How to fry fish without breaking the skin, and how to fry the fish without breaking the skin?

Steps. Ginger juice. 1After the pot is heated over high heat, apply fresh ginger slices to the bottom of the pot so that the ginger juice covers the entire bottom of the pot. Then pour the oil, after the oil is hot, then put the fish in the pot, wait for the fish to be completely fried on one side, and then turn over and fry until the surface is golden, and then you can get out of the pot.

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1. This method is a tried-and-true trick! Even novice fish frying can't go wrong, because the ginger juice forms a thin film at the bottom of the pan, which makes the fish heat more evenly, so it is less likely to stick to the pan and cause the skin to break.

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Egg liquid. 2Before frying the fish, drain the water of the fish body (or blot it with gauze), take an egg and beat it into egg liquid, then evenly coat the fish with a layer of egg liquid, and then wait for the hot pan to heat the oil and fry in the pan.

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2. In this way, the fried fish meat is more tender, the egg liquid can lock in the moisture of the fish, and it is not easy to fry and make the meat more firm.

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Starch method. 3. Usually when making meat dishes, we are used to coating the meat with a layer of cornstarch, so that the fried meat is more tender and fragrant. In fact, this method is also suitable for frying fish.

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3. Mix the cornstarch with water in a ratio of 1:3 and stir well. Then dip the washed fish body in starch water, coat the surface of the fish with a thin layer of starch liquid, and wait for the oil to heat and swell slightly, and then fry in the pan. The fish is crispy and tender, and it is delicious!

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Salt method. 4 This trick does not refer to marinating the fish with salt, but to sprinkle an even layer of salt on the bottom of the oil pan before the fish is put into the pan. When adding salt, wait until the oil in the pan is completely hot, sprinkle in the salt and gently turn the oil in the pan to mix the oil and salt evenly.

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4. Then fry the fish in the pan, because salt is added in advance to adjust the oil temperature, and the oil temperature will not change drastically after the fish is put in, so that the fish will not stick to the pan and will not break the skin.

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When frying the fish. To heat the oil, try not to turn the fish for the first few minutes, let it set and then fry the other side, so that the fried fish will be more complete.

If you want to fry the fish without breaking the skin.

The first thing to do is to heat the pot.

After the heat. Burn the oil.

The oil began to smoke.

Then change the cold oil and wait until the cold oil is hot.

Fry the fish, and the fish will not break the skin.

Whenever you see the fish fried by the chefs, the appearance is complete and the color is golden, the meat is tender and delicious, do you have two big words of envy written in your eyes, although it is easy to stick to the pan and peel off the skin when frying the fish, but as long as you master some methods and skills, you can also come out with the same beautiful fish as the chef. Here are a few kitchen secrets to share with you that you can fry fish without breaking.

Add salt or spray wine. There are two ways to add salt, one is to add it to the hot oil in the pot, the salt is not easy to dissolve the oil, which can not only prevent the splashing of oil caused by the moisture in the fish, but also form an isolation layer between the fish and the pot; The other is to rub salt all over the fish to let the moisture of the fish flesh and skin come out in advance, making the meat firmer. Spraying a little wine on the bottom of the pan will also prevent it from sticking.

Wrap in egg wash. Beat the eggs into egg liquid, evenly dip them in the whole body of the fish, absorb the moisture of the fish skin and meat, as if wrapped in a protective film, and the conduction of heat energy is balanced and consistent, which means that the contact between the fish and the pot has an additional medium, and it is no longer so direct. The fish is coated in egg wash and fried to make it even more fluffy and delicious.

Ginger ale brush the pan. Wiping the pan with ginger is also an effective way to prevent the fish skin from sticking to the pan. Cut the ginger, put the cut surface of the ginger in the iron pot and brush it several times, with a little more force, to squeeze out the ginger juice, so that the ginger juice can bring out the residue hidden in the small hole in the iron pot.

Add sugar or flour. After adding oil to the hot pan until it is 60% hot, add an appropriate amount of sugar, and boil the white sugar to slightly yellow before frying the fish, which can also eliminate or reduce the phenomenon of sticking to the pan. In addition, add flour and water to make a paste, brush the whole body of the fish and then fry it, so that it does not stick to the pan and does not fall off the skin.

: When frying fish at the beginning, do not flip, wait until 3 to 5 minutes later, the following fish skin can be turned over after shaping, the specific time needs to be based on the size of the fish, the type of fish depends on the situation, do not turn at will is the most critical point to ensure that the fish skin is not broken, even if it is very good in terms of dry it, as long as you turn it when it should not be turned, all the previous efforts are wasted, and the fish skin will definitely be damaged.

After pouring oil into the hot pan, turn the pot so that the walls of the pot are also stained with oil, add lubricant between the fish and the pan, and rotate the pot in the process of frying the fish to keep the fish heated evenly and consistently, and avoid scorching caused by uneven temperature.

The oil for frying fish should be slightly more, and less oil is also the cause of sticking to the pan, so it is also important to fry slowly over low heat throughout the whole process, and avoid high heat. Also, do not fry the fish in cold oil, the oil temperature must rise.

Six or seven percent of the heat can be put in the fish to fry.

Before frying the fish, the moisture of the fish body must be dried or wiped dry, after the frozen fish is thawed, the moisture is difficult to dry for a while, marinate with salt for an hour, kill the water, and then dry and fry the water.

Epilogue. There are many ways to fry fish without breaking, the overall original is to turn less, especially in the initial stage, fry slowly with more oil and low heat, keep the pot clean, the fish body is dry, and the hot oil is in the pot, do these points, I believe you will be able to fry a complete and beautiful fish.

When frying fish <>, it is easy to break the skin, mainly because of the excessive friction between the skin and the bottom of the pan. Here are some ways to avoid breaking the skin of fried fish:

1.Choose the right fish: It is best to choose fish species with intact scales and thick skin, such as sea bass, grass carp, etc.

2.Use a dry cloth or kitchen paper to dry the surface of the fish.

3.Apply a layer of starch or flour to the skin of the fish: this will increase the friction between the skin and the bottom of the pan and prevent the skin from breaking the skin when frying the fish.

4.Put enough oil in the pan: the oil temperature should be moderate, too hot will easily destroy the fish skin, too low will be easy to fry without frying thoroughly.

5.Fry the skin until golden brown: this will make the skin crispy and increase the friction between the skin and the bottom of the pan.

6.Don't flip the fish too much when frying: fry it on both sides at once, and use a spatula to gently turn it over.

7.After frying, use kitchen paper to absorb excess oil and sell it to make the fish more delicious.

The specific steps to fry the fish are as follows:

1.Wash the fish, dry the surface with kitchen paper and cut into even slices.

2.Apply the starch or flour evenly over the skin of the fish.

3.Pour enough oil into the pan and when the oil is warm to 70% hot, add the fillets with the skin side down and gently press the fish with a spatula to prevent curling.

4.Fry until the skin is golden brown, turn gently and continue to fry on the other side.

5.After frying, use kitchen paper to absorb excess oil and serve.

Step 1: Use a kitchen paper towel to dry the water from the fish thoroughly. You can put the fish on the board first, and then spread the kitchen paper towel on the fish, press it a few times, the water absorption capacity of the kitchen paper towel is relatively strong, so that all the water on the fish can be sucked dry, this step is very important, directly related to whether the fish sticks to the pan after the pot. After all the water on the fish is wiped dry, we use a knife to punch the flower knife on both sides of the fish, and then put it aside for later use, the flower knife is to make the fish more flavorful and more delicious.

Step 2, let's pour an appropriate amount of cooking oil into the pot, preferably hot pan and cold oil. This method can make the fried fish without breaking the skin and not sticking to the pan, whether it is a non-stick pan or an ordinary large iron pan. Next, let's shake the oil in a circle, and then burn the oil until it is 70% hot.

Many friends don't know what hot oil looks like, so we only need to burn the oil until it smokes.

Step 3: When the oil in the pot has been burned to 70% hot, we turn off the heat, and then set aside to cool it to 30% hot. This method has a special term in the kitchen called the pan, and this treatment has a very big advantage, that is, no matter what you fry, it will not stick to the pan. When the oil in the pot is already cold to 30% hot, let's turn on the low heat and then put in the fish.

Step 4: After the fish is put in the pan, let's fry the bottom of it first, and then turn it over after the bottom is browned. At this time, we can find that the fish skin is not broken at all, and it does not stick to the pan. Next, let's turn over the other side and take a look, there is no sticking on either side, and there is no broken skin.

When frying fish, it is necessary to master the heat well, so that the skin of the fish is not easy to break. Here are a few tips for frying fish without breaking the skin:

1. After washing the fish, wipe off the water with kitchen paper or a towel, and there should be no water beads on the surface. This reduces the evaporation of water vapor during frying, thus avoiding cracking of the skin.

2. Cut the fish skin with a few knives or sprinkle some salt on the fish skin. This allows the skin to shrink and reduces friction between the skin and the bottom of the pan, which can prevent the fish from breaking when frying.

3. When frying fish, you should master the heat, fry slowly over medium and low heat, and don't be in a hurry to turn it over. Fry one side of the fish and then turn it over, so that the fish is firmer and less likely to fall apart. At the same time, you should pay attention to the bottom of the pot not to overheat, you can put a layer of green onions, ginger, garlic and other ingredients at the bottom of the pot to reduce the heat of the bottom of the pot.

4. Try to avoid moving the pan when frying the fish, which can reduce the friction between the fish and the bottom of the pan and avoid breaking when frying the fish.

5. When turning the fish, Bu Yuan should use a shovel to cut from the bottom of the fish, gently turn it, and avoid using too much force, so as to ensure that the fish skin will not break.

In short, you should pay attention to the heat and operation method when frying fish, so as to ensure that the skin of the fish is not easy to break and fry delicious fish.

Here's how to fry fish without breaking the skin:

1.Choose fish species that are suitable for pan-frying, such as sea bass, cod, salmon and other fish with thicker flesh.

2.Before frying, wash and dry the fish, and blot the surface and interior moisture of the fish with kitchen paper or a dry towel to avoid oil splashes.

3.Heat the pan with cold oil, put an appropriate amount of oil in the pan, heat to the oil temperature is moderate, generally a little higher, otherwise the frying time is long, the surface of the fish body can not be fried out of the golden yellow, and the taste of the fish is not good.

4.Put the fish in the pan 2-3 mm away from the skin, fry the fish skin side down until it is ripe, and then turn over the rock cover and fry until it is cooked through.

5.Before turning over, you can use a spatula to gently pat the fish to let the potential water outflow and avoid the skin from coming out of the water and affecting the appearance.

6.Remove the fried fish from the heat, take out the fish with a spatula, put it on kitchen paper, absorb the excess oil, and serve.

7.If you are not sure whether the fish is cooked thoroughly or not, you can put it in the oven for about 20 minutes to ensure that the fish is cooked thoroughly and does not break the skin.

Hello! To fry fish without breaking the skin, here are some tips:

1.Choose a pan that is suitable for frying fish: it is best to use a non-stick pan or a cast iron pan. These pans have a smoother surface, which reduces the friction between the fish and the bottom of the pan, thus reducing the possibility of breaking the skin.

2.Choose fish that is suitable for frying: Choose fish with tough skin, such as salmon, sea bass, etc. The skin of these fish is relatively resilient and does not break easily.

3.Keep the skin dry: Before frying the fish with a kitchen towel, wipe the fish with a paper towel. This reduces the friction between the skin and the bottom of the pot and avoids breaking the skin.

4.Use the appropriate fish frying technique: When frying the fish, fry it over medium heat and wait until the skin changes color before turning over.

Before turning over, you can use a spatula to gently separate the skin from the pan to avoid breaking the skin. You can also add some oil when frying the fish, which can reduce the possibility of breaking the skin.

Hope you find these tips helpful!

If you are worried that the fish will stick to the pan after you heat the pot, you will often turn the fish, but you don't know that this frequent turning will make it easier for the fish skin to break and stick to the pan. The correct method should be to put in the whole fish after the oil in the pot is hot, and do not easily turn it after putting the fish into the pot, wait for the downward side of the fish to be shaped in the pot, and then turn the other side of the fish, let the other side set, and then continue to cook, so that the set fish will not break the skin and stick to the pan after cooking.

Wipe the water on the surface of the fish, everyone will clean the fish or slightly marinate it before frying the fish, Qing Zhengqing often has some water droplets on the fish after washing or pickling, if you don't wipe the water dry or dry. After the water comes into contact with the hot oil, it will not only shout dust grip to make the oil splash out and burn yourself, but also make the fish stick to the pan and break the skin during the frying process, and the water carried by these fish is the "culprit" of sticking to the pan when frying fish. Therefore, before you fry the fish, remember to absorb the moisture on the surface of the fish with kitchen paper.

Before putting the fish into the pot, wipe the inner wall of the pot with ginger slices before frying the fish, ginger juice is smeared on the inner wall of the pot, forming a special protective film between the pot and the fish, so that when frying the fish, it can prevent the fish from sticking to the pan and breaking the skin when frying. You can also spread some ginger slices on the bottom of the pan when frying the fish, so that not only can the fish not touch the bottom of the pan directly, but also after the pan is heated to the ginger, the taste of the ginger can also remove the fishy fish by the way.