What kind of fish is used for fried fish skin How to fry fish skin is crispy

Fried fish skin is a traditional snack in the Chaoshan region, commonly found in Hong Kong's wonton noodle shops and Chaozhou cold shops. The fish skin is mostly made of frozen semi-smooth tongue sole (tarrag) skin, dace skin or yellow eel skin, and it is best to fry it with nine stick skin, the fish skin is crispy and has no fishy smell.

The fried fish skin is crispy and delicious, and the surface often has a yellow-black gradient color, which can be served with soup base or beef brisket sauce, or mixed with noodles and eaten together.

How to fry fish skin is crispy.

How to fry the fish skin:

1. Use an appropriate amount of egg white, starch and water to make egg paste for later use;

2. Cut the fish skin into moderate slices, add cooking wine, salt, and chicken essence to marinate for a while;

3. Hang the marinated fish skin with egg batter, fry it in the oil pan until golden brown, the oil temperature does not need to be too high, the warm oil is on the line, otherwise it is easy to fry black at once.

Prepare fresh fish skin and wash it well. Marinate the cleaned fish skin with salt, star anise and pepper. Whisk the prepared egg yolks to combine. The marinated fish is coated with starch and egg yolk in hail skin. Put it in the oil pan and fry it until it is brown. <

Prepare fresh fish skin and wash it well.

Marinate the cleaned fish skin with salt, star anise and pepper.

Mash the egg yolk that prepared the hall with a leaky sail.

Coat the marinated fish skin with starch and egg sojing yellow.

Put it in the oil pan and fry it until it is brown.

1. Ingredients: 100 grams of fish skin, 50 grams of eggs, 3 grams of minced green onions, and 20 grams of coriander leaves. 1 gram of monosodium glutamate, 3 grams of refined salt, 10 grams of Shao wine, 20 grams of dry starch, 2 grams of salt and pepper, 500 grams of salad oil (about 50 grams).

2. Method: 1) Cut the fish skin shed vertically into slices 5 cm long and cm wide, put them in a bowl, add a little Shao wine, refined salt, monosodium glutamate, and minced green onions, mix well and marinate. Knock the eggs into a bowl, bury the yolk and leave the egg white, add an appropriate amount of starch and a small amount of water to make an egg batter, and set aside.

2) Heat the wok on the fire, add the salad oil and burn until it is hot, drag the marinated fish skin on the egg batter and put it into the oil pot one by one, use chopsticks to scatter, take it out when it is fried until it is slightly yellow, put it on a plate, sprinkle with salt and pepper, chopped green onions, and put coriander leaves around it, and you can serve it on the table.

Summary. Hello! After the teacher's inquiry, I found 1When you buy skinned fish, ask the merchant to peel off the skin, clean the internal organs, and wash it.

2.Cut into small pieces and let a little salt for a while.

3.Heat a pan with vegetable oil and fry the drained peeled fish pieces until thorough.

4.Scoop it up, put it in a hot oil pan again and fry it for a few minutes, then put it on a plate, and drizzle lemon juice when you eat.

Here is the suggestion. 1. Be sure to drain the water before frying, otherwise the oil will splash around;

2. Frying thoroughly can make the taste firmer.

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How to make fried peeled fish delicious.

Hello! I have seen the information on your side, it will take a little time to inquire about your question to bend and text blue socks, please be patient Thank you for your understanding I wish you a smooth wind, smooth water and the God of Wealth [repentance and excitement].

Hello! After the old Sui letter concealed the teacher's confession, he inquired about 1When you buy skinned fish, ask the merchant to peel off the skin, clean the internal organs, and wash it.

2.Cut into small pieces, let a little salt and marinate for a whileHeat a pan with vegetable oil, drain the skinned fish pieces and fry them thoroughly

Scoop it up, put it in a hot oil pan again and fry it for a few minutes before you can put it on the plate, and pour lemon juice on it when you eat. 2. Frying thoroughly can make the taste firmer. If my answer is helpful to you, please also give a thumbs up (rate it in the lower left corner), look forward to your like, your support is also the motivation for my progress, and finally I wish you good health! Have a good time!

I bought a small peeled fish, do I need to add other ingredients when frying?

Leave the bottom oil in the pot, add minced ginger, minced silver garlic and black bean sauce, stir-fry over low heat to tease the fragrance, then add 1 bowl of water, add 1 tablespoon of oyster sauce, add 2 tablespoons of light soy sauce, put in the peeled fish after boiling, cover the pot, and simmer for 10 minutes.

Fried and fragrant, put in the ingredients.

No, you don't. How to fry hairtail?

1.In a bowl, add chopped green onion, rice wine, salt, soy sauce, monosodium glutamate, and pepper to marinate. 2.

Heat the oil and add the fish pieces. 3.Turn it with chopsticks, scoop it up with a colander, and when the oil temperature in the sedan car medium pot rises to boiling hot, return the fish segment to the pot and fry it, and take it out when the skin is fried until it is crispy.

How do you fry ribs?

1. Take the egg yolk and put it into the ribs. 2. Add soy sauce, salt, chicken essence and cooking wine. 3. Add minced garlic, continue to grasp well, and marinate for more than half an hour.

4. After marinating for half an hour, pour in the starch and grasp well. 5. The oil temperature is 6 hot, put in the pork ribs and fry for 10 minutes, drain the oil and remove it. 6. Heat the oil temperature and fry it again until golden brown.

1. The oil should not be too hot, so put the fish in the pot. When the oil is hot, add salt.

2. Rub the pot with ginger.

3. Coat the fish with egg whites. Or apply a layer of starch on the surface of the virtual dough, dry or wet. The best thing to do is this: apply a layer of starch first, then egg wash, and a layer of breadcrumbs on the outside, it will be crispy.

4. The temperature of the oil should not be too high, about 6 to 7 minutes, and fry slowly over low heat. The fish that is fried with a poor orange is browned.

Choose any of the above methods to have an effect, the more attention, the better the effect.