How do you fry fish nuggets crispy and crispy? How to make fried fish pieces crispy and delicious

Here's how to fry fish crispy and crispy:

Ingredients: Ingredients: 250 grams of herring; Excipients:

100 g of egg whites; Seasoning: 5 grams of wheat flour, 1 gram of baking powder, 2 grams of salt, 5 grams of white wine, 10 grams of green onions, 2 grams of monosodium glutamate, 3 grams of ginger, 4 grams of salt and pepper, 50 grams of lard (refined), 20 grams of tomato paste.

Steps: 1. Wash and drain the herring meat, cut it into long strips, add wine, salt, green onions, ginger slices, and monosodium glutamate, stir evenly and marinate slightly.

2. Mix the egg whites with chopsticks and add flour, baking powder and a small amount of water to make an egg white paste.

3. Put the fish sticks in the egg lake paste and mix well.

4. Put the cooked lard into the pot and boil until it is 50% hot, put the fish fillets wrapped in paste into the pot respectively, and remove the oil when the egg batter is just cooked.

5. When the oil is hot to 7, put the fish fillets into the pot, see that it is light yellow, and when the soft shell is raised, remove and drain the oil, and put it on the plate.

6. Put pepper, salt and tomato sauce on the side of the plate, and dip it when eating.

Flour and starch are used together. If you want to fry the fish pieces crispy, that is, flour and starch are used together, first clean the fish you bought, cut it into small pieces, add the cut ginger slices, cooking wine, and salt to marinate, and then marinate, find another bowl, add the appropriate amount of starch and flour to it, add water and stir it into a paste.

Then the marinated fish pieces are dipped in a little dry flour, and then put them in a bowl to stick to the paste, so as to prevent the phenomenon of depulping when frying, pour an appropriate amount of cooking oil into the pot to heat to bubbling, you can use chopsticks to put the fish pieces into the pot one by one, just 20 seconds out of the pot do not turn it casually, wait until it is set and then use a spatula to copy it up.

Fry it once first, let the surface become yellowish when it is fished out, and then wait until the cooking oil is heated and then put in, after two times of fried fish pieces, the surface is golden and crispy, and the taste is better, if you want the fish pieces to be delicious, you will mix flour and starch together, so that the starch can keep the moisture in the fish, and the flour can make the fish pieces more crispy.

When buying fish, you can ask the boss to help clean the internal organs and scrape off the scales. After buying it, wash it, let it dry for an hour, and drain the water.

Dry the small fish, add ginger foam, a spoonful of salt, three spoons of cooking wine, and marinate for half an hour. After marinating the small fish, add half a spoon of pepper, a little chicken essence, two spoons of flour and stir well.

Heat the oil in the oil pan, heat it to sixty percent hot, heat it over medium heat, put in the dried fish and fry it, don't put too much at one time, don't stir it as soon as you put it in, fry it for a minute or two and then turn it over, fry it on both sides, and the dried fish can be scooped up when it floats up.

If you want to eat tender fish, you can eat it in the last step. I like to eat small fish with crispy fish bones, so the small fish that I fished out is left to cool for about ten minutes, and then I will go back to the pot to fry it, so that the small fish do not need to spit out the fish bones, and it is crispy and delicious.

Ingredients: fresh hairtail, edible oil.

Ingredients: chili pepper, edible salt, sand tea sauce. Sichuan peppercorns, sugar, white vinegar, soy sauce, white wine, ginger, green onions, milk (you can remove the smell and make the hairtail taste very tender).

1. Scrape off the scales, remove the internal organs, chop off the head and tail and wash them, and cut them into 5 cm long sections.

2. Put the fish in a bowl, add minced green onion, minced ginger, salt, soy sauce, cooking wine, pepper, mix well and marinate to taste, and pat the flour on top.

3. Fill the wok with oil and burn it until it is hot, fry the fish section until it is yellow, and when the oil temperature reaches eighty percent hot, fry it again in the pan, and the fish section is golden brown and drain the oil, and put it on the plate. Serve with a plate of pepper and salt.

500 grams of yellow croaker, fried paste; 2 tablespoons of starch, 4 tablespoons of glutinous rice flour, 2 grams of yeast powder, 2 grams of five-spice powder, appropriate amount of water.

Green onions, ginger, Sichuan peppercorns, cooking wine, salt.

Characteristics: not greasy, crispy, fragrant and tender.

Operation 1, remove the yellow croaker and wash it.

2. Cut a flower knife on the fish body.

3. Add green onions, ginger, peppercorns, salt and cooking wine, mix evenly, and marinate for 30 minutes.

4. Prepare starch, glutinous rice flour, yeast powder, and five-spice powder in proportion.

5. Add an appropriate amount of water to make a frying paste. Immerse for 20 minutes.

6. Wash the marinated fish to a clean and evenly dipped in fried paste.

7. Fill the pot with oil, heat it, and control the oil temperature to drop a few drops of frying paste with chopsticks, so that it can float quickly.

8. Dip the fried fish and drain off the excess batter.

9. Put it into the oil pan and do not stir.

10. Gently shake the oil pan to make the fish float, and fry it over low heat until the skin is slightly yellow.

11. Remove the fish and reheat the oil.

12. Re-fry the fish until golden brown, remove and drain the oil.

The steps for how to fry fish pieces are crispy and delicious are as follows:1. Put green onions, ginger slices, salt, pepper and cooking wine into the fish pieces, grasp and marinate for 15 minutes.

2. Add a spoonful of flour, a spoonful of cornstarch, an egg and water to the basin, stir well, and let stand for 5 minutes.

3. Take out the accessories from the fish pieces, pour in the batter, stir well, and heat the oil.

4. When the oil temperature is hot, put in the fish pieces and gently touch them with chopsticks to avoid the fusion of the fish pieces.

5. After frying the fish pieces for three to five minutes, the skin is golden brown, remove the fish pieces and let them cool.

6. Heat the oil again, re-fry the fish pieces for 30 seconds to increase the crispy taste, and then put it on a plate and eat after removing it.

One pound of fish, rice noodles, ginger, green onion, garlic, salt, soy sauce, cooking wine, chicken essence, star anise, cinnamon.

1. Process flow.

Raw material processing, dicing, impregnation, rinsing, frying, seasoning, draining, seasoning, bagging and sealing, sterilization and cooling, thermal insulation inspection, finished product.

2. Preparation of seasoning liquid.

1 kg of fennel and cinnamon, 1 kg of Sichuan pepper, add water and boil for 1 hour, filter and adjust 50 kg; Then add 15 kg of sugar, 3 kg of refined salt, 1 kg of monosodium glutamate, and kg of rice wine and mix well.

3. Key points of operation.

1) Raw material treatment: After the raw fish is washed with the head, internal organs and tail, cut into small pieces, soaked in 10 Baumé salt water for 5 minutes, removed and rinsed, fried until yellow, soaked in seasoning liquid for 30-60 seconds, and drained into soup.

3) Sterilization: (10-55-rapid water cooling 118) MPa.

Thermal insulation inspection: the bag body is placed in 37 2 insulation room, thermal insulation storage for 7 days, the expansion bag is removed, and the qualified finished products are stored in storage.

Grass carp. Rich in protein, with the ability to maintain potassium and sodium balance; Eliminates edema. Lowers blood pressure, which is beneficial for growth and development.

Rich in phosphorus, it has the ability to build bones and teeth, promote growth and repair of body tissues and organs, supply energy and vitality, and participate in the regulation of acid-base balanceRich in copper, copper is an indispensable micronutrient for human health, which has an important impact on the development and function of blood, central nervous system and immune system, hair, ** and bone tissue, as well as brain and liver, heart and other internal organs.

Add shredded ginger to the grass carp cubes and marinate in fine salt for 30 minutes. Shred the ginger, shred the chili king, cut the chives into sections, add light soy sauce, aged vinegar and white sugar to the bowl for later use.

When the oil pan is heated to 60%, put in the grass carp pieces, do not turn it, and when the fish pieces shrink and slightly yellow, turn the fish pieces over and then fry, and fry them until browned. Since the pieces of fish stick together during the frying process, it is necessary to separate each piece of fried fish.

Stir-fry the shredded ginger, shredded chili pepper and shallots in another pot until six minutes hot, pour in the fish pieces and stir-fry, remove the fishy smell with cooking wine, then put in the prepared condiments, cook it, and when the pot is dry, sprinkle with shredded ginger and shallots.

Precautions. Do not flip the fish pieces when frying, otherwise the fish pieces will stick to the pan and spread out and not form.

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Fried fish pieces. Prepare ingredients: grass carp pieces, eggs, ginger, cooking wine, salt, pepper, chicken essence, starch, cooking oil (fish pieces can be prepared at will, as long as you like to eat).

Treat the grass carp cleanly, especially near the fish bones in the fish belly, there will be some blood water, which needs to be cleaned, otherwise it will taste fishy, and if you want the fish to taste fragrant, the blood water must be cleaned.

Then chop the grass carp into small pieces, put it in clean water, soak it for ten minutes, and then wash it with your hands.

At this time, we have to marinate the grass carp, which can remove the fishy and increase the taste, put shredded ginger, cooking wine, salt, peppercorn powder, chicken essence, and mix evenly with your hands.

Marinate for at least half an hour, because after the grass carp meat, the marinating time is short, and the taste is not delicious.

After marinating, take a bowl, beat an appropriate amount of eggs, use an egg yolk separator, take out the egg yolk, use only the part of the egg yolk, do not use the egg white liquid, stir well. Wrap the fish pieces in only egg yolk liquid, and it will be more crispy and delicious when fried.

Then pour an appropriate amount of starch into the plate, wrap the fish pieces in the egg yolk first, then put the starch in it, and do the same for each piece of fish.

After the pot is heated, pour in cooking oil, and then heat the oil to five or six percent hot, put the fish pieces into the pot, fry them until they are set, turn the fish pieces frequently, and fry them until the fish pieces are slightly yellow.

Finally, heat the oil to a heat of seven or eight percent, put the fish pieces back into the oil pan and fry them until they are golden and crispy.

After the fish pieces are fried, sprinkle with cumin or chili powder, it tastes more delicious, it can be used as a dish, it can also be used as a snack, it is really good, you can try this method, it is very delicious.

Fry the fish pieces, do three things:

1. The fish pieces can not be directly coated in flour, they should be marinated with seasonings to remove the smell and enhance the flavor, when marinating, add ginger, salt, cooking wine, pepper, grasp and mix evenly and marinate, at least half an hour;

2. When frying fish pieces, the eggs used cannot be whole eggs, only egg yolks are used, so that the fried fish pieces are more crispy, and the tips should be remembered;

3. When frying the fish pieces, remember to use low heat, fry them slowly, and not scorch the surface at once, first fry them until they are slightly yellow, and then fry them again until the fish pieces are golden and fished out, so that the fish pieces are more crispy, put them for a long time, and avoid resurgence.

Fried fish chunks bai:Preparation materials: 500g grass carp pieces, appropriate amount of oil.

Zhi, appropriate amount of salt, appropriate amount of flour, appropriate amount of ginger, appropriate amount of chicken back essence, appropriate amount of light soy sauce 1, clean the fish, cut into pieces.

2. Add the minced ginger, then add some light soy sauce.

3. Put some salt and chicken essence and mix well.

4. Sprinkle some dry flour inside.

5. Mix well and set aside.

6. After the oil is hot, put the fish pieces in and fry them.

7. Fry over medium heat until the surface is golden brown.

8. Scoop up and control the excess oil!

Sauce fragrant fried fish pieces to come.

Delicious. Ingredients: 700 grams of fish source.

Excipients: 1 2 teaspoons of salt, 3 teaspoons of dark soy sauce + light soy sauce, 2 teaspoons of wine, 1 teaspoon of rice vinegar, white pepper.

dao1 3 teaspoons, a pinch of oyster sauce, 1 handful of sweet potato flour, 2 handfuls of flour.

1. Wash the fish and cut it into pieces, mix well with cooking wine, salt, light soy sauce, dark soy sauce and pepper, and marinate for 20 minutes.

2. After marinating, add sweet potato flour to grasp well, then add flour and stir well.

3. Put oil in the pan, when the oil is hot for 5 to 6 percent, fry the fish pieces wrapped in powder.

4. The fish pieces are slightly yellow, turn over and fry again, and the fish pieces are golden brown and then remove from the pot.

Nutritional value of fish:

Rich in complete protein. Fish meat contains a lot of protein, such as yellow croaker, hairtail, mackerel, silver carp, carp, crucian carp, 13%.

The fat content is low and mostly unsaturated fatty acids. The fat content of fish meat is generally relatively low, most of them are only 1% 4%, such as yellow croaker containing hairtail fish containing mackerel containing 4%, silver carp containing carp containing 5%, crucian carp containing bighead carp (fathead fish) only containing cuttlefish and betta fish.

The main thing to fry fish is to be.

Grasp the time well, after a long time, the fish will not taste good if it is too old.

Ingredients: 1 grass carp.

Excipients: pepper noodles, ginger, cooking wine, salt, green onions, flour, eggs, starch appropriate amount.

How to make fried fish pieces:

1. Cut the long fish, remove the internal organs, wash and drain. Put it in a basin, add five-spice powder, cooking wine, salt, green onions, stir well, and marinate for 30 minutes. (Reserve 2 points of saltiness, and sprinkle salt and pepper at the end).

2. Mix the spontaneous flour with water to form a batter, and the batter should not be too thick. Put the marinated strips into the batter and then clip them out, the batter can just fall from the head to the tail of the fish, and the whole body is still wrapped in a layer of batter. (It is said that the stupidest way to judge the proper thickness of batter is to see if you can find the fish's eyeballs.)

Thank God! Mine is still available).

3. Burn the oil until it is hot, fry the fish, adjust to low heat and fry slowly until the light yellow crust on both sides is removed, turn off the fire, and use oil-absorbing paper to absorb the fried fish.

4. Wait for the oil temperature to cool down and heat the oil again for the second frying. After this frying, the small strips will become golden brown on both sides and crispy in the bite. Be careful when arranging, otherwise you will break the tail of the fish. Finish with a sprinkle of salt and pepper and basil leaves.

When making fried fish, you can follow the above production process, but it should also be noted that different fried fish have different methods in the production, so when making fried fish, the selection of methods is more critical, so that the fried fish will be more delicious.