How do you fry fish pieces to make them crispier? How to fry fish pieces is delicious and crispy

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.

First of all, clean the fish, cut it into small pieces with a knife, put it in a bowl and pour an appropriate amount of ginger slices, cooking wine, and salt to marinate for a few minutes, and sprinkle pepper, chili powder and salt when marinating, and it will be fine for ten minutes, so that the fish will be more flavorful, and the fish can also remove the fishy smell, and it will taste good after it is made.

Then prepare two bowls, one bowl with eggs and stir well, the other bowl with an appropriate amount of starch and flour, and then pour in water and stir into a paste. That's the one step I'm going to talk about today that must be remembered. Because whether the fried fish is coated in flour or eggs first, the final taste is very different from other aspects, so it is recommended that you use two bowls.

In fact, don't wrap the fish in flour first, because it will absorb the original moisture in the fish pieces, and then it will directly affect the taste of the fish, and it will not be tender at all, and it will not be crispy when fried. Therefore, it is necessary to coat the eggs first and then the flour.

When frying fish, in order to prevent the fish from sticking to the pan, you can use ginger juice or apply it to the bottom of the pan again, and put more oil to make the fish soak in the oil pan, so it is also convenient for the fish to turn over, so that it will not stick to the pan easily. If you want the fish pieces to be more crispy, you can fry them all once to make the color turn yellowish, and then fry them again over high heat, so that not only the color is golden, but even the texture of the fish bones is very crispy.

Ingredients: 3500 grams of grass carp.

Oil, salt to taste.

Sichuan pepper and pepper to taste.

Light soy sauce, dark soy sauce appropriate amount.

Ginger juice, liquor to taste.

1) A grass carp, after cleaning up, hang it to dry and set aside;

2) Cut the dried grass carp into large pieces and put them in a marinating pot;

3) Add Sichuan pepper, sesame pepper, light soy sauce, dark soy sauce, salt, white wine and ginger juice;

4) Mix well and set aside, cover with plastic wrap, and marinate in the refrigerator for more than a day;

5) In order to prevent the pan from sticking, you can consider a layer of dry powder, or you can omit this step;

6) Put oil in a wok, the oil is hot, and fry the fish pieces;

7) Fry over low heat, slowly fry until the skin is golden brown, remove and drain the oil, wait for all the fish pieces to finish, and then fry again. The fish fried in this way is more porcelain;

8) Drain the oil after dry frying, you can eat it directly, or you can steam it in the pot.

First, marinate the fish in cooking wine, salt, green onions, ginger and garlic. Then crack in the eggs with potato starch and fill them with all the pieces. The oil temperature is 8 into a hot pan and fry.

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.

If you want the fish to be fried fragrant, spiny and crispy, the fragrance needs to be marinated in advance to achieve the purpose of removing the fish, and then the dry fragrance is exuded when frying, and the crispy fish bones need to be fried.

Although dry fried fish looks very simple, it can be marinated and fried, but there are still many details that need to be paid attention to, and I think the following points should be paid attention to in order to fry fragrant and crispy fish.

1.The choice of fish, fried fish want fish bones crispy selection is very important, you must know that if the big fish bones are in the meat, it is impossible to fry them without picking them out separately, even if they are fried, the fish meat is estimated to be useless, so when frying fish, you should choose small fish, the smaller the spines, the easier it is to be crispy.

2.Flour and cornstarch, when flouring marinated fish, it is best to mix flour and cornstarch in a ratio of 2:1.

Because the fish fried in flour is easier to soften, and the adsorption power of flour is not enough, it is easy to fall off or uneven after frying, while the fried corn starch has a hard taste and is easy to regenerate, so the two can be mixed to complement each other.

3.Time and heat control, fried fish has higher requirements for heat, the oil temperature is too low and the fish is not crispy, soft, the oil temperature is too high to cause the outside to be scorched and the inside is not cooked, so the oil temperature should be mastered, 7 layers of oil temperature (190) or so to fry in the pot, generally want to fry the crispy fish bones for a long time, so you need to slowly dip and fry, but the oil temperature can not be lower than about 140, otherwise it is easy to eat oil and soften.

4.Re-frying is to fry the fish until it is set, the outside is charred and the inside is tender, the oil temperature is raised to 7 layers of oil temperature, and then fried again, which can prolong the crispy time of the fish, and also increase the crispiness of the fish.

If you want the fried fish pieces to be crispy and delicious, you can wash and cut the fish into pieces, marinate them with ginger, green onions, garlic, salt, soy sauce, cooking wine, chicken essence, star anise, cinnamon and other condiments for 1-2 hours, and then evenly wrap them with rice noodles for later use, so that the fish pieces are more flavorful. When the oil temperature in the pot is hot, it is fried until golden on both sides, and the fish bones are crispy and fluffy.

Deep-fried fish is a dish made from fish and other ingredients, and the meat is delicious, crispy on the outside and tender on the inside, and the recipe is simple.

It is best to dry the fish for an hour after cleaning the key blocks and drain the water. Don't put too much of the fish in the pan at once, and don't stir it as soon as you put it in.

After the fried fish pieces are left for about 10 minutes to cool, you can go back to the pan and fry them again to make the texture more crispy.

As follows:

Ingredients: 2 catties of grass carp, corn starch, 1 spoonful of flour, 1/2 tablespoon of pepper, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 1 green onion, a pinch of baking soda, 1 egg, appropriate amount of salt.

1. Prepare a spoonful of flour and cornstarch.

2. Cut the fish into small pieces, add pepper, corn starch, light soy sauce, oyster sauce and salt and marinate for half an hour.

3. Cut the green onion into chopped green onions.

4. Pour oil into the pot and cook until it is 70% hot.

5. It is recommended that users fry until golden brown, scoop up the oil control and put it on a plate.

6. It's super delicious when it is just fried.

7. Let's have some green plants! Finish and eat hot.