Is it better to fry fish in a hot pan with cold or hot oil?

We usually fry fish at home, but due to the limitations of conditions and experience, the fried fish is often difficult to form; According to my personal experience in the kitchen, the reason for the success or failure of fish frying is not the question of "hot pan or hot oil", but oil temperature control is the key to frying fish.

How to fry fish to make fish delicious and delicious?

The control of oil temperature when frying fish is the key to the success or failure of frying fish!

First we wash the processed fish, then marinate it with salt and cooking wine. Brush the wok clean (note: be sure to scrub it clean, in fact, someone uses ginger to wipe the bottom of the pot, the purpose is to make the bottom of the pot clean, ginger will not form any substance at the bottom of the pot, to help prevent the fish from sticking to the bottom of the pot); Then pour a spoonful of oil on the pot, turn the pan to fully spread the oil to the bottom of the pot, heat the oil, and pour out the oil in the pot (the purpose of this practice is to "moisten the pot", that is, to moisten the pan with oil, this practice can help the fish not stick to the bottom of the pan when frying the fish, but the effect is not very obvious and can be ignored); Finally, pour oil into the pot, and when the oil temperature reaches 70% hot (to reach the state that the oil is almost smoking), put in the marinated fish (before the fish is put into the pot, the water on the fish should be wiped dry with kitchen paper); When frying the fish, do not move the fish at first, wait for the skin of the fish to be set, slowly turn the pan so that all parts of the fried fish in the pan are evenly heated, wait for one side to fry until golden brown, and then turn over and fry the other side.

Focus: No matter how to operate in the process of frying fish, controlling the oil temperature is the key, the oil temperature must reach more than seven layers of heat, and only the oil temperature reaches the conditions, which is the key to ensuring the frying of fish. Other practices such as:

Rubbing ginger on the bottom of the pot, moistening the pan with oil first, and heating the pan with cold oil are not necessary. Only when the oil temperature is high enough can the surface of the fish be set in a short time, which can not only prevent the fish from sticking to the bottom of the pan, but also lock the fresh substances in the fish's body, so as to achieve the effect of charring on the outside and tender on the inside.

It is best to fry fish in hot oil, as hot oil prevents the skin from sticking to the pan. It can make the fried fish more complete and look better. However, the oil temperature should not be too high, as it will make the fish difficult to cook and easy to paste.

Frying fish should be put in the pan with cold oil, a little salt should be sprinkled before frying to prevent the fish from sticking to the bottom of the pan, and fry slowly over low heat during the frying process, don't worry!

We must use hot oil when we fry fish, so that the rain can set the shape instantly, so that there will be no frying, and the fish will be more delicious and crispy on the outside and tender on the inside.

Cooking is really a science with connotation, and those who can cook will make a meal with a different taste. As a novice cook like me, I don't even know which is better to put cold oil in a hot pan or cold oil in a cold pan when stir-frying, let alone the taste of cooking. Putting cold oil in a hot pan and putting cold oil in a cold pan is actually a different way of cooking food, and the way of choosing is different.

First of all, let's take a look at the differences between different ways of using oil. 1. Hot oil in a hot pan: put oil in the pan after it is hot, and put raw materials after the oil is hot; This situation is suitable for stir-frying, and it is also the most common way to cook at home, so that the stir-fried dishes will be more delicious.

For example, stir-fry green vegetables, stir-fry garlic in cold oil in a hot pan, add green vegetables after the oil is hot, and stir-fry quickly.

It should be noted that when cooking chili fried meat, the oil temperature of the meat should not be too high, so as not to make the raw materials stick together due to the high temperature, and the oil temperature is too low and the meat will leave an oily smell.

2. Hot pan with cold oil: put oil in the pan after it is hot, and then put the raw materials; This situation is suitable for stir-frying spices such as shallots, ginger and garlic, bean paste, Sichuan pepper, etc., which will help to burst the fragrance of spices. For example, in the following process of homemade hot pot base, first put green onion and ginger to stir-fry, put bean paste and fry red oil, the whole process is controlled on medium heat, and the fire should not be too big.

3. Hot oil in a cold pan: put oil directly in the pan without heating it, and put raw materials after the oil is hot; It is suitable for frying, there is no need to heat the pan for fried food, the pot is too hot and will produce oil smoke, after the oil is put in the cold pan, put the ingredients at the temperature, such as making sweet and sour tenderloin, when frying the tenderloin, first cold the pan with oil, and put the marinated tenderloin after the oil is hot.

4. Cold oil in a cold pot: put oil in a hot pan without heating, and then put raw materials;

This situation is relatively rare, and it is generally used to fry cumin, which is easy to paste off spicy.

After knowing these differences, I believe you already know that the correct way to use oil is very helpful for cooking.

The new question arises, what is the difference between different oils, such as canola oil, pork, peanut oil, olive oil, etc., in terms of taste and health?

Putting cold oil in a hot pan and putting cold oil in a cold pan is actually a different way of cooking food, and the way of choosing is different.

There is a certain difference between hot pan cold oil and hot pan hot oil. Heat a pan with cold oil. Fried food.

Extra crispy. If you heat the pan heat the oil. Carry out fried food.

Didn't wait for the food to be fried through. It's a little scorched outside. So when frying things to heat the pan and cold oil under the things.

Hot pan hot oil is especially easy to stick to the pan, and it is difficult to master the heat, while hot pan cold oil will not cause this situation, and the taste of the dish is the same.

Frying fish is hot pan with cold oil. Because the fish meat is delicate, there are no coarse tendons, and the fibrous tissue is not compact, if the hot oil will cause the fish to loosen, it will destroy the appearance of the fish. Moreover, there will be a lot of water on the fish, and if you fry it directly in the pan, it will not only splash the oil, but also the fish will be very easy to stick to the pan.

Frying fish is hot pan with cold oil. Because the fish meat is delicate, there are no thick tendons, and the fibrous tissue is not compact, if the hot oil is known, the fish will loosen, which will destroy the appearance of the fish. In addition, there will be a lot of water on the fish, and if you fry it directly, not only will the oil be splashed, but the fish will also stick to the pan very easily.

Fry the fish in hot oil.

In daily life, there are many ways to make fish, such as steamed fish, which is also a favorite way for many people to eat. Of course, there are many people who like braised fish. In the practice of braised fish, there is a very crucial step, which is to fry the fish.

In addition to braised fish, there are many fish practices that involve frying fish, and it should be noted that it is better to fry fish in hot oil.

Wait until the oil is hot before putting the fish, because if you fry the fish in cold oil, as the oil temperature slowly rises, the fish will stick to the pan, and finally lead to the occurrence of the fish breaking skin. It is also possible that the oil is hot, but during the oil heat, the fish is not heated enough, the inside is sandwiched, and the skin is mushy outside, so it is best to put the hot oil in the pot, but don't wait for the oil to be mushy before getting into the pot.

Precautions for frying fish

Before frying the fish, you should pay attention to the oil splashing, you can first wipe the water on the fish as much as possible, and then wait until the oil temperature is dissipated, put a little sugar, stir and melt, and then put a little salt, and finally put the fish down to fry, so that it is not easy to splash oil, not easy to stick to the pan, and will not break the skin.

It is also necessary to pay great attention to the fact that when the fish is fried, it must be fried slowly over low heat, if it is used on high heat, it is easy to splash oil, and it is easy to operate improperly, so that the oil temperature is not easy to control and the fish is burned. Then you can't turn it over as soon as you fry the fish, wait a little longer, shake it with a spatula to see if one side is already fried, and then turn it over.

It is generally better to fry fish in a hot pan with cold oil. Heat the pan first, then add the oil, and fry the fish over medium-low heat at the same time, so that the fish does not break the skin. Because the fish meat is delicate, there are no thick tendons, the fibrous tissue is not tight, and the thermal conductivity is poor, so it is best to use a virtual pan to cool oil.

After the fish is cleaned, there will be a lot of water on the fish, and if you fry it directly, not only will the oil be splashed, but the fish will also stick to the pan very easily. Therefore, before putting the fish in the pan, you should wipe the water on the fish with kitchen paper, and then dry it, so that it will be much better if you put it in the pan again. Wash, dry, and heat the pot first, smear a layer of ginger juice on the bottom of the pot with fresh ginger, and then put oil to heat, and then fry the fish after the oil is hot, so that the fish skin will not stick to the pan.

Because after rubbing the pot with ginger, the ginger juice will form a layer of isolation film, which can make the fish meat heat more evenly and keep the fish skin, so that it will not stick to the pan. Add oil to the pot, after the oil is hot, sprinkle a layer of salt on it, and then gently shake the oil pan, wait for the salt to stain the entire pan surface, and then put the fish in to fry, so as to ensure that the fish will not cause a drastic change in oil temperature, so the fried fish will not stick to the pan and will not break the skin.

Tips for frying fish:

1. When frying fish, do not turn the fish immediately after it is put into the pan. Wait until the skin is golden brown before stirring.

2. Cooking vinegar is to remove the smell and improve the freshness, at this time, it is not afraid to add more vinegar, because it has to be stewed, so it is not afraid that there will be a sour taste after it comes out of the pot.

3. Break the eggs and pour them into a bowl and stir well, then put the washed fish or fish pieces into the bowl respectively to coat the fish with a layer of egg juice, and then put it in a hot oil pan to fry. In this way, the fried fish will not stick to the pan.