How to fry fish, how to fry fish deliciously

First, put oil in a pan, put a large piece of ginger, heat the oil, and fry the ginger. Then I fished out the ginger and threw it away.

Second, put the fish in, brown the surface before turning to medium-low heat and fry it thoroughly, fry one side and then turn the other side to fry.

Third, depending on the taste, you can add tomato juice, fry the juice and burn it until the juice is thick, or just sprinkle some salt on the surface and start the pot directly, squeeze some lemon juice on the surface, dip it in soy sauce and mustard to eat.

Tomato sauce with sugar, a little salt, a little light soy sauce, and it's good to thicken.

Simple fried sauce, tensmus sauce, light soy sauce, dark soy sauce, oyster sauce, fish sauce, monosodium glutamate, chicken essence, lemon juice. A pinch of salt, a pinch of sugar.

Search for it, there are so many ways to fry fish.

Rub the fish well with salt before frying, then fry it over low heat, wait until it is golden brown and then fry the other side, then add soy sauce and sugar to cook.

I have two methods: 1 Wipe the pot clean and heat it slightly hot, and rub it with the cut ginger. In this way, the fried fish does not stick to the pan. 2 Marinate the fish with salt. Both have to master the heat.

Depending on what kind of fish you are, the recipe for various types of fish is different, but cooking wine is indispensable.

How do you cook fried fish? Dry the pot, add oil, pour in the cleaned fish, add green onions, ginger, cooking wine and pepper, marinate and fry until possible.

Herring flower knife, fried, bottom oil, green onion, ginger, peppercorns, tomato sauce, sugar, chicken powder, refined salt, thirteen spices.

Pan-fried fish pieces. First, prepare an appropriate amount of silver carp, onion, green and red peppers, eggs, oil, soy sauce, pepper, salt, and other seasonings. After cleaning the silver carp, sprinkle salt and pepper on the front and back and marinate for about 10 minutes.

Chop the green and red peppers, onions, and orange peel and set aside, and crack the eggs into a clean container to form an egg mixture. Sprinkle the fish with an appropriate amount of cooking wine and starch, soak evenly, and place on a plate. Pour an appropriate amount of oil into a clean pan and wait until the oil is hot.

Put the wrapped fish pieces in the egg liquid and dip the eggs, then put them in the pot and fry them over low heat until they are golden on both sides, then heat another pot, pour in an appropriate amount of oil, and when the oil is slightly hot, put in the green peppers, red peppers, onions, and orange peels to fry fully, and then put the fish pieces in the pot, add an appropriate amount of cooking wine, soy sauce and water. Wait until the juice is reduced, then put the fried vegetables in and stir well to eat.

1 10 Continue with corn germ oil

2 10 Take a plate, pour in the seasoning sauce, mix well, add shredded green onions, shredded ginger, 3 10 Pour a ** into the evenly mixed seasoning sauce, put the fish on the plate, turn it over and let it be covered with sauce, marinate for 30 minutes.

4 10 Prepare an appropriate amount of starch and cover both sides of the fish with dry starch. Dip in starch for frying without sticking.

5 10 Prepare a wok, boil the water in the pan, add three or four tablespoons of oil, 6 10 Add the starchy pomfret and fry it slowly.

After 7 10 minutes or two, fry on the other side, 8 10 until golden brown on both sides. Fry until flipped several times during the process. Turn it several times so that it can be evenly cooked and prevent the surface of the beard from frying.

9 10 The plate is covered with chrysanthemum leaves. Remove the fish from the pan and place it in a dish of chrysanthemum leaves.

Cut the garlic into pieces, press it into a puree with a garlic press, evenly spread the garlic paste on the fish, sprinkle with salt, drizzle with light soy sauce and cooking wine, marinate for 20 minutes, put butter in the pot to melt, put in the marinated fish pieces, turn over after one side is golden, fry until both sides are golden, put it out of the pot and put it on a plate, sprinkle with crushed black pepper, and finish.

Fish is one of the most in line with the taste of the public, and it is also often eaten by everyone, braised fish, stewed fish everyone has eaten a lot, today I want to teach the big eggplant to build a delicious fried fish, add tomato sauce to fry together, the taste is better.

Ingredients: 300 grams of fish, 200 grams of tomato paste, 200 grams of corn starch, 10 grams of chopped green onion, 5 slices of ginger, 5 grams of garlic slices, 1 tablespoon of cooking wine, 1 teaspoon of salt, 1 teaspoon of sugar.

Preparation of fried fish in tomato sauce:

1. Cut the fish into pieces, then add salt and cooking wine to marinate for 10 minutes, and wrap it with cornstarch;

2. Pour oil into the pot, heat the oil at a temperature of 7, put in the fish pieces wrapped in cornstarch, fry until golden brown, and remove them;

3. Leave the bottom oil in the pot, heat, add ginger and garlic slices, add tomato paste, salt and sugar to taste, pour in the fried fish pieces, and stir-fry;

4. Finally, sprinkle with chopped green onions.

Tips: Before frying the fish, fry the fish in the pan first, don't fry it for too long, and remove it immediately until it changes color.

The steps of frying fish are as followsIngredients: fish, salt, noodles, cooking oil, etc.

1. Thaw the fish in advance, remove the internal organs, cut off the head and tail, and wash it.

2. Cut the fish into long pieces of suitable size, sprinkle with salt and marinate for a while.

3. Pour an appropriate amount of key flour into a small plate, and wrap the outer layer of the marinated fish in flour.

4. Pour an appropriate amount of oil into the pot, put in the fish segments when it is hot, and fry over medium heat.

5. Turn over when the bottom surface is colored, and continue to fry the other side. Fry the fish on both sides until golden brown.

The steps are as follows:

1. First wash the fish, remove the scales, gills, fins, and internal organs, scrape off the skin after a little scalding with boiling water, and wipe the water dry; Concealment.

2. Then cut the two sides of the fish obliquely a few times, depending on the size and thickness of the fish;

3. Put salt and liquor on the fish body and marinate for two hours; Macro banquet debate.

5. Drain the water on the fish and fry it in a pan;

6. After one side is cooked, turn over and fry again. Remove the ginger slices;

7. Finally, add a tablespoon of steamed fish drum oil and a little water, bring to a boil and simmer.

Ingredients: 1 fish, 5 red state peppers, 5 green peppers, ginger, garlic, chili peppers in sauce, coriander.

Method:1After cleaning the green and red peppers, cut them into small pieces, and then cut the ginger and garlic into shreds for later use.

2.Remove the internal organs of the fish, scrape off the scales and clean it, make a few cuts evenly on both sides of the fish, and apply salt to the scratched knife edge, which can ensure that the fish has more flavor.

3.Add an appropriate amount of oil to the pan, and when the oil temperature is 5 hot, put the marinated fish into the pan and fry it on both sides, and take out the fish when it is golden brown and set aside.

4.Add an appropriate amount of oil to the pot, add the prepared green onions, ginger, green and red peppers and chili sauce and stir-fry until fragrant.

5.Add the fried fish so that all the ingredients are evenly spread on the fish.

6.Stir-fry for 2 minutes, you can turn off the heat and take out the fish, and then add an appropriate amount of coriander to make it ready.

How to fry fish non-stick pan.

1.Before frying the fish, you need to wipe all the cracks in the hot pan with fresh ginger, and then put oil, pay attention to the need to coat all parts of the pot with oil, so that when frying the fish, you can ensure that the color of the fried fish is shiny, and the fish skin will not fall off.

2.Choose fresh fish for frying fish, and after cleaning it, completely control the moisture, and then fry the fish in the pan, so as to ensure that the fish does not stick to the pan.

3.You can coat the fish with a layer before frying it, taking care to be thin, and you can also roll it in the egg wash before frying the fish before frying it to prevent the fish from sticking to the pan.

4.After the pan is hot, you can brush the surrounding area of the pan with cold oil and pour it out, and then fry the fish in cold oil so that the fish does not stick to the pan.

5.Before frying the fish, add an appropriate amount of white sugar to the pan, and when the color of the sugar turns yellowish, add the fish, which not only does not stick to the pan, but also makes the fish taste more delicious.

1. Wash and dry the fish, and marinate for 20 minutes. 2. Put oil in the pan, wait for the oil to heat up, put ginger, and add a little salt to prevent it from sticking to the pan, 3. Put the fish and fry it on high heat (lock the juice on the fish). Reduce the heat to medium-low and fry until the skin is golden brown. Remove from the pan.

500 grams of fish, a little minced ginger, a little minced garlic, 4 chili peppers, light soy sauce, salt.

Coat the fillet with half of the sweet and spicy powder. Spread the fillets flat on a cutting board, dip your fingers in the sweet and spicy powder, and spread them on the fillets. Then turn the fillets over and coat the other side with sweet and spicy powder, making sure that each slice is evenly coated.

4.Put the fillets in the flour and dip them. Place the fillets in a large bowl, then sprinkle a handful of flour and turn the fillets several times with tongs so that the fillets are evenly coated with a thin layer of flour.

5.Heat oil. Pour oil into a shallow frying pan or cast iron frying pan and heat for 3-4 minutes, then sprinkle a little onion into it, if the onion sizzles immediately, the oil is ready to fry the fish.

6.Place the fillets flat in a frying pan. Use tongs to pinch the fillets from the bowl into the frying pan and flatten the fillets so that they do not overlap each other.

The fillets are fried until they are golden brown and brownish. Then use tongs to turn the fillet over and fry the other side. 7.

Clip out the fillet. Remove the fillets from the pan with tongs and place on a plate lined with paper towels and let the oil drain. Be gentle when holding the fillet, as the cooked fish will easily fall apart.

If you want to add flavor to the fillet, add onions, peppers, and other vegetables to the hot oil before serving.

Put a little oil in a non-stick pan and fry it over medium heat until golden brown, the general iron pan should heat the pan and then rub it with ginger, and then put a little oil and fry it again, so it will not stick to the pan.

Wash it, cut it clean, pour oil into the pot and heat it, fry it directly in the pot, and add water after it is browned.

Heat the pan with cold oil, add the small fish, fry until slightly yellow, and then fry again.

First look at what kind of fish to fry, the main thing is to master the heat and the technique of turning the pot.

Just put more oil in it and take your time.