To fry the fish, whether the fish should be salted or not, and how long the crucian carp should be s

If you want to fry the fish directly, you have to salt it before frying it, and then wash off the floating salt on the noodles. If it is a method of baking with condiments, such as braised dishes, there is no need to use salting.

To marinate the fish body with thin salt for 15 to 45 minutes before frying, and wash off the salt when it comes to cooking; Marinate the fish with thick salt before frying, and run the fish through the water several times before putting it in the pan, then drain the fish or use kitchen paper to absorb the excess water.

Material. The amount of this material is made for 4 servings, pumpkin fried fish fillet ingredients: pumpkin 500g, sea bass 600g (cut obliquely into 4cm thick pieces), 16 slices of sage, 1 tablespoon (15ml) of olive oil, 1 2 teaspoons (3g) of salt, 1 3 teaspoons (2g) of chopped black pepper, pumpkin orange juice ingredients:

100g pumpkin (cut into small pieces), 1 small onion (chopped), 1 tsp sugar (5g), 1 tbsp butter (15g), 100ml water, 4 tbsp orange juice (60ml), 1 2 tsp salt (3g), pepper 1 3 tsp (2g).

Method. Pumpkin Preparation:

Peel and seed the pumpkin, first cut into 5mm thick slices, then cut into triangles.

Heat the olive oil in a pan over medium heat, add the pumpkin slices, fry for 2 minutes on each side, then add the salt and chopped black pepper.

Heat the bass cubes and fry on each side over medium heat for 2 minutes, then add salt and chopped black pepper.

Put the sage in a pan and fry it crispy with base oil.

Finally, stack the pumpkin slices and sea bass pieces on a plate, pour pumpkin orange juice on top and garnish with sage.

Pumpkin orange juice recipe:

Put the butter in a pot and heat and melt, after it is hot, add the small onion and stir-fry until fragrant, then add the pumpkin pieces and white sugar and stir-fry for 5 minutes, then pour in water and boil over high heat, then turn to low heat and cook for 10 minutes.

Puree the pumpkin in a crusher, strain it through a sieve and pour it back into the pan to heat.

Finally, add the orange juice and heat over low heat for 5 minutes, add salt and pepper.

First, marinate the salted fish to taste, it is much more delicious.

How to fry fish without sticking to the pan and not breaking the skin: marinate for 2 hours to make the fish taste indissipated, heat the pan with cold oil, fry for 1 minute over medium and high heat with less oil, change to low heat and fry until golden, change to medium heat and turn over and fry for 1 minute, then change to low heat and fry until browned.

According to 10 catties of fish 3 to 4 taels of salt, not so accurate. It is best to put the salt in a pan and fry it first, and then add dried peppercorns, chili peppers or something according to your taste. After cooling, rub it on the surface of the fish with your hands, rub more on the thick part of the meat, and then put it in a basin or some container, the top layer is separated by an edible plastic bag (the kind in the supermarket), and then press the weight on it for a few days.

Attention to pickled fish:

1. It is best to use a web paper to absorb the water of the fish and meat you just bought, and the cleaner the absorption, the better. It is best to marinate meat and fish together, and you can also add a little fennel to your taste.

Chili peppers and so on are fine, but they must be fried. Then spread a thin layer of salt on the fish and meat, spread it well, and sprinkle with peppercorns and other condiments.

2. After the marination, it is best to press a heavier thing on it, let it drain naturally, and marinate for seven days (turn it once on the third day to make the salt fully even).

It is better to marinate the crucian carp with salt for an hour before frying.

Crucian carp is a high protein.

Fish with low fat and high nutritional value is a high-quality, inexpensive and sufficient protein in the national dietary structure.

Crucian carp meat is tender and fresh, it is one of the important edible fish in China, and it is the fattest in February, April and August, December.

Physical characteristics of crucian carp

Crucian carp has a flattened and tall body, a small body, a dull back, and a pale white belly, although it also varies depending on the body color of the fish, but it is mostly black with a metallic luster. The mouth is beardless, and the scales are small.

The main body color of crucian carp is gray, such as gray-black body dorsal core, silver-gray body belly and gray-white fins.

Preparation of pan-fried fish fillet.

All the ingredients are cleaned, and the fish is half (if you have a large family, you must use one).

Cut the fish into three sections, each with a fine grain, don't cut it off.

Salt the fish and marinate it slightly to make it more flavorful.

Cut the side dishes. <>

Put oil in the pan, wait until the oil in the pan is completely hot, sprinkle in the salt and gently turn the oil in the pan to mix the oil and salt evenly.

Then fry the fish in the pan, do not turn it when frying the fish, until the bottom is golden brown, and turn the fish over.

Green and red peppers and shredded ginger are sprinkled on the fish.

Sprinkle the green and red peppers with a pinch of salt (so that the peppers taste better).

Drizzle a little water along the rim of the pot.

Cook until the juice is slightly reduced, and stir slightly to make the taste more even.

Cooking skills. 1. Fried fish is always broken skin, in addition to the oil temperature and heat, but also closely related to the freshness of the ingredients, the more tender and firm the fish, the more complete and delicious the fried fish, it is recommended that when you fry fish, try to choose fresh live fish, rather than refrigerated frozen fish.

2. In order to avoid the fish sticking to the pan and becoming mushy after entering the pot, be sure to drain the water on the surface of the fish after cleaning the fish before putting it into the pot.

3. When frying fish, you must not be in a hurry to let the fish go to the pot, heat the pot first and then put the oil, wait for the oil to burn until it is slightly steaming, and the oil temperature is about 140 degrees. In this way, the fillets can be burned until browned for a while, which can prevent the loss of water from the fish after heating for too long.

Friends who love fish, have you learned these skills? It will definitely make the fish you make even more delicious. If you find it useful, tell the people around you.

Pan-fried fish fillet (lazy version).

It's fast and easy! It tastes good too!

Bagasius fillets are sold in supermarkets, there are no spines, and they are suitable for the elderly and children.

Ingredients: 1 pangasius fillet.

Soy sauce to taste.

Chopped black pepper to taste.

Preparation of pan-fried fish fillet (lazy version).

Defrost the pangasius fillet, wash it, and marinate it in the soy sauce for about 10 minutes.

Heat the pan, pour a little oil, fry over low heat until golden brown on both sides, remove from the pan and put on a plate, sprinkle with black pepper and you're done.

Tips: 1.It is marinated in soy sauce in advance, so there is no need to put salt.

2.The elderly and children who do not eat black pepper can change cumin, chives, and white sesame seeds, all of which are okay.

Before frying the fish fillet, the fish fillet should be marinated well: first, put some old vinegar, spray a little cooking wine, which can remove the fishy smell of the fish, sprinkle a little sugar, sprinkle a little salt, then put in the green onion, ginger and garlic, and then add some five-spice powder, if you are willing to eat spicy, you can put some chili noodles, marinate for 20 minutes, make the fish fillet taste, and then put it in the pot to fry, and you can eat it after frying.

To fry fish, it is generally to wipe off the water after washing, smear some salt on the fish, sprinkle some pepper, and after ten minutes, put a few slices of ginger in the oil pan, and then you can fry the fish.

How do you marinate fish fillets before frying? Wash and slice, add light soy sauce, dark soy sauce, oil and starch, stir well and marinate for 20 to 30 minutes.

To fry the fish fillet, you need to put a little salt, a little cooking wine, a little green onion and ginger water, and marinate for 15 minutes.

Because the meat of the fish is very tender and the taste is light, there is no need to make the fish too salty when making it.

If the fish is not fresh enough, the fish needs to be rinsed before marinating to flush the blood from the fish before marinating.

If you want the fish to be more tender, add a little egg white during the marinating process.

If you want the fish to be crispy, sprinkle a little dry flour on the surface of the fish.

When marinating fish, put salt with reference to the proportion of 3 to 4 taels of salt in 10 catties of fish, according to the weight of their own fish, according to their proportion, salt can be added, no need to be very accurate, the specific steps are as follows:

1. When putting salt, you should first put the salt into the pot and fry it, and you can add pepper and chili pepper according to your own taste;

2. After cooling, apply it to the surface of the fish with your hands, and apply more to the thick meat;

3. Put the fish in a basin or container, with a layer of edible plastic bags on the top, and put a heavy object on it for a few days;

4. After turning over, press it in the same way for a few days.

To marinate a pound of fish, put the right amount of salt.

Fish is a very popular ingredient, and there are many ways to make it, such as steamed fish, braised fish, fried fish, stewed fish, etc. Fried fish is also a particularly popular way to eat, before frying fish need to be pickled, and this pickling also needs to master the method, the following will introduce how to marinate before frying fish?

1 4 Step by Step Reading.

After washing the fish, cut it several times on both sides to help it absorb the flavor. Cut the green onion into small pieces, slice the ginger and slice the garlic. Spare.

Stuff the fish belly with green onions, ginger and garlic, then smear several layers of soy sauce on the surface, a pinch of salt, sprinkle with pepper and brown sugar, and marinate for 30-40 minutes.

Add oil to the pan, place the fish in the pan and fry over medium heat until the fish surface is browned, then slowly turn to the other side.

After frying, remember to make some dipping sauce to make it even better.

1. How to marinate the fish before frying.

Marinate to taste. After the fish is washed, the fish is first cut several times with a knife at a 45-degree angle, about two centimeters deep, with a space of about 5 centimeters between each knife, so that it is not only easy to absorb the flavor, but also easy to steam. Then, sprinkle a little salt and cooking wine on the front and back of the fish, spread it with your hands, and marinate for 10 minutes to better absorb the flavor.

Freshness. The fish will be more delicious after a while, usually about two hours (10 bits), so don't cook the freshly killed fish right away. In order to make the fish more delicious, spread the green onion segments on a plate before steaming, put the fish, put the mushroom slices, bamboo shoot slices, ginger slices in the cut of the fish body, then pour the steamed fish soy sauce, cut a little green onion and ginger shreds and sprinkle on the surface of the fish body. If it is a fresh fish, it is best not to throw away the steamed broth, but pour it in light soy sauce or seafood soy sauce and dip it.

2. The applicable population of fish.

It can be consumed by the general population. However, patients with bleeding disorders should not eat more fish, and tuberculosis patients should avoid eating fish when taking medicine. Patients with gout, liver cirrhosis, physical allergies, infertility and other diseases should avoid eating fish.

It can be eaten by pregnant women, mothers, and lactating mothers. It is especially suitable for patients with weak constitution, insufficient nutrition, indigestion, weak spleen and stomach, fatigue and other diseases.

Babies can eat it too. The nutritional value of fish is very high, when adding complementary food to the smaller baby, you can chop the fish meat into fish puree for the baby to eat, and you can also cook it into porridge or crush it and add it to rice cereal.

3. The practice of frying fish.

Prepare 350 grams of sea bass, a small amount of green and red peppers.

Once the fish is cleaned up, make several cuts diagonally on both sides. Spread salt and white wine on top of the fish and marinate for two hours.

Heat the oil in a pan and stir-fry the ginger until fragrant.

After the water on the fish is dry, put it in a pan and fry it slowly over low heat.

Once one side is cooked, switch to the other side.

When it is almost cooked, add a spoonful of steamed fish drum oil and a little water, bring it to a boil and simmer for a while.

If you want to eat something other flavors of fried fish, you can put some peppercorn noodles or chili noodles to marinate when frying the fish, and when it comes out of the pot, the fish will have a spicy taste.

Personally, I actually like to eat salted fish, but there is no salted fish at home this season, at least my refrigerator at home is out of stock, because I have been affected by the epidemic and have not returned to my parents' house for a period of time. Generally, salted fish is prepared by my parents, and I belong to the doctrine of taking. However, it doesn't matter, the father and daughter like to eat fresh fish, and the whole fish is also tired of eating, so I started to buy grass carp pieces in the past two days.

Braised fish pieces] Main ingredients: appropriate amount of fish pieces, ginger, garlic, salt, light soy sauce, cooking wine, green peppers, etc.

Specific method: 1. After the fish pieces are cleaned, put them in a large bowl, add ginger, garlic, salt, light soy sauce, and cooking wine to marinate for more than half an hour.

2. Prepare a little green pepper, cut it into shreds or small pieces, the green pepper I use is slightly spicy. This makes it more flavorful and goes well with the meal.

3. Add an appropriate amount of oil to the pot, put the marinated fish pieces in and fry them for a while, and then turn over one side and continue to fry the other side when you see the fish pieces change color. After frying on both sides, add an appropriate amount of boiling water.

4. After boiling, turn to low heat and slowly boil until the juice is reduced, and put the green pepper segments in before the juice is about to be drained. When the heat is ready to collect the juice, it can be served. Finally, sprinkle with chives and garnish and serve.

Generally, I will choose grass carp pieces, or use peeled fish to braise fish, of course, some sea fish braised is also OK, but if you want to add some sauce to the sea fish, so that the child does not like to eat it very much. Maybe it's because children don't like to eat food with too much seasoning, but because of this habit, children don't like to eat out more and more, let alone takeout. The braised fish pieces I made are not broken and flavorful, and my husband and daughter love to eat them!

When frying fish, marinate it first or fry it directly in the pan? Teach you the right way to do it, the fish skin is not broken and it is not sticky!

We all know that fish contains very rich nutrients, and its calories are relatively low, there are many girls and health-conscious people are also very fond of eating fish, there are many ways to cook fish, as long as you know the right way, how to do it is very delicious, today I will share with you the tips for frying fish. When frying fish, marinate it first or fry it directly in the pan? Teach you the right way to do it, the fish skin is not broken and it is not sticky!

There are many people who do not master some small skills when frying fish, so there is also a situation of breaking the skin and sticking to the pan, so when frying the fish, should it be marinated first or fried directly in the pan? In fact, there are many people who have done it wrong, so I will share with you the correct way to master these three skills to fry the fish, which is very tender and delicious, and the nutrients in the fish are not destroyed and lost.

First of all, we prepare a fish, about to celebrate the New Year, there are many families are also very fond of buying hairtail, in fact, whether it is fried fish or fried hairtail, the method is the same, after preparing the fish, and then prepare some shredded green onions and ginger, the first step, the processed fish is marinated first, put the fish into a clean basin, add shredded green onions and ginger, put in a little cooking wine, light soy sauce rice wine, grasp well and marinate for 10 minutes.

Then it is to put a layer of "protective film" on the surface of the fish, this step is very critical, the fish sticky non-stick pan depends on this layer of protective film, before the fish is put into the pan to fry, sprinkle a thin layer of flour on the surface of the fish, this layer of flour is the protective film of the fish, with it not only will not stick to the pan, the fish skin will not break. After the first step and the second step, the next step is to fry the fish.

Pour an appropriate amount of oil into the pot, wait until the oil is hot, let the oil in the pot cool to 3 hot, and then turn the oil along the edge of the pot, hit ** Put the fish into the pot, fry on one side until golden brown and then see the other side, do not turn back and forth when frying the fish, otherwise it is easy to cause the fish skin to break. When frying fish, don't fry it directly in the pan, after marinating, apply a layer of flour, and then put it in the pan and fry it until it is yellow on both sides. Have you learned?