Fish is a very popular delicacy of everyone, and there are many ways to make it, such as braised fish, steamed green, boiled soup, sweet and sour...
Today I will teach you how to fry fish?
Many times, everyone will encounter the phenomenon of breaking the skin and sticking to the pan when frying fish. Therefore, some people will pat flour or sprinkle salt on the fish when frying the fish, but this is not the best choice, and if you do this, it will lack the umami of the fish.
So today, I will introduce you to two tips, so that you can easily fry fish at home without breaking the skin and not sticking to the pan.
First, the selection of materials. If you want to make delicious fish, choosing fresh fish is the key, fresh fish has tight meat quality, bright color, and is not easy to break when frying. In addition, in order to make delicious fish, it is also important to clean the fish, and the black membrane and blood water in the fish belly must be thoroughly cleaned, because the black film and blood water are the source of fishy smell.
Let me first introduce a few tips on how to choose fresh fish!
1.Observe the overall appearance of the fish.
Fresh fish have an intact body with unbroken and shiny scales, and if the fish has scars on the body and the scales are falling off, then it may be not fresh.
2.Look at the eyes and gills of the fish. Fresh fish eyes are full, and the cornea is clear and clear; The gill filaments are clear and bright red.
3.Observe the texture of the fish. The fresh fish meat is firm and elastic, and the depression disappears immediately after finger pressing, and there is no peculiar smell.
4.Pick according to the type and size of the fish. Different kinds of fish, suitable for cooking different cuisines. For example, crucian carp is suitable for stewed soup, carp is suitable for braised soup, etc. At the same time, the size of the fish also determines its taste and safety, and fish that are too small or too large may not be suitable for consumption. For example, carp and Wuchang fish take 1 and a half catties, crucian carp 05 catties -1 catty, grass carp 4-5 catties is the best.
2. Fish frying skills.
1.Ginger slices are anti-sticky: Before frying fish, you can wipe the bottom of the pan with a slice of ginger before pouring in the appropriate amount of oil. When the oil is bubbling up, put in the cleaned fish. During the frying of the fish, the sliced ginger can be placed on top of the fish, which will not only prevent the fish from sticking to the pan, but also remove the fishy smell.
2.Hot pan cold oil: Before frying the fish, heat the pan, and then pour in an appropriate amount of cold oil, which can make the bottom of the pan heat up quickly, and when the oil is smoking, then put in the cleaned fish, which can ensure that the fish is not easy to stick to the pan.
3. Cool the hot pan.
I'm sure there are many people who don't know what a "hot pan with cold oil" is
Today I will talk to you about the species!
There are three main types.
1.Turn off the fire and reduce the oil temperature:
Pour oil into the pot, wait for the oil temperature to rise, the pot smokes, turn off the heat directly, about a second to dissipate the smoke, put in the ingredients, and then ** operation, at this time it is basically not sticky.
2.Heat the pan and put oil in the method:
Put the pot on the stove, heat it over medium heat until the pot is hot and slightly smoking, then pour in the oil to moisten the pan, at this time the oil is not hot and will not stick. But this is generally a stir-fried ordinary dish. This method is not suitable if the food is sticky.
3.Pour oil to moisten the pan and change the oil method:
Pour a little oil into the pan first, wait for the temperature to rise, change the oil to new cold oil, or if the oil is not out, and then add cold oil directly in the middle, this method is similar to the restaurant oil change and frying method.
These three are the operation steps of hot pan and cold oil, you can use them according to the situation, and you can cope with all kinds of ingredients non-stick pan.
Fourth, the method of frying fish:
1.Ingredients: Prepare a fresh fish, salt, ginger slices, cooking oil, cooking wine, salt, green onion segments.
2.Treatment: Remove the scales, internal organs and gills of the fish, then rinse with water, drain and set aside.
3.Fry the fish: Pour in an appropriate amount of cooking oil after the pan is hot, pour it out when the oil temperature rises, change the cool oil, and then put in the cleaned fish. In the process of frying the fish, you can fry both sides over medium heat until golden brown. Be careful not to turn the fish frequently to avoid breakage.
3.Seasoning: In the process of frying fish, you can add an appropriate amount of salt, cooking wine and other seasonings, be careful not to add too many seasonings, so as not to cover up the original flavor of the fish.
Remove from the pan and serve: When the fish is golden brown, remove it and serve it. You can sprinkle with an appropriate amount of chopped green onion or coriander as a garnish to add color and texture.
Follow the above steps to easily fry the fish that is tender and does not break the skin. Try it now!