The practice and marinating of fried fish cutlets, and how to marinate fried fish pieces to be delic

Ingredients for fish cutlets.

500g of dragon fish fillet oil.

Sweet potato flour salt.

Cooking wine: ground black pepper.

Egg a crispy fish cutlet preparation.

Step 1: Wash and absorb the water after the fish fillet is thawed.

Step 2 Marinate with cooking wine, black pepper and salt for 20 minutes.

Step 3: Roll out the sweet potato flour with a rolling pin.

Step 4: Mix with water and add an egg.

Step 5: Beat well, then add an appropriate amount of salt and black pepper and stir well.

Step 6: Cut the marinated fish fillet into cubes.

Step 7: Pour the egg batter into the fish steak and mix well.

Step 8: Heat the pan with warm oil and add it one by one.

Step 9: Fry until lightly browned on both sides.

Step 10: Wait for the oil temperature to rise, then fry until crispy and golden brown.

Step 11 is very crispy on the outside, and the fish on the inside is still very tender.

The marinating method for fried fish pieces is as follows:Ingredients: fish, green onion, cooking wine, chili powder, salt, black pepper, light soy sauce, ginger, garlic.

Steps: 1. Prepare a fresh fish for quasi-lead.

<>3. Cut the fish into your favorite pieces.

4. After washing, drain the slow aging water and put it on the plate for later use.

5. Add an appropriate amount of green onion, ginger and garlic, cooking wine, chili powder and salt.

6. Add black pepper and light soy sauce.

7. Grab and mix evenly and marinate for more than half an hour for later use.

When frying fish pieces, how do you marinate them? Many people are mistaken, no wonder the fishy smell is so strong, fish meat is not only delicate and delicious, but also has a nourishing effect. Many friends like to stew one on holidays.

Some friends like to eat grilled and fried. As a result, many friends asked me why the fish pieces I made were fragrant on the surface, but full of fishy smell inside. Below, Yueyue teaches everyone to do this with "fish pieces", which is not fishy at all and very tasty.

Ingredients: fish pieces, green onion ginger, Sichuan pepper, salt, sugar, spoon material, flour, red pepper Steps: Step 1:

Chop the grass carp with bones into small pieces and put it in a basin, put the green onion and ginger slices, a little pepper, half a spoon of salt, and a tablespoon of cooking wine to marinate for ten minutes by hand, after marinating, pick out the green onions, ginger slices and peppercorns, pour in half a bowl of flour and stir evenly. When frying fish pieces, how do you marinate them? Many people are mistaken, no wonder the fishy smell is so heavy Second step:

**Heat the oil, heat the oil to six cooked, put the evenly stirred fish pieces into the oil pan and fry them slowly over medium heat, fry them until they are slightly yellow, and then put them on a plate. Then fry the fish to get the pieces and let them sit for 5 minutes. Heat the oil until it is very cooked, then add the fish pieces and fry them a second time until the surface is golden brown, and put them on a plate for later use.

When frying fish pieces, how do you marinate them? Many people are mistaken, no wonder the fishy smell is so heavy Step 3: Prepare some ginger and garlic slices and red peppers, and stir-fry the ginger and garlic slices with a little remaining oil, then pour in an appropriate amount of boiling water and add fish pieces, half a spoon of salt, a spoonful of sugar, a little cooking wine, light soy sauce and a little dark soy sauce to color, then simmer over medium heat for 20 minutes, open the lid and add red pepper after 20 minutes, turn to high heat to reduce the juice, put in a spoonful of balsamic vinegar and sprinkle a handful of coriander off the heat and remove from the pot.

When frying fish pieces, how do you marinate them? Many people are mistaken, no wonder the fishy smell is so strong, in fact, the main thing to remove the fishy smell is salt and cooking wine, and the marinating is to make the fish pieces more flavorful. Do these two things well, Yueyue ensures that the fish pieces you make are not fishy and delicious!

Have you learned? Hurry up and start your little hands and try it!

Fish nuggets <>

Ingredients: 2 carp.

Salt to taste. Thirteen spices to taste.

Flour to taste.

Sichuan peppercorns to taste.

Green onion to taste. Ginger to taste.

Peanut oil to taste.

Cooking wine to taste.

Light soy sauce to taste.

Preparation of fried fish pieces.

Wash the fish slaughter.

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Chop into small pieces, add salt, peppercorns, green onions, ginger, cooking wine, light soy sauce, etc. and mix well to marinate.

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Pick out the green onion, ginger and Sichuan pepper, pour in the flour and mix well, trying to make the fish pieces covered with flour.

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Heat the oil pan, pour in the peanut oil, turn the heat to medium, put in the fish pieces and turn over and fry, fry until golden brown and remove them.

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The fish pieces are charred on the outside and tender on the inside.

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Finished product. <>

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Carp, Chinese alias carp, carp, maozi, red fish. A thick brown fish in the family Cyprinidae, the scientific name is cyprinus carpio. Native to Asia.

Nourish the spleen and stomach, promote digestion and improve immunity. Carp is rich in nutrients, including protein, unsaturated fatty acids, fat, cholesterol and other nutrients. At the same time, it also contains trace elements such as potassium, phosphorus, sodium, and selenium.

Among them, protein can be absorbed by the body and converted into essential amino acids for the human body. At the same time, it contains minerals that can promote gastrointestinal peristalsis and promote digestion. Due to the unsaturated fatty acids contained in carp, it has a certain cholesterol-lowering effect and can effectively prevent diseases such as arteriosclerosis and coronary heart disease.

Carp is rich in potassium, which strengthens muscles and improves the body's resistance.

Marinating fish in fish pieces is very simple, you can refer to the following method.

Add 40 grams of flour, 20 grams of starch, 1 egg, 30 grams of water, 2 grams of salt and pepper to the bowl, stir well, add 10 grams of shredded ginger, 3 grams of Sichuan pepper, 3 star anise, 3 grams of chili noodles, 6 grams of salt to 500 grams of fish pieces, grasp and mix evenly, cover with plastic wrap, marinate overnight, take out the fish pieces, evenly coat the batter, put them in the oil pan and fry, fry them for 8 minutes on medium heat, fry them for 1 2 minutes on high heat, take them out and put them on a plate.

The practice of frying fish pieces is very common, and it looks simple, the fish pieces are wrapped in batter, and they are fried in a pan on the line, I think some friends have also done it, but some people find that they are not as delicious as the restaurant, and the freshly fried fish pieces will come back to the tide, and they will not taste crispy, the taste is not light, and they are not fragrant.

So how exactly do you make fried fish nuggets? Learn to make it more affordable by yourself, don't miss the taste outside every day, let me share with you the practice of fried fish pieces, when frying fish pieces, do these 3 points, the fish pieces are golden and crispy, not fishy to eat, and the same delicious as the restaurant!

Let's take a look at the 3 points, it's actually very simple, just read it once and learn it, let's make a taste together.

Ingredients for preparing fried fish pieces: 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 them).

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.

Ingredients: Fish pieces, green onion and ginger, Sichuan pepper, salt, sugar, spoon material, flour, red pepper.

Steps: Step 1: Chop the bone-in grass carp into small pieces and put them in a basin, add green onions and ginger slices, a little Sichuan pepper, half a spoon of salt, and a tablespoon of cooking wine to marinate for ten minutes.

Step 2: **Heat the oil, heat the oil temperature to six cooked, put the evenly stirred fish pieces into the oil pan and fry them slowly over medium heat, fry them until they are slightly yellow, and then put them on a plate. Then fry the fish to get the pieces and let them sit for 5 minutes. Heat the oil until it is very cooked, then add the fish pieces and fry them a second time until the surface is golden brown and put them on a plate for later use.

Step 3: Prepare some ginger and garlic slices and red peppers, stir-fry the ginger and garlic slices with a little oil, then pour in an appropriate amount of boiling water and add fish pieces, half a spoon of salt, a spoonful of sugar, a little cooking wine, light soy sauce and a little dark soy sauce to color, then simmer over medium heat for 20 minutes, open the lid and add red pepper after 20 minutes, turn to high heat to reduce the juice, put in a spoonful of balsamic vinegar and sprinkle a handful of coriander off the heat and remove from the pot.

When frying fish pieces, how do you marinate them? Many people get it wrong, no wonder the fishy smell is so strong.

In fact, the main thing to remove the fishy smell is salt and cooking wine, and the marinating is to make the fish pieces more flavorful. Do these two things well, Yueyue ensures that the fish pieces you make are not fishy and delicious!

What is the practice of deep-frying fish nuggets?

Fried fish pieces are often eaten, in my opinion, it seems to be a very simple dish, the meat of grass carp is relatively firm, marinated into the flavor, fried in the oil pan until the color is golden, today I saw the subject's question and answer question, we pass the form of **, to give you a brief introduction, the specific method is as follows:

1. Choose a favorite grass carp in the vegetable field, the fish stall will help deal with it, according to the mother's requirements, chop the grass carp into several small pieces, after going home, rinse it repeatedly in clear water, drain the water, and put it into a relatively large container;

2. Put in a little green onion, minced ginger and garlic, which can play a certain role in suppressing the fishy;

3. Put in 2-3 tablespoons of flour or dry starch, add a little cooking wine and a small half spoon of pepper;

4. Finally, add a little salt, sugar, and peppercorns, stir well, and the dryness and wetness are about how each piece of fish can be coated with a shallow layer of batter;

5. In order to make the seasoning evenly put in, you need to stir more, so that each piece of fish can be coated in batter, cover the pot with a lid or plastic wrap, and put it in the refrigerator to marinate for at least 2 hours.

6. The fish pieces are marinated and flavored, you can fry them in the pan, put more salad oil in the pot, heat to 5 hot oil temperatures, turn to medium-low heat, use chopsticks to pick out the fish pieces one by one and put them in the oil pot, fry the fish pieces until they are set, and remove them after they are slightly yellow;

7. The first time of frying, the main purpose is to shape and fry the fish pieces, put them into the oil pan again and fry them again, and fry the fish pieces until the color is golden, the fish bones are crispy, the taste is crispy, and the delicious fried fish pieces are ready;

If you want to marinate the fish more deliciously, you must buy this ingredient in advance, stir it evenly, put it in pleasantly, and then marinate it slowly.

Add cooking wine + green onion and ginger water + starch.

1. Prepare the Antarctic icefish, thaw it at room temperature, wash it, and drain the water; (This fish has been deheaded, deboned, gutted, and very clean).

2. Add oil, salt, light soy sauce and ginger powder, and massage the fish pieces until all are absorbed;

3. Beat in eggs, add frying powder, no need to add water;

4. Mix evenly to the Yuqiao disturbance block and fully wrap the slurry with imitation paste;

5. Wrap the slurry fish pieces, put them on top of the breadcrumbs, and press lightly to coat the fish mindan pieces with breadcrumbs;

6. Heat the pan, pour the oil, the oil temperature is about 180 degrees, and put in the fish pieces;

7. Then continue to put the fish pieces, fry the fish pieces until slightly yellow, change to medium heat and continue to fry until golden brown, remove from the pot, and use oil blotting paper to absorb the excess oil.

8. The finished product is as follows.

1. Method: Remove the scales, disembowel, remove the five internal organs, and wash the fish. Knock the egg into the bowl and beat it, put the head of the fish to the left and the spine of the fish inward on the cutting board, use a knife to remove the tail from the spine, and remove the head and then the other side of the fish, remove the backbone, and then remove the soft wings and skin, and slice into a large piece half a centimeter thick.

2. Put the fish fillets in a basin and add refined salt, cooking wine, pepper and monosodium glutamate to marinate for 5 minutes, pat the flour and drag the egg liquid and dip it in breadcrumbs, put the pot on the fire to heat, add oil to heat 60% hot, fry the fish fillets until golden brown on both sides, remove the oil, cut it into a finger bar, and put it in the fish plate.

The method of fried fish marinating is to clean the fresh fish you bought, then put it in a larger container and add cooking wine, ginger shreds, salt, green onions, and peppercorns to marinate for about 30 minutes.

Deep-fried fish is a very simple dish, the freshly fried fish is fried until yellow. The fish pieces are fried big, and it is more refreshing to break them and eat them directly. Breaking open the fried crispy fish, a hot breath comes out, tearing and eating piece by piece, it feels really good, crispy on the outside and tender on the inside, super fragrant.

The oil for frying fish should be put more, and if it is too little, it is not fried, but it can only be called fried fish. The oil temperature should be high, more than 6 into the heat, do not put all the fish at once, fry while putting and fishing, each fish (block) is evenly heated by the manuscript hand stove, not sticky. Don't turn the fish too often after putting it in, fry the fish for a while, and then turn it and take it out.

Tips for buying fresh fish.

1. Look at the eyes of the fish to directly judge whether the fish is fresh or not. The fresher the fish, the more bright and transparent the eye area should be, and the eyeballs should be prominent. If the color of the fish's eye looks cloudy and the eyeball is sunken, then it proves that the freshness is not enough, so buy with caution.

2. We all know that the gills of live fish in fresh potatoes are very tight, and when you open the gills, the gills inside are red and bright. On the other hand, if the gills can be easily opened, and the color appears dull and rotten, then it proves that the fish is not fresh enough and it is not recommended to buy it.