How do you fry fish to make it crispy? How to fry the fish and fry it crispy and crispy

Before we fry the fish, we must first coat the surface of the fish with a layer of starch, and then put the fish in when the oil temperature is 5 hot, and fry it until both sides are golden and ripe, and the fried fish is particularly crispy.

The starch coating is softer, the flour is harder, and the egg yolk is fried to make it crispier. Fry slowly over low heat, don't flip at will in the pot, wait for the molding to float, remove the oil, if you want to eat more crispy, you can raise it to 6 into the hot oil temperature, and re-fry for 30 seconds.

The oil temperature of fried fish should not be too high, the oil temperature is too high and it is not easy to fry through, keep it on medium heat, take out the fish after frying, and then fry it again after cooling, the fish will be very crispy and delicious.

【Crispy fried fish】

1. Remove the head of the small fish and clean it up, add salt and peppercorn powder and marinate for about half an hour. Because the little yellow flower is not fishy in the first place, it is not very fishy with special materials.

2. Modulation of fried paste:

Starch and flour in a ratio of :1, add water and mix well to form a thin paste. The thinness is the degree that the fish can roll in it, and it can be stained with a very thin layer of batter, and the excess batter will quickly drip down.

3. Rinse the marinated fish with water to remove the seasoning, and then absorb the fish body water for later use.

4. Put oil in the pot, the depth is greater than or equal to the thickness of the fish body, and the heat is eighty percent hot, just about to start smoking.

5. Hold the tail of the fish in your hand, put the fish into the batter and stick the batter on both sides, then drip off the excess batter and put it into the oil pan.

6. Fry until the skin of the fish is wrinkled and the color is yellow, then remove from the pot to absorb oil and serve!

Four key points] First, the preparation of batter, starch fried crispy, flour fried crispy, indispensable;

Second, the batter should be thin, too thick paste will be too sticky and too thick, which is both oily and not easy to crispy;

Third, the fish body must be dried after marinating, otherwise the batter will become thinner and thinner, which will affect the quality of the fried fish later;

Fourth, the oil temperature should be slightly higher, and the oil should be fried quickly and crispy.

It is first soaked and marinated in Hailimei, and then fried in batter.

How do you make fried fish crispy and delicious?

1. Fried fish sticks.

Wash the herring meat and drain the water, cut it into long strips, then add wine, salt, green onions, ginger slices, monosodium glutamate to stir evenly and marinate slightly, mix the egg whites with chopsticks, and then put flour and baking powder in it, and then put a small amount of water into the egg white paste, put the fish sticks into the egg lake batter and mix evenly, put the cooked lard into the pot and burn it until it is hot, put the fish fillets wrapped in paste into the pot respectively, take out the drain when the egg batter is just cooked, and when the oil is hot to 7, then put the fish fillets into the pot, see that it is light yellow, And when the soft shell is lifted, drain the oil, put it on the plate, and put the pepper salt and tomato sauce on the side of the plate, and dip it when eating.

2. Crispy fried fish.

First take out an appropriate amount of salt, white pepper, chili powder, cumin powder, green onion and ginger, cooking wine, flour and starch, and then adjust the flour and starch into a fried paste according to the ratio of 2 to 1, and then wash the small fish to remove the head, scales and internal organs, and then put it into the fried paste and mix well, and put an appropriate amount of oil in the pot to heat it, and then put in the fish that is stained in the fried paste, take it out when the fish is fried, all fry it in turn, and fry it again, the fish is fried to golden brown and crispy and then take it out and put it on a plate to eat.

Usually we make small fish to be fried and eaten, and the fried small fish tastes crispy, even fish bones and fish bones can be eaten, and calcium can also be supplemented. There are many ways to dry fry small fish, some use flour, some use starch, some use eggs, and some use batter, and the individual practices are different.

Some friends make fried fish, either fried soft, fish bones piercing the mouth, or fried too hot, easy to burn, teach you to fry fish without adjusting the batter, teach you to fry fish skills, directly mix with powder, fried small fish eat meat fragrant thorny crispy, fish bones can be eaten, too fragrant, is a husband's favorite appetizer. Let's take a look at how to make this fried fish, you can also learn it and make it for your family.

Ingredients required for dry fried small white fish: 500 grams of small white fish, appropriate amount of oil and salt, half a green onion, 1 piece of ginger, 1 teaspoon of five-spice powder, 3 tablespoons of flour, 1 tablespoon of starch, 1 tablespoon of cooking wine, appropriate amount of barbecue dipping sauce

Buy this kind of small fish, we call it small white fish here, I don't know what the scientific name is, small white fish to choose fresh, the fish's eyeballs are full and convex, the cornea is transparent and clear, elastic, not fresh fish, the eyes are dull, the eyeballs are sunken. If the gills are darkened to a grayish-red or grayish-purple color, the fish is not fresh.

Wash the small fish, wash it twice, the scales will basically be washed off, squeeze out the internal organs with your hands, wash them clean, and drain the water.

Put the small fish in a large bowl, add salt, five-spice powder, cooking wine, green onions, ginger slices, mix well, marinate for half an hour, and marinate the small fish to taste. The fishy smell of small fish is relatively strong, and both ginger and cooking wine can remove the fishy smell. When the time is up, pick out the green onion and ginger, and drain the small fish.

Put the small fish in a basin, add flour and starch, stir up and down evenly, so that the surface of each fish is stained with a layer of powder, and shake off the excess powder, leave it for a few minutes, so that the surface of the fish will be moistened, so that the powder will not fall off, and the powder will not fall off when frying. To achieve a crispy texture without being soft, the best way to do this is to mix flour and starch. Of course, to be crispy on the outside and tender on the inside, then the starch should account for a relatively large proportion of the mixed powder, preferably 1:

3, (flour 1: starch 3), so that the fried fish has a good effect.

Add oil to the pot and burn it to 5-6 heat, fry the small fish into the oil pan one by one, so that each fish will be evenly heated, will not stick into a ball, do not move it too quickly after putting the fish in, fry it for a while, and then spread the fish in the oil pan, fry the fish into shape, take it out, let it cool, raise the oil temperature to 7-8 into heat, put the small fish into the re-frying, fry the small fish until golden brown, crispy and fragrant, take out the drained oil, fry all the small fish, you can add some pepper and salt and mix well, the dipping sauce I use for barbecue, the taste is better, and there is more taste.

If you want the fried food to be crispier, just pay attention to frying it more often; After the small fish is cleaned and marinated, it is wrapped in batter and fried over low heat, and it will become more crispy after being removed and fried again.

Wash the fish, it is best to use small fish, large fish can also be, but cut into small pieces, and then put an egg in the flour, prepare the shape of yogurt, and then dip the fish in it, fry it in the pan and fry it yellow, pick it up, and then raise the oil temperature in it, the complex slightly looks like orange, and then let it cool and sprinkle some cumin pepper noodles or barbecue sauce to eat directly, very crispy.

Pick small fish and control the oil temperature. 1. The fish should choose the kind that is relatively small, and the bones and bones are relatively delicate in order to be crispy. After this kind of fish is fried, the fish bones and bones can be fried crispy, and it tastes delicious.

2. Prepare eggs, cornstarch, plain flour, water, and clean cooking oil. Two eggs, beat them into a bowl and stir well, starch and flour with the same amount, put in the egg mixture, stir into an egg batter (the fish is coated in egg batter, there are slight drips, it is best) If it is too thick, you can add cooking oil appropriately to mix. To make the egg batter, you should stir it in one direction, and the fried fish will be beautiful.

You can use all starch or all flour, add flour appropriately, and the fried fish pieces will be crispier when cooled.

3. It is necessary to have a good grasp of the temperature of the oil, the fried fish is charred on the outside and tender on the inside, the taste is crispy, and the color is necessary. Wash the pan and heat it and pour in the clean salad oil. Heat the oil until it is hot, coat the fish evenly and put them into the oil pan one by one to avoid sticking.

Every time a piece of fish is dropped, it immediately floats). Put all the fish into the oil pan, float up, remove when the color is fried to a yellowish color, and when the oil temperature is slightly higher, put the fish back into the oil pan, and remove it when it is fried to persimmon yellow, and drain the oil. (For the second time to re-fry the fish, try to fry the fish a little dry and darker in color, so that the taste will be crispy).

Ingredients: 500 grams of saury.

Accessories: 1 small piece of ginger, 1 green onion, 1 tablespoon of cooking wine, 2 teaspoons of salt, 1 egg, 1 tablespoon of flour.

2. Chop the green onions and ginger, and you can put a little more green onions.

3. Add salt, cooking wine, green onion and ginger to the saury segment, mix well, and marinate for more than 10 minutes.

4. Add about half an egg mixture and flour and stir well.

5. Heat the oil in the oil pan, insert a chopstick, and see that the chopsticks immediately have dense small bubbles around the chopsticks, and the oil temperature is good, and put in the marinated saury pieces.

6. Fry over medium heat.

7. Turn it on both sides and fry the fish until it is golden on both sides, and the finished product is as follows.

A home-cooked food suitable for all ages, fried fish pieces, simple to make, delicious, favorite to eat downstairs small yellow croaker, fried that is called a crispy, fried to the fish bones are crispy and loose, ** is also very economical, whether it is a dish or a meal to eat, it is very down-to-earth, common fried hairtail, small yellow flower, crucian carp, etc., when I was a child, the conditions at home are average, only during the New Year, you can eat a meal of fried fish pieces, just out of the pot crispy inside the tender, fragrant, want to make the fried fish pieces delicious, you have to learn to adjust the batter, Today I will share a small trick for frying oil and hanging paste, the method is also quite simple, you can get it in just a few steps, and you don't need to pour too much oil, the skin is browned, and the fish is tender.

The batter of fried fish pieces, I have seen all kinds of them, some people use flour, some people use starch, and some people like to pat dry powder, and finally this efficiency is average, the cooking oil fried with dry powder is basically wasted, and then fry other dishes, there is a great fishy smell, there is no way to use it again, undoubtedly increasing the cost, so it is not recommended to shoot dry powder, and later found that only starch and eggs, these two are the best match, stir in one direction with chopsticks, resulting in a strong batter, so that the fried fish pieces, crispy on the outside and tender on the inside, the dough is thick and not easy to fall off.

Is the fish nuggets good? It has a lot to do with the batter, the role of a successful batter must be crispy, and it can be kept crispy and tender for a long time, the fish inside is looming, the meat aroma has not run away at all, all wrapped in the batter, the flour can make the fish more crispy, the taste is crispy, and it will not be soft.

Ingredients for fried hairtail: hairtail, green onion and ginger, cooking wine, egg, starch, water.

Seasoning: salt, five-spice powder

1. Wash and cut the hairtail, keep the outermost white scales as much as possible, do not clean it, this is good for the human body, just eat it with confidence.

2. If you want to get the flavor of the hairtail, you have to marinate it in advance, don't miss this step, according to the number of ingredients, increase or decrease the condiments, put in 1 spoon of cooking wine, 5 grams of salt, half a spoon of five-spice powder, grasp and mix evenly, and marinate the green onion and ginger for 20 minutes.

3. Start to adjust the batter, add 5 spoons of starch, one egg, two spoons of water to the bowl, stir clockwise with chopsticks, do not have granules, it will affect the taste of the fish.

<>5. Pour peanut oil into the pot and burn until it is hot, put in the marinated fish and start frying, turn to low heat and fry until both sides change color, about 2 minutes later, control the oil and take it out, don't fry it for a long time, and then fry it again.

6. Continue to wait for the oil temperature to rise to 60% hot, and then go down to the hairtail section to fry again, then the hairtail fish will turn from light yellow to golden, continue to fry for about half a minute, and then remove the oil.

Skill summary 1, don't fry the hairtail too much at a time, if you eat it overnight or later, the texture and taste will be discounted, and this dish should be cooked and eaten to be delicious.

2. The salt content of pickled hairtail should not be too much, the more salt the more serious the damage to the fish tissue, only a small amount can be used, and the batter is also a little less, a total of two salts should be put in total.

3. Fried hairtail, if the pursuit of crispy effect is obvious, you can fry it again after frying, the taste will be better, and the second time can be controlled in 30 seconds.

To fry the fish crispy, when processing the fish, you can soak it in salted water for 10 minutes to 15 minutes, and then fry it, so that the fish pieces are not so easy to break, before frying the fish on the surface of the starch, and then put it into the pot to fry, so that there will be no breakage, if you can add an appropriate amount of baking soda to the starch, the fish will be more crispy and soft.

When frying fish, you can dry the raw fish, wait until it is burned and then put the fish into the pot, you can also soak the fish in soy sauce first, and then put it in the oil pan to fry, or wipe the surface moisture of the fish, apply some flour, and wait until the oil is hot before putting it in, you can also use ginger to wipe the pot and the surface of the fish before frying the fish, so that the fried fish will be more delicious.

If you want to fry the fish to be crispy, you should pay attention to soak the fish in milk before frying, take it out after a while, drain it and then put it in the oil pan to fry, so that the fish will be more delicious, and the fishy smell can also be removed, you can also drop some wine or vinegar on the fish and stir evenly, and then beat it after about 4 minutes, so that the fried fish will have a strong fragrance and be very crispy.

It is easy to splash oil when frying fish, you can use a clean towel to dry the surface moisture of the fish before frying, and then smear it with some flour, so that you can protect the fish skin, and you can also marinate it with some soy sauce, which can also achieve a good protective effect.

If you want to avoid the fish skin paste pan, then you need to prepare a clean pot to heat, put the vegetable oil in it, pour it all out when the oil is warm, heat the pan again, add some oil again, and wait until the oil temperature is suitable, you can start frying the fish.