How to fry fish without breaking the skin, how to fry fish without breaking the skin

The ancients once said that governing a big country is like cooking small food. This means that governing the country is the same as frying fish, it is a technical job, and you need to master the heat and skills to make things go smoothly. Meifang, a classmate who recently learned to cook, found that every time she fried the fish, the skin would break, and she didn't know how to fry the fish well?

In fact, if you master the skill of frying fish, you can also make the whole fish skin not break a little. Let's share with you the secret of this fried fish without breaking the skin.

Turn on step-by-step reading mode.

Tool material: Ginger.

Starch. Egg.

Salt. How it works:

Use ginger juice skillfully: wash the pot, dry it with a rag, then heat it, and then take a piece of fresh ginger and coat the bottom of the pot with a thin layer of ginger juice. After coating, pour oil into the pan, and once the oil is heated, you can put the fish in and fry it slowly.

At this time, you will find that when you turn the fish, the skin of the fish is not broken at all, and it is intact.

Skillful use of eggs: Break the eggs (ordinary eggs are also fine) and pour them into a bowl, then stir vigorously with chopsticks, then put the washed and drained fish or fish pieces into the bowl, when the fish is coated in a thin layer of egg juice, and then put it in a pot that has been boiled with hot oil and fry slowly. This operation can also make the skin of the fish not break.

Use starch skillfully: Wash the pan or wok and pour in an appropriate amount of oil, then sprinkle a small spoon of dry starch into the oil, and gently shake the oil pan so that the oil and starch can be mixed together and evenly distributed. Then**, when the oil is boiled to seven minutes hot, you can put the fish in and fry it.

In the process of frying the fish, you can wait for the fish to set before turning over, at this time you will see that not only the fish has not broken the skin, but also the oil has not splashed out, which is really a good trick.

Skillful use of salt: This operation method is very simple, the main thing is that when we wash the pot, ** heat the oil, wait for the oil to slowly become hot, and then sprinkle a small spoon of salt inside, and then gently shake the oil pan, and wait for the salt to run all over the pot surface, then put the fish in and start frying. Every time you use this method, you will feel that it is really easy to operate.

Clever electric baking pan: Many people may not have this stuff at home, but to be honest, it is really a lot easier to use this thing to fry fish. That is, when we usually fry fish with an electric baking pan, in fact, it comes with a non-stick function, so when frying fish, brush a little oil in the electric baking pan, and then do not need to turn over, both sides of the fish can become golden, and the fish skin is not broken, which really does not need too high technical content.

Clever Heat: This operation is more time-consuming, so it is generally used rarely. It is to wash the pot and heat it and pour the oil into it, put the fish into it to fry, and after one side is fried, first turn off the fire directly, stop for about ten minutes, and wait until the oil temperature has dropped before turning over the other side of the fish and continuing to fry.

Although this method can also fry the fish without breaking the skin, it is too time-consuming to operate, and it is not particularly recommended.

Remember these two points when frying fish, ensure that the non-stick pan does not break the skin, and the fish is golden on both sides, crispy and delicious.

Many people are easy to fry the fish skin or stick to the pan when they fry fish at home, and today I will share with you a trick for frying fish without sticking to the pan and not breaking the skin.

See how we do this

1.To prepare two or three crucian carp, first scrape off the scales, remove the internal organs, clean them, and put them in a basin for later use.

2.Now let's change the crucian carp to a knife and put it in a basin after the change.

3.Next, we marinate the crucian carp, add a little salt to the bottom taste, a little white pepper, and a little cooking wine to remove the smell, spread it evenly with your hands, and set it aside to marinate for 10 minutes.

4.Prepare an iron pot, after heating, add a large spoon of cooking oil to slide the pan, the oil can be poured out after boiling until it smokes, the process is about 30 seconds, the iron pot is moistened with hot oil, so that the fried fish will not stick to the pan, after moistening the pan, we pour out the hot oil.

5.Then add half a tablespoon of cold oil, reduce the heat to low and sprinkle with a little salt.

6.Put the marinated crucian carp into the pot, it is best to dry the water on the fish in advance, and gently shake the wok to heat the fish evenly.

7.Fry the head of the fish first, then continue to shake the pan after frying, and then fry the tail of the fish, this process takes about 3 minutes.

8.Next, turn the fish over, this action must be slower to avoid breaking the skin.

9.Continue to turn on low heat, shake the wok, and fry the fish until it is done.

10.After we fry the fish, pour it into the plate and eat it, so that the fried crucian carp is salty and fragrant, crispy on the outside and tender on the inside, and it is also very delicious to stew soup.

Step 1: First clean the fish after processing, then press the fish body with kitchen paper, pinch it on the tail part, and wipe off all the water on both sides of the fish and in the stomach. There is no moisture on the surface of the fish, so it is not easy to stick to the pan when it is put into the pan. If you want the fish to not break the skin, this step is the key.

Key 1) Step 2, start frying the fish, before frying the fish, be sure to brush the pot, if the pot is not brushed clean, there will be black stains and impurities on it, when frying the fish, the fish skin will stick to the stains, so it is very easy to peel. (Key 2).

Step 3: Heat the pot first, then add a little oil, after the oil surface has smoke, then shake the pot to moisten the pot, and then put the fish in the pot. What must be noted in this place is that the pot must be hot enough, and the fish must not be put into the pot with cold oil, and the hot oil pan can make the fish skin shrink quickly, so that there is no need to worry about it sticking to the bottom of the pan. (Key 3).

Step 4: Turn on high heat, let the fish skin shrink quickly, shake the pot, and the fish can slide inside, indicating that the bottom is cooked. When the bones and fins are browned, turn the fish over with a wooden tong, so you don't have to worry about breaking the fish. It is best not to use a spatula, otherwise it is easy to hurt the skin of the fish.

Revise.

Heat the pot, put in the oil, it is best to marinate the fish with salt cooking wine, green onion and ginger, put the fish in the pot, turn the pot back and forth, do not move the fish, slowly fry the fish over low heat, wait for the fish to fry to golden brown, turn off the fire, stop for a while, the pot is slightly cooler and the fish will not break the skin, and it is very neat and good-looking.

To dry the water inside and outside the fish, especially the position of the belly and head of the fish, after wiping the water, a layer of dry powder should be patted on the surface of the fish, dry flour or dry starch can be, a thin layer can be. This prevents the pan from sticking and prevents the residual moisture from causing the oil to break. Fry the fish over low heat, wait until the surface of the fish skin is golden and hard, and then turn it over, turn it too early, the fish has not yet set, and it is easy to stick to the pan.

First of all, heat the pan, pour in the cold oil, and slide the pan for a while. Then pour out and re-pour in the cool oil. Then put the fish in the pan. In this way, the skin of the fried fish will not break.

How do you fry fish without breaking the skin? Pat some starch on the fish before frying the fish, put oil and salt in the pan before frying the fish, so that the skin will not break. FYI.

Heat the pot first, wipe the bottom of the pot with ginger slices, then put oil in the pot, shake well, put the fish in the pot and warm the fire. Try!

The methods and steps for frying fish without breaking the skin are:

1) Wash the pan before frying the fish, wipe it dry and heat it, then add the oil and turn the pan slightly so that there is oil on all sides of the pan. When the oil is hot, add the fish and fry the skin until golden brown before turning so that the fish does not stick to the pan. If the oil is not hot, it is easy for the fish skin to stick to the pan.

2) Wash the fish (large fish can be cut into pieces), dip it in a thin layer, wait for the oil to heat in the pan, put the fish in and fry until golden brown, then fry on the other side. In this way, the fish pieces are completely fried and will not stick to the pan.

3) Crack the eggs and pour them into a bowl and stir well, then put the washed fish or fish pieces into a bowl to coat the fish with egg juice, and then put it in a hot oil pan to fry. In this way, the fried fish will not stick to the pan.

4) After washing the pot and drying it, coat the bottom of the pot with a layer of ginger juice, then add oil, and when the oil is hot, then put the fish in and fry it. This way it won't stick to the pan.

In my personal experience, the oil in the pan is heated to the extent that it is needed. The end of the pot is away from the stove or turn off the heat for dozens of seconds or stir to make the bottom of the pot and the oil temperature even. Then the fish is fried in the pan. Then put the pot on the fire and continue.

The broken skin of fried fish is due to the fact that the fish skin is in contact with the bottom of the pan at a high temperature, so that the fish skin is quickly cooked.

In extreme cases, the fish in a cold pan will definitely not stick to the pan.

The main points of operation for frying fish without breaking the skin. The first is to heat the pan with cold oil, put more oil than usual when stir-frying, the second is to wipe the pan with ginger slices first, the third is to fry slowly over medium-low heat, and the fourth is not to rush to turn over the fish, wait for the fish to be fried on one side and then fry the other side.

Make sure that there is no moisture in the fish, fry it on low heat, and do not turn it at will. When frying fish, you should use kitchen paper to absorb the moisture on the surface of the fish, there is moisture that will make the fish stick to the bottom of the pan, and you should use low heat to fry, high heat will also make the fish skin stick to the bottom of the pan, and the last most important point is not to turn it at will, wait until one side is completely fried, and then turn it over and fry, otherwise always turning will also destroy the fish skin.

Wash the pot, dry it with a rag, then heat it, and then take a piece of fresh ginger and coat the bottom of the pot with a thin layer of ginger juice. After applying, pour oil into the pan, and once the oil is heated, you can put the fish in and fry it slowly.

Life hacks, how to fry fish so that the skin does not break.

How to fry the fish so that the skin does not break.

This is a small headache for many people. Three essentials to remember when frying fish.

Wipe the fish dry with kitchen paper or drain the water beforehand; Fry the fish over low heat.

Avoid frying the fish at too high temperature; After the fish is put into the pot no.

Lilac lily of the valley delicacy. 2016-11-30

Whenever you see the fish fried by the chefs, the appearance is complete and the color is golden, the meat is tender and delicious, do you have two big words of envy written in your eyes, although it is easy to stick to the pan and peel off the skin when frying the fish, but as long as you master some methods and skills, you can also come out with the same beautiful fish as the chef. Here are a few kitchen secrets to share with you that you can fry fish without breaking.

Add salt or spray wine. There are two ways to add salt, one is to add it to the hot oil in the pot, the salt is not easy to dissolve the oil, which can not only prevent the splashing of oil caused by the moisture in the fish, but also form an isolation layer between the fish and the pot; The other is to rub salt all over the fish to let the moisture of the fish flesh and skin come out in advance, making the meat firmer. Spraying a little wine on the bottom of the pan will also prevent it from sticking.

Wrap in egg wash. Beat the eggs into egg liquid, evenly dip them in the whole body of the fish, absorb the moisture of the fish skin and meat, as if wrapped in a protective film, and the conduction of heat energy is balanced and consistent, which means that the contact between the fish and the pot has an additional medium, and it is no longer so direct. The fish is coated in egg wash and fried to make it even more fluffy and delicious.

Ginger ale brush the pan. Wiping the pan with ginger is also an effective way to prevent the fish skin from sticking to the pan. Cut the ginger, put the cut surface of the ginger in the iron pot and brush it several times, with a little more force, to squeeze out the ginger juice, so that the ginger juice can bring out the residue hidden in the small hole in the iron pot.

Add sugar or flour. After adding oil to the hot pan until it is 60% hot, add an appropriate amount of sugar, and boil the white sugar to slightly yellow before frying the fish, which can also eliminate or reduce the phenomenon of sticking to the pan. In addition, add flour and water to make a paste, brush the whole body of the fish and then fry it, so that it does not stick to the pan and does not fall off the skin.

: When frying fish at the beginning, do not flip, wait until 3 to 5 minutes later, the following fish skin can be turned over after shaping, the specific time needs to be based on the size of the fish, the type of fish depends on the situation, do not turn at will is the most critical point to ensure that the fish skin is not broken, even if it is very good in terms of dry it, as long as you turn it when it should not be turned, all the previous efforts are wasted, and the fish skin will definitely be damaged.

After pouring oil into the hot pan, turn the pot so that the walls of the pot are also stained with oil, add lubricant between the fish and the pan, and rotate the pot in the process of frying the fish to keep the fish heated evenly and consistently, and avoid scorching caused by uneven temperature.

The oil for frying fish should be slightly more, and less oil is also the cause of sticking to the pan, so it is also important to fry slowly over low heat throughout the whole process, and avoid high heat. Also, do not fry the fish in cold oil, the oil temperature must rise.

Six or seven percent of the heat can be put in the fish to fry.

Before frying the fish, the moisture of the fish body must be dried or wiped dry, after the frozen fish is thawed, the moisture is difficult to dry for a while, marinate with salt for an hour, kill the water, and then dry and fry the water.

Epilogue. There are many ways to fry fish without breaking, the overall original is to turn less, especially in the initial stage, fry slowly with more oil and low heat, keep the pot clean, the fish body is dry, and the hot oil is in the pot, do these points, I believe you will be able to fry a complete and beautiful fish.

When frying fish <>, it is easy to break the skin, mainly because of the excessive friction between the skin and the bottom of the pan. Here are some ways to avoid breaking the skin of fried fish:

1.Choose the right fish: It is best to choose fish species with intact scales and thick skin, such as sea bass, grass carp, etc.

2.Use a dry cloth or kitchen paper to dry the surface of the fish.

3.Apply a layer of starch or flour to the skin of the fish: this will increase the friction between the skin and the bottom of the pan and prevent the skin from breaking the skin when frying the fish.

4.Put enough oil in the pan: the oil temperature should be moderate, too hot will easily destroy the fish skin, too low will be easy to fry without frying thoroughly.

5.Fry the skin until golden brown: this will make the skin crispy and increase the friction between the skin and the bottom of the pan.

6.Don't flip the fish too much when frying: fry it on both sides at once, and use a spatula to gently turn it over.

7.After frying, use kitchen paper to absorb excess oil and sell it to make the fish more delicious.

The specific steps to fry the fish are as follows:

1.Wash the fish, dry the surface with kitchen paper and cut into even slices.

2.Apply the starch or flour evenly over the skin of the fish.

3.Pour enough oil into the pan and when the oil is warm to 70% hot, add the fillets with the skin side down and gently press the fish with a spatula to prevent curling.

4.Fry until the skin is golden brown, turn gently and continue to fry on the other side.

5.After frying, use kitchen paper to absorb excess oil and serve.