How to make delicious fried fish
Frying fish is a home-cooked dish, but if you want to fry the perfect fish that is crispy on the outside and tender on the inside, and non-stick to the pan, you need to master some skills. In the past 10 days, hot topics about fried fish on the Internet have mainly focused on fish selection, pickling, heat control, and seasoning matching. This article will combine these hot topics to provide you with a detailed guide to frying fish.
1. Fish selection skills
The first step in frying fish is choosing the right fish. The following are fish suitable for frying and their characteristics that have been hotly discussed recently:
| fish | Features | Reasons why it is suitable for frying |
|---|---|---|
| sea bass | Tender meat with few thorns | Easy to taste and delicious after frying |
| Hairtail | Firm meat with moderate fat content | After frying, it will be crispy on the outside and tender on the inside, and will not fall apart easily. |
| croaker | Delicious flavor and delicate meat | Suitable for whole frying, beautiful appearance |
| salmon | Rich in oil and rich in taste | Crispy on the outside and juicy on the inside after frying |
2. Pickling method
Marinating is a key step in frying fish, which can effectively remove the fishy smell and increase the flavor. Here are some of the most popular pickling recipes recently:
| Ingredients | Dosage (take 500 grams of fish as an example) | effect |
|---|---|---|
| Salt | 5 grams | Basic seasoning to help dehydrate |
| cooking wine | 15ml | Remove fishy smell and increase aroma |
| ginger slices | 3-5 pieces | Remove fishy smell and improve freshness |
| white pepper | 2 grams | Add layers of flavor |
| starch | 10 grams | Helps form a crispy crust |
3. Frying techniques
Controlling the heat and time of frying fish is the key to success or failure. Based on recent experiences shared by netizens, the following key points are summarized:
1.Hot pan with cold oil: Pour in oil after the pot is boiling until it smokes to prevent it from sticking.
2.Control the oil temperature3.Frying time: Adjust according to the thickness of the fish, generally fry each side for 3-5 minutes until golden brown.
4.flipping technique: Wait until one side is completely set before flipping over to prevent the fish from falling apart.
4. Frequently Asked Questions
| question | reason | Solution |
|---|---|---|
| Fish skin sticks to pan | The pan is not hot enough or the oil temperature is too low | Make sure the pan is fully preheated and the oil is warm enough |
| Fish meat falls apart | Turn over too early or the fish is too tender | Wait until one side is completely set before flipping it over. You can coat it with a thin layer of starch. |
| Out of focus and inside out | The heat is too high | Fry slowly over medium-low heat |
| Tastes too fishy | Not marinated enough or the fish is not fresh | Extend marinating time and choose fresh fish |
5. Innovative ways to eat
Recently popular and innovative ways to eat fried fish include:
1.Spicy fried fish: After frying, sprinkle with chili powder and Sichuan pepper powder
2.Lemon fried fish: Squeeze fresh lemon juice before serving
3.Garlic fried fish:Finally sprinkle with minced garlic fried until golden brown
4.Pan-fried fish with soy sauce: Special sauce is added during the frying process
6. Tips
1. Before frying the fish, use kitchen paper to absorb the moisture on the surface to prevent oil splashing.
2. Using non-stick pans can greatly reduce the failure rate
3. Place the fried fish on kitchen paper to absorb excess oil.
4. Pair it with fresh vegetables to relieve fatigue
By mastering these techniques, you can easily cook perfectly fried fish that is crispy on the outside, tender on the inside, and full of color, flavor, and flavor. Might as well try it tonight!
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