What are some tips for frying fish to make them look good?

The skills of frying fish without sticking to the pot and cooking fish without breaking can be displayed in front of friends.

Fish is delicious and rich in nutritional value. It contains high-quality protein, unsaturated fatty acids, calcium and zinc, which is very beneficial to human growth and immunity, especially suitable for the elderly and children.

There are many ways to cook fish, such as frying, frying, boiling, frying, steaming, stewing and so on. Among them, frying fish is the most common, but frying fish is a technical job. Many people can't fry well. If they are not careful, they fry or separate the skin and meat, and there is no fish sample.

For the old chef, frying fish does not stick to the pot, and cooking fish is not a secret at all, but the simplest cooking. But for beginners, it is more difficult. Often before the fish is out of the pot, it is already "fragrant and dead, and the fish is not like fish."

In life, people have summed up many tips for frying fish without sticking to the pan and breaking the skin. Master Hu, a 33-year-old chef I know, taught me a few tricks and learned them. You can cook in Xiu Xiu next time you get together with friends!

First, the skills of frying fish without sticking to the pan

Tip 1: If you want to fry fish without sticking to the pan, it is very important to choose cooking equipment thoroughly. Master Hu suggested that you fry the fish with a non-stick pan and a wooden shovel, which makes it easier to keep the fish beautiful and complete.

Tip 2: After washing, heat the pan, add oil, turn the pan over, and let there be oil around. Wait until the oil is hot, then add the fish and turn it until the skin is golden, so that the fried fish will not stick to the pot. If you don't wait until the oil is hot before putting the fish in, or the pot is not clean enough, or there is residual water, it is easy to stick to the pot.

Tip 3: Wash the fish (if the fish is big, you can cut it into small pieces) and then dip it in a thin layer of flour or starch. The oil in the pan is hot, so put the fish in, fry until golden brown, and then turn it over, so that the fried fish pieces are complete and will not stick to the pan.

Tip 4: Put the washed fish or fish pieces into the egg liquid, evenly coat the fish with the egg liquid, and then fry them in hot oil, so that the fried fish will not stick to the pot.

Tip 5: Wash, dry and heat the pot. Before frying fish, put a layer of ginger juice on the bottom of the pot with fresh ginger, and then add oil. When the oil is hot, put the fish in and fry it, so that it won't stick to the pot.

Second, the skills of burning fish without breaking

Tip 1: Before frying fish, cut the ginger obliquely, rub it evenly in a hot pot, and then fry it in oil, so that the fish will not be fried easily.

Tip 2: Before frying fish, you can sprinkle some salt in the hot oil pan, so as to avoid splashing oil when the fish is put in, and at the same time keep the fish intact. Another method is to brush a thin layer of egg liquid on the surface of the fish before it is put into the pot, so that the fish has a protective film, which can effectively prevent the fish from sticking to the pot during frying and keep the fish intact.

Tip 3: It is best to fry slowly with a small fire and pour the excess oil in the pot on the fish noodles with a small spoon. Remember not to turn the fish repeatedly, wait until one side is golden, then turn it over, and then serve it after both sides are golden. Attention: fish frying must be done less, especially for beginners, who are too diligent. Once the fish is in the pot, turn it over with a shovel. Actually, it's best to keep it steady. I just stood by and watched the changes in the fish in the pot, but I didn't do it.

Tip 4: If you want to be sure, you can also use the above methods together. The specific method is: first add a little salt to the pot, then use ginger slices as the bottom, then put the fish with egg liquid in the pot for frying, and then shake the pot to make the fish heated evenly, so that the skin of the fish will naturally not be broken.