How to fry saury? How to fry the saury to make it crispy

When operating fried fish, pay attention to small skills, each step has a process, not by blind operation, whether the fried fish is crispy, it is necessary to adjust a qualified batter, many friends in the production of batter, can not distinguish between starch or flour, 20 years of chefs to share a correct practice, you can fry hairtail, fried eggplant box, croquettes, can be used for most of the fried goods, friends remember to collect.

After doing it in the restaurant for a long time, there is more experience, when frying fish pieces, some friends like to wrap starch, flour, and some like to wrap eggs, in fact, they are not right, the flour is hard, the starch is crispy, today I will teach you a way to get the best of both worlds, the appearance is crispy, the fish is delicious, there is no fishy smell, and it tastes extraordinarily fragrant.

Adjust the batter well, it is already half of the success, every step is exquisite, not random operation, crispy taste, not fishy and not greasy, is the taste of an authentic fried fish piece, don't just ask for fast, failure not to say, the taste is still unpalatable, today with the fish piece to verify it, learn to let you no longer worry.

Deep-fried hairtail. Ingredients: Cutlets of fish, ginger, green onions, cornstarch, flour, eggs.

Seasoning: salt, white pepper, cooking wine, oyster sauce.

1. Dip the purchased hairtail segment into water to thaw, clean it, remove the impurities on the edge with scissors, and pay attention to the silver color on the hairtail to be retained, this part is very nutritious.

2. Cut the ginger into thin strips, cut the green onion into sections, add salt, white pepper and oyster sauce, then pour in some cooking wine to remove the fishy smell, stir well, and marinate the hairtail for 10 minutes.

3. The step of adjusting the batter is very important, add flour and starch to the bowl, the ratio of the two is 1:1, add half a spoon of salt to taste, then beat in two eggs, stir well, add an appropriate amount of water, and stir with chopsticks all the time.

4. The batter does not need to be too thick, but it must be stirred well to avoid the appearance of gnocchi.

5. Add an appropriate amount of oil to the pot, wait for the oil temperature to be 6 hot, put in the fish segment covered with batter, turn it to medium heat and fry it slowly, wait for the batter to set, then turn over the other side, fry until slightly yellow, and remove the oil.

6. After all the fish is taken out, turn it into a high fire, continue to increase the oil temperature, put the hairtail section into the pot again, and carry out the second re-frying, so that a part of the oil can be forced out, and it will not be greasy or fishy to eat.

7. A delicious fried hairtail is ready, the color is golden, the outside is crispy and the inside is tender, it is not fishy at all, it is very delicious, the materials and methods are very simple, it can be eaten in a short time, it is very suitable for family operation.

Summary of tips. Share a few tips that you must have made such mistakes.

1. The silver grease on the hairtail fish segment contains an anti-cancer ingredient, which is very helpful for auxiliary **, you can wash the internal organs, do not brush the surface hard.

2. There are different ways to eat in different places, and the practice of adjusting the batter is only for your reference, but it is definitely a practical one.

3. When frying the cuttlefish, try to choose a frying pan, half frying and half frying, under the premise of saving oil, it is not greasy to eat.

Well, if you want to fry the hairtail, you can marinate the hairtail and wrap it in a layer of dry noodles, so that it will not stick to the pan or fall asleep.

Hello, friend, if you want to fry the fish, you can first hang a thin layer of starch on the fish and put some egg liquid, so that the fried fish will not burst, I hope it can help you.

The saury is marinated first, and then fried in oil, and it is fried dry and very fragrant.

You wrap the saury in a layer of egg wash so that it doesn't stick to the pan easily when it's fried.

Here's how to fry the saury until it's crispy:

Clean up the saury, add a little cooking wine, and grasp it with your hands to remove the fishy smell.

Then control drying, add 1 tablespoon of oyster sauce, green onion, ginger, a little chicken powder, a little salt, a little sesame oil, a little chicken powder, a little pepper, grasp well with your hands, and marinate for 20 minutes.

Put 2 tablespoons of starch, 3 tablespoons of two powders in a bowl, beat an egg, and mix a little water to make a paste.

Mix the marinated saury in the batter evenly and set aside.

Put enough peanut oil in the pot, raise the temperature of the oil to 40% hot, add the saury, and fry slowly over low heat.

Fry until the outer layer is slightly hard, remove and set aside.

When the oil temperature rises to six or seven hot, add the saury and fry it again. The time should be short, and the saury will be served as soon as it is fried.

Crispy on the outside and tender on the inside, it tastes very good.

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Ingredients:

Saury, salt, green onion, ginger, cooking wine, salt and pepper, flour.

Many people will use eggs to adjust the noodles to make fried hairtail and read Zhidan paste, but in fact, this cannot be crispy on the outside and tender on the inside, and the appearance is not good-looking, which directly affects the appetite.

I usually like to tinker with food, I love to ask for a good way to understand, once I went to a restaurant to eat, ordered fried hairtail, found that the outside is crispy and tender inside is very delicious, and the skin is very thin and crispy, which can not be done with batter.

Dry fried saury. I said a long time ago that I like to eat saury very much, and the thick saury is generally stewed to absorb the taste, and the slightly narrower and thinner saury is more suitable for deep-fried food. The saury is a fish with spines on both sides, and after frying, the spines will be fried crispy, making it easier to eat.

Deep-fried hairtail.

Ingredients: hairtail, starch, cooking oil

Steps:1PickledHairtailBe sure to wash it with water, not directly coated with starch, because the marinated hairtail has a lot of fishy water on the surface, and if you don't rinse it, when you fry it, the fishy water will enter the hairtail meat, which will cause the hairtail to eat very fishy.

HairtailWrapStarch, don't wrap too much starch, just stick a little starch on each side, if you wrap too much starch, the taste of the hairtail will deteriorate.

3.When frying hairtail, put it in at a temperature of 5 percentHairtailIf the oil temperature is too high, the surface of the hairtail will turn yellow for a while, and the meat inside the hairtail is not cooked, if you continue to fry it, it will cause the hairtail to be fried.

Pickled hairtailDon't just add cooking wine to get fishy! Add some of this spice to completely remove the fishy smell and make it more fragrant to eat.

Personal experience

Pickled hairtailIngredients: 500 grams of hairtail, 10ml of cooking wine, 15 grams of shredded ginger, 3 grams of Sichuan pepper, 5 grams of ground chili pepper, 5 grams of salt and pepper, starch, salt, edible oil, and an appropriate amount of white sesame seeds.

Method:1Clean the hairtail first, then wash it and cut it into small pieces for later use.

2.Put the hairtail into a bowl, then add cooking wine, ginger, peppercorns, and salt to marinate for 30 minutes, after 30 minutes, rinse the marinated hairtail, drain and set aside.

3.Then wrap the hairtail in starch, not too much, just stick a little starch on each side.

4.Heat the bottom of the pot, put in an appropriate amount of oil, 5 into the oil temperature, put in the hairtail pieces, fry on medium heat for 2 minutes, fry the hairtail until 8 mature, turn on high heat, and fry the hairtail until golden brown.

5.Put the fried hairtail fish on a plate, sprinkle with an appropriate amount of pepper and salt, chili powder, and white sesame seeds and serve.

Summary. 2. Pour in an appropriate amount of ginger juice, cooking wine, sugar, five-spice powder, salt and MSG and marinate for 30 minutes.

3. Add an appropriate amount of flour and paste the surface of the saury.

4. Pour cooking oil into the pot and boil the oil until it is divided into eight.

5. Put in the saury segment and fry it, fry one side, turn it over and fry the other side.

6. Fry the saury until golden brown, remove from the pan and serve.

Hope it helps. Have a great day. Thank you!

Can Yangtze River saury be fried.

Hello, we have received your question and are working hard to prepare the answer for you, and will reply to you within five minutes! Wait a moment! ^

Hello! Thank you for your patience, now for you to answer, the Yangtze River saury can be fried 1, the saury to remove the gills, wash the internal organs, cut the slippery gear into an appropriate size of segments, and put it in a basin. 2. Pour in an appropriate amount of ginger juice, cooking wine, sugar, five-spice powder, salt and MSG and marinate for 30 minutes.

3. Add an appropriate amount of flour and paste the surface of the saury. 4. Pour cooking oil into the pot and boil the oil until it is divided into eight. 5. Put in the saury segment and fry the letter, fry one side, turn it over and fry the other side.

6. Fry the saury until golden brown, remove from the pan and serve. Hopefully, we can help you. Have a great day. Thank you!

Dry-fried hairtail.

Ingredients: saury, egg, starch, cooking wine, salt, five-spice powder, green onion and ginger.

1.Shred the green onion and ginger, wash the saury and cut it into long sections, then marinate with shredded green onion and ginger, five-spice powder, cooking wine, and salt for 30 minutes.

2. Beat the eggs, add an appropriate amount of starch and mix well, and prepare some dry starch.

3. Dip the marinated fish in a layer of dry starch first, and then hang a layer of egg batter.

4. Heat vegetable oil in the pot, take out the saury segments, put them into the oil pan one by one, fry them slowly until golden on both sides, remove them, and fry them again on a plate, and then serve them.

The preparation and steps of the fried saury are as follows:Ingredients: 500 grams of saury.

Excipients: 1 egg, appropriate amount of cooking wine, a little salt, a little thirteen spices.

1. Wash and cut the saury into sections. Add cooking wine, thirteen spices, and a little salt and marinate for 30 minutes.

2. Beat the eggs and dip the marinated saury segments in the egg mixture.

3. Fry the saury in a hot pan with cold oil until golden brown on both sides.

4. Put on a plate, serve with rice porridge and flatbread.

The method of fried saury is the best and simple:Ingredients: 1 saury, 3 slices of ginger, 1 small section of green onion, 1 tablespoon of cooking wine, half a spoon of salt, appropriate amount of monosodium glutamate, appropriate amount of starch.

Steps: 1. Cut the saury, wash it, add ginger, green onion, cooking wine, salt, monosodium glutamate, and marinate for 10 to 15 minutes.

2. Put the starch on a plate and let the saury wrap the starch.

3. Heat the oil temperature in seven layers, fry the starched saury in the pan, 5 10 minutes, and brown on both sides.

4. Remove from the pot. <>

Fish cutlet. Ingredients: 1500 grams of grass carp.

Excipients: 100 grams of bread crumbs, 100 grams of eggs, 25 grams of wheat flour, 100 grams of peanut oil, 15 grams of salt, 10 grams of monosodium glutamate, 10 grams of cooking wine, 10 grams of pepper.

Production process: 1. Remove the scales, disembowel, remove the five organs, and wash the fish.

2. Knock the eggs into the bowl and beat them.

3. Place the head of the fish to the left and the spine of the fish flat on the cutting board, use a knife to remove the tail from the spine, and remove the head.

4. Remove the other side of the fish and remove the backbone.

5. Then remove the soft wings and skin, and slice them into large pieces half a centimeter thick.

6. Put the fish fillets in a basin and marinate with refined salt, cooking wine, pepper and monosodium glutamate for 5 minutes.

7. Pat the flour and drag the egg mixture and dip it in breadcrumbs.

9. Remove the oil, cut it into a finger bar, and put it on the fish plate.

Wash the fish and throw it down to fry it. The oil should be boiled first.