Hello everyone, I am Muzi Recommendation Officer and, a little expert who loves cooking. Here, I will share with you the basic cooking skills, so that you can easily master various cooking methods such as boiling, stewing, roasting, frying, steaming, etc., and become a master chef in the kitchen!
Pan-fried fish is a delicious home-cooked dish, but it is also a dish that requires skill. When frying fish, if you don't master the heat or skills well, it is easy to fry or fry too old, which will affect the taste. Here are some tips for frying fish, so that you can easily fry delicious fish.
First of all, the selection of materials is the key. It is best to use fresh fish for pan-frying, because the meat of fresh fish is more delicate and it is not easy to fall apart when fried. In addition, depending on the fish species, the frying time and heat are also different, so it is necessary to adjust according to the actual situation.
Secondly, the preparation should be done well. Before frying fish, the fish should be cleaned, especially the black membrane and fish blood in the fish belly should be removed, otherwise the taste will be affected. At the same time, the fish should be dried to prevent oil splashing during frying. If the fish is larger, you can make a few cuts on the fish, which will make it easier to cook.
Third, heat is key. Use medium-low heat when frying the fish, as high heat will make the fish paste, while low heat will ensure that the fish is cooked and does not fall apart. If the fish is large, you can fry both sides over high heat until set, and then slowly fry over low heat until cooked through.
Fourth, the oil temperature should be moderate. The oil temperature of the fried fish is very important, too high or too low the oil temperature will affect the frying effect. If the oil temperature is too high, it will cause the fish skin to be fried and the inside is not fully cooked; If the oil temperature is too low, it will prolong the frying time and will also cause the fish to become old. Therefore, it is recommended to start frying the fish when the oil temperature reaches about 180 degrees Celsius, which will ensure the best cooking effect.
Fifth, don't flip too often. Don't stir the fish too often when frying, as it will easily flip the flesh apart. If one side is already cooked, you can gently shake the pan, and if the fish slides freely, it means that it is cooked thoroughly and can be turned over and continue frying. If the fish is large or thick, you can turn it over in a sideways way.
Sixth, the seasoning should be in moderation. When frying fish, you can add some seasoning to increase the texture and flavor, but pay attention to the appropriate amount. Common seasonings are salt, pepper, ginger and garlic, etc., which can be adjusted according to personal taste. If you like a light taste, you can also rely on the umami of the fish itself without adding any seasonings.
Seventh, pair with vegetables or side dishes. When frying fish, you can pair it with some vegetables or side dishes to add texture and nutritional value. For example, you can fry some onion rings, garlic slices, or mushroom slices together; It can also be paired with some vegetable salad to add taste and nutritional value.
In conclusion, frying fish, although it may seem simple, actually requires a certain amount of skill and experience. By mastering the key elements such as heat, oil temperature, stirring, and seasoning, I believe that everyone can easily fry delicious fish and meat, and enjoy the food while ensuring nutrition and health.
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