the scales and internal organs, and absorb the water with paper towels or kitchen paper. The fish can be cut into sizes suitable for frying or left intact.
2. Marinate the fish: In a container, add an appropriate amount of salt and black pepper and sprinkle the fish evenly. Gently massage the fish and let the seasoning penetrate evenly into the fish. The marinating time can be adjusted according to personal taste, and it is generally recommended to marinate for 20-30 minutes.
3. Prepare three containers: one for flour, one for beaten eggs, and one for breadcrumbs or breadcrumbs.
4. Fried fish: Dip the marinated fish in flour in turn, then dip it in egg liquid, and finally coat it with breadcrumbs or breadcrumbs. Make sure the fish is evenly coated with flour, eggs, and breadcrumbs.
5. Fry fish in hot oil: Add an appropriate amount of oil to the fryer or fish frying pan and cook to medium-high heat. Fry the breaded fish in hot oil until golden brown and crispy on each side. Depending on the size and thickness of the fish, the time to fry the fish is generally 3-5 minutes.
6. Drain and enjoy: Drain the fried fish with an oil drain basket or kitchen paper towel to drain the excess oil. The fried fish can then be cut into pieces or served whole fish on a plate with sauces or dips.
Tips: 1. When frying fish, you should master the oil temperature, too high oil temperature will cause the fish to be crispy on the outside and raw on the inside, and too low oil temperature will cause the fish to be not crispy on the outside. Generally, it is more appropriate to control the oil temperature between 160-180 degrees Celsius.
2. In the process of coating flour, egg liquid and breadcrumbs, you can gently pat the fish meat to let the excess flour and bread crumbs fall off, so as not to lose the crumbs during frying.
3. When frying fish, you should control the oil temperature, and you can use chopsticks or thermometer to test the oil temperature. When the chopsticks are inserted into the oil, small bubbles appear, indicating that the oil temperature has reached 160-180 degrees Celsius, and the fish can be fried.
4. Avoid excessive turning and stirring when frying fish, so as to avoid the fish breaking or the flour falling off. Once one side is fried until golden brown and crispy, flip the other side and continue to fry.
5. The fried fish can be fished out of the fryer, placed on the drain basket to drain the oil, or use a kitchen paper towel to blot off the excess oil. This will keep the fish crispy and reduce the greasy feeling.
6. Fried fish can be eaten with various sauces or dipping sauces, such as lemon juice, sweet and sour sauce, garlic sauce, etc. You can choose your favorite condiment according to your personal taste.
Hopefully, the above tips will help you, and I wish you a delicious and crispy fish!
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