Why do fried fish break their skin so easily when they are not turned over?

Fish plays an extremely important role in people's diet and is one of the main sources of meat food. Among aquatic meat products, fish can be said to be the best. Both marine fish and freshwater fish are deeply loved by people because of their delicious meat, rich nutrition and unique taste.

Fresh crucian carp

Although the fish is delicious, it is really not easy to cook it well. Cooking skills are very important in cooking fish dishes. Many hotels and restaurants recruit chefs and often take cooking fish and vegetables as an interview topic. However, for fish animals, most fish are tender and fragile. How to ensure the appearance of fish in the cooking process is a big problem. Because Chinese food pursues the beauty of color, fragrance and taste, that is to say, a successful food should not only be delicious, but also beautiful, giving people both taste and visual enjoyment.

Braised crucian carp

Fish is a very large family, and there are many kinds, so it is impossible to list them one by one. Today, we will take the best-selling "crucian carp" on the market as an example to talk about the production skills of crucian carp. Crucian carp is nutritious and contains a lot of high-quality protein. There are many ways to eat crucian carp, such as braised crucian carp, crucian carp tofu soup, steamed crucian carp, roasted crucian carp, sweet and sour crucian carp and so on. Take the above dishes for example, except steamed crucian carp, almost everything else can't be separated from the step of "frying fish" in the cooking process. However, it is because this step stumped many people. It can be said that many people fail to make crucian carp in this step. As long as this step is done, everything else will be easy.

In the process of frying fish, "sticky pot" and "broken skin" are most likely to appear. Once this happens, it basically marks the failure of this dish. Even if it is delicious, it is no longer good-looking. If it is serious, it will break the whole fish into pieces and make you embarrassed. So, how can we fry fish without sticking to the pan and breaking the skin? As long as you master the following three methods, you can ensure that fried fish does not touch the pot, does not break the skin, and is complete and beautiful.

Crucian and Bean Curd Soup

First, applying ginger to the bottom of the pot wall can prevent fried fish from sticking to the pot and breaking the skin.

1, before preparing to fry fish, the first thing to do is to dry all the water on crucian carp with absorbent towel or kitchen paper, because if you don't dry the water, it will cause oil splashing and frying pan, and the fish skin with water will be softer and stick to the bottom of the pan more easily in case of high temperature.

Drain crucian carp with kitchen paper.

2. Heat the pan on high fire, cut off a piece of ginger at the same time, hold the other end of ginger in your hand, touch the wall and bottom of the pan with ginger juice on the surface of the ginger slice, and apply it quickly and evenly for many times, so that a layer of ginger juice is attached to the bottom and wall of the pan. Under the action of high temperature, ginger juice will form a thin ginger juice film on the bottom and four walls of the pot.

Coat the bottom and wall of the pot with ginger.

3. After applying ginger juice, add cooking oil. When the oil temperature is 60% hot, reduce the heat and add crucian carp to fry. Note that the freshly cooked crucian carp cannot be turned over. You can gently shake the frying pan in the middle. When one side of the crucian carp has been shaped, turn it over with a spatula and other auxiliary tools to fry the other side of the fish. When the fish is golden on both sides and completely set, you can turn off the fire and take it out. This method of frying fish can also make fried fish have a unique "ginger flavor"!

Apply ginger slices and fry the fish until cooked.

In the above method, ginger is used to form a protective film in the pot to prevent the fish skin from contacting the pot completely and directly, so as to achieve the purpose of not sticking to the pot and not breaking the skin.

Second, adding salt to the pot can prevent fried fish from sticking to the pot and breaking the skin.

This method is also very simple, clean fish also need to absorb water, for the reasons mentioned above. Add cooking oil to the pot. When the fire reaches 60% heat, evenly sprinkle a layer of salt on the bottom of the pot and around the middle and lower part of the pot, that is, where the fish can probably touch it, and then fry the fish on low heat. Refer to the third step of the first method for the specific operation after the fish is put into the pot.

After putting salt in the pot, don't touch the pot to fry the fish.

Why can sprinkling salt prevent fish skin from sticking to the pot and breaking the skin? This is because salt belongs to inorganic compounds and can be dissolved in water, while edible oil belongs to organic matter and salt cannot be dissolved in oil. Therefore, when frying fish, insoluble salt blocks the direct contact between the fish skin and the pan surface, thus avoiding the fish skin sticking to the pan and breaking the skin.

Third, wrapping fish skin with eggs and starch can prevent sticking to the pot and breaking the skin.

This method is actually used by many people, and the operation method is very simple. Just wrap a layer of starch evenly on the cleaned fish. It should be noted that the modulation concentration of eggs and starch liquid should be well grasped, and the starch liquid should be dipped with chopsticks as long as it can be easily dripped. Then, the starch liquid wrapped in the fish body should not be too thick. If it is too thick, it will not stick to the pot or break the skin, but it will affect the taste of fish and the appearance of dishes.

Wrap the fish in a mixture of eggs and starch.

When frying fish in this way, eggs and starch are mainly used to quickly shape at high temperature to protect the fish skin from being destroyed. At the same time, the fish fried with starch liquid is crispy outside and tender inside, with golden color and excellent effect. When cooking braised crucian carp and sweet and sour crucian carp, this method is often used to fry fish.