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

Cold oil. Fry fish with cold oil in a hot pan, it is not easy to break the skin, it is not easy to stick to the pan, it is easier to fry and set, and the fish skin will not be fried.

Fish is fried in a hot pan and fried in cold oil. It is necessary to heat the pot first, pour in wide oil, put in the cleaned fish, start frying over low heat, fry until one side is set, and then turn it over, so that the fried fish will not break the skin, and taste tender and fragrant.

To fry fish, you should put hot oil, never use cold oil. If you are afraid that the fish will stick to the pan, you can also put a little salt in the oil first, so that the fish will not stick to the pan.

It is best to use hot oil to fry fish, the skin shrinks directly when heated, and the fish meat instantly locks in the internal moisture at high temperature, crispy on the outside and tender on the inside, which is very delicious.

Fry the fish with hot oil, the hot oil can make the fish skin express dehydration, fried yellow to look good. Pay attention to medium-low heat, and do not turn it casually before frying it.

When frying fish, be sure to heat the pan and heat the oil into the pan is the most correct and trouble-free way. That is, after the pot is heated, put the oil, and then heat it until the oil is almost smoking, turn the fish to medium-low heat and fry it slowly, at the same time.

The body of the fish should be kept dry, so that the fried fish will be very tender and fragrant, and if you pour cold oil directly, the oil temperature will not rise, and then the meat of the fish will become old.

In addition, after the pot is heated, you can wipe the bottom of the pot with a large piece of ginger, and be sure to wipe it evenly, because the wiping of the ginger slices, the ginger juice in the ginger slices is heated, and a protective film can be formed at the bottom of the pot, which can reduce the damage of the fish skin and stick to the pan. If there is no ginger slices to wipe the pan, you can add some salt to the pan, after the salt is heated, it will also form a protective film, and the fried fish will generally not be broken, and the skin will be broken equally.

Finally, also pay attention to the oil temperature of the fried fish. Generally, the temperature of fried fish oil can be burned to 7 8 degrees mature, which is about 180 degrees as we often say, and the fish is added to the pot, because the salt is put in advance and the oil temperature is adjusted, and the oil temperature will not change drastically after putting in the fish. In this way, if you fry the fish in this way, it will not stick to the pan and break the skin.

Don't boil the oil too high, so that after the fish is put into the pot, the skin will quickly paste when it encounters high temperatures. Be sure to turn on medium heat and fry slowly, do not turn it when frying the fish, wait for the fish to be fried on one side of the set hard and yellow, at this time you can turn the other side of the frying, if you turn it under the pot, the fish is not fried, and the skin is broken. In short, the most important thing to fry fish is patience, be sure to fry it on one side until the surface is set and hardened, and then turn it over, so that it will not stick to the pan and will not break the skin of the fish.

【Steps for pan-fried sea bass】

1. Remove the internal organs of the perch, scrape off the scales, and clean up the gills and other dirty things on the head; Wash the green onions, cut into sections and set aside; Wash the ginger, shred and set aside;

2. Wash the sea bass, use a knife to scratch a flower knife on the fish, evenly smear cooking wine and salt, and marinate for 20 minutes;

3. Heat the pot over high heat, pour in the oil, put the fish in the hot oil, fry over high heat until the surface of the fish is solidified, then turn over the other side and continue to fry, both sides are fried until golden brown;

4. Pour in green onions, ginger, cooking wine, pepper, white vinegar, light soy sauce, oyster sauce, a little water, continue to burn over high heat, burn one side into the flavor and then turn the other side, turn off the heat immediately when the water in the pot is almost dry, put it on a plate, and finish the pan-fried sea bass.

Tips for frying fish].

1. When frying fish, the water at the bottom of the pot should be boiled dry, and the water on the fish should be wiped dry to prevent oil splashing;

2. When the fish is put into the pot, don't be in a hurry to turn the fish, the skin will break as soon as you move it, and you must fry it on high heat until the surface of the fish is solidified before turning it;

3. During the frying process, in order to make the oil temperature evenly reach all parts of the fish head and tail, shake the bottom of the pot with your hands from time to time;

4. Don't go away when frying fish on high heat, the frying time should not be too long, fry one side quickly, and immediately turn over the other side to fry, so that the fried fish is charred on the outside and tender on the inside, crispy and refreshing, beautiful and delicious.

If you use hot oil, the oil may splash due to the moisture of the fish itself, and it will also cause the fish skin to become mushy immediately at the moment of first contact, so be sure to fry it slowly over low heat and use cold oil.

When frying fish, it is better to use a hot pan with cold oil. Heat the pan first, close your hands to the bottom of the pan and feel your hands roasted, then add cold oil and fry the fish over medium-low heat at the same time, so as to avoid the fish not breaking the skin.

I fry fish in a hot pan with cold oil, which means that the pan is heated first, and then the oil is added, and the fish is fried over medium-low heat at the same time, so as to avoid the fish not breaking the skin, and be sure to keep the fish dry before putting the fish!

It is better to heat the pan with cold oil, because then the fried fish will be very complete and golden brown on both sides; If the nutrients of the fish are directly destroyed with hot oil, the appearance will also be changed.

The best way to fry fish is to heat the pan with cold oil, and then sprinkle a little salt, so that the fish will not break, and the integrity of the fish can be guaranteed.

Of course, hot oil is good, because I usually use hot oil when frying fish, and the fish will be very delicious and taste very good.

Of course, it's better to use a hot pan with cold oil. If you heat the pan first and then add the oil, and then fry the oil over medium-low heat at the same time, you can avoid breaking the skin at this time.

When it comes to fish, everyone is familiar with it, the nutritional value of fish is quite high, and the taste is particularly good. Therefore, it has always been liked by people, and people who often eat fish are particularly smart and clever, and ** shiny. I would like to share it with you.

What is the best oil to fry fish? In view of the fact that step 1 should not be sloppy, normal salad oil is fine, but one point is very important. You can't fry fish in the same oil over and over again.

How do you do that? Are you doing it right?

Ingredients: 1 fish, 1 piece of aluminum foil.

Seasoning: 3 tbsp salad oil, 2 tbsp starch; (a) 5 slices of ginger, 1 tablespoon of refined salt, 1 tablespoon of Shao wine and 1 tablespoon of soy sauce, appropriate amount of pepper.

Nutritional value, tips:

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. The trick of frying fish without breaking the skin: wash the pan and dry it and heat it, wipe it back and forth in the pot with ginger, then put the oil, and then put the fish in to fry after the oil is hot.

In this way, the fried fish will not break the skin.

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. The fish fried in this way will not stick to the pan.

How to not stick to the pan:

1.The pan for frying fish must be brushed clean, after sitting in the pot, wipe the hot pan with a piece of fresh ginger section, then pour the oil in, stir with a spatula to make the pot wall covered with oil, put the fish after the oil is hot, and fry until the fish skin is tight and firm, and it can be slightly yellow.

2.If it is fresh fish, wash the fish, dry it to remove the water, fry it in hot oil that is non-stick, and if it is pickled fish, it should be washed before frying.

3.Dip the fish or pieces in a thin layer of noodles or roll them in the egg wash and fry them in hot oil.

4.After the pot is heated, pour some cold oil and rinse the pot, pour it out immediately, and then pour in the cold oil and fry the fish.

5.After heating the pot, add more oil, let the fish dry and put the fish in the spatula first. , put the spatula into the oil pan to preheat the fish spatula, and then put it in the oil to fry it.

6.Put a little sugar in the hot oil pan, and when the white sugar is yellow, put the fish into the pan, which is not only non-sticky, but also delicious and fragrant. I don't know how you usually make fish at home? If you have a good opinion, please feel free to tell it in the comment area, thanks for your support.

It is best to fry oil with vegetables and fish, because vegetable oil has the fragrance of that vegetable, so after frying the fish, you can not only taste the taste of the fish, but also taste the taste of the vegetable oil, so this is the best of both worlds, first of all, you must prepare the fish, wash it, and then put in the seasoning you want, such as oyster sauce flavor very fresh green onion, minced ginger, chicken essence, monosodium glutamate, etc., and then put in the green onion and ginger after boiling the oil in the pot, and then put the fish on it, Finally, we can add that soup, and then it will come out of the pot with a very delicious fish.

No matter what kind of fish you fry, you will splash oil directly in the pan! Teach you how to fry fish, non-stick pan and no oil splashing.

It is best to use animal oil, but salad oil is also acceptable. Both can well retain the umami of the fish and better retain the collagen in the fish.

I think it's best to fry the fish in hot oil, because it tastes better and the skin doesn't break easily.

I think fried fish in peanut oil is the best, and the fish fried in peanut oil has a faint peanut flavor and tastes very fragrant.

It is better to use hot oil, because the temperature of the hot oil itself is very high, so the fried fish is golden brown on both sides, and the taste is also very delicious, and it takes a long time to wait for cold oil, which is very troublesome.

I guess it's hot oil. If you want to fry it, you must heat it first. If you heat it, you must heat it with oil. Besides, this cold oil may have a bad taste, and hot oil will be more fragrant.

It must be hot oil, so that the skin of the fish can be fried quickly, and the fish will not be fried, so that the fish can be intact.

Of course, it is better to use hot oil, because the fried fish made with hot oil will be more complete and taste better.

In fact, it is better to use hot oil when frying fish, that is, after the oil in the pan is hot, we put the fish in and fry it. If you put the fish in the cold oil, it will easily cause the skin to break as the oil temperature rises.

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.

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.

Fish is one of our most common ingredients and an essential ingredient for our banquet guests. There is a saying that "there is no table without fish", which means that we Chinese are hospitable, and guests must have fish dishes. Although the Chinese cook fish in many ways, it is not clear how many types of fish they eat, especially carp, which Americans do not eat.

The Chinese also have a good saying with the meaning of "carp jumping over the dragon gate". We all like to eat more fried fish, which is the biggest test of the cooking skills of newcomers in the kitchen. Some people say that fried fish is hot oil, and some people say that fried fish needs cold oil?

Some people say that fried fish must be hot and cold? So, which method of frying fish is correct? Let's see.

I love fish. I made 226 fish fried recipes, all of which were posted, and I am qualified to share my experience of fish frying.

There are many types of fish, many of which are suitable for frying before stewing, boiling and then burning, and frying is also the way many people cook fish. But you usually encounter a problem when frying fish, that is, it is easy to disfigure when frying fish, which affects the beauty and taste of the fish too much. The so-called hot pot is to cook the pot very hot, if your home is not a non-stick pan, then the cooking technique is average.

At this time, you can rub the bottom of the pot with a large piece of ginger, be sure to rub evenly. Because the ginger slices are rubbed, the ginger juice inside the ginger slices is heated, forming a protective film at the bottom of the pot, so that there will be no problems such as fish skin damage sticking to the pan. If you don't add ginger, you can add a little salt to the pan.

When the salt is heated, it also forms a protective film. Fried fish generally does not crumble. After sprinkling salt, gently swirl the oil in the pan so that the oil and salt are well mixed.

The oil temperature of fried fish generally needs to be heated to 7-8 layers, which is about 180 degrees of our normal water, so we start to put fish in the pot, because the salt is put in advance, and the oil temperature is adjusted, which will not cause a drastic change in the oil temperature after releasing the fish. This way, if you fry the fish again, it won't stick to the pan and break the skin. Don't heat the oil too high, so that the skin of the fish will paste off quickly at high temperatures.

Fry slowly over medium heat. Once one side is yellow and firm, turn it over and fry the other side. Because this side is smoked with oil temperature, the frying time is shorter.

Pay attention to the heat and roll over. Never fry the fish over high heat, as the fish will quickly turn into a paste and be difficult to form.

This is because novices are afraid that the fried fish will not be shaped and disfigured, so they wrap it or wrap it in flour. The main reason is to prevent the skin of the fish from being broken and broken when frying the fish, and also to prevent the oil from splashing out during frying, so that it is easy to break and break when frying. But don't rub it too thick, just a thin layer.

At the same time, flour removes fishy odors and adds flavor to the final product.