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

Some people think that fried fish should be put in cold oil after the pan is hot, that is, the so-called hot pan and cold oil to fry the fish so that the fish will not stick to the pan and will not fall off. In fact, this method is not completely reliable, and the possibility of frying is quite high. Personally, I always think that when frying fish, it is the most correct and trouble-free way to heat the pan and heat the oil.

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 and low heat and fry slowly, and at the same time keep the fish dry, so that the fried fish will be very tender and fragrant, if you pour cold oil directly, the oil temperature does not rise, and then the fish meat will become old.

The simple thing is to fry the fish without breaking the skin and not frying, not only need to heat the oil in the pan, but also need to dry the fish before frying and then fry it.

Fry the fish with hot pan cold oil or hot pan hot oil, the purpose is to ensure that the fried fish does not break the skin and does not fry the principle.

There are many chefs or master chefs who often use an industry phrase: "hot pot and cold oil" to describe the cooking method of a certain dish when giving a cooking lecture. Even when frying fish, it is better to say this sentence "hot pan and cool oil".

It may also be that we don't understand the professional terminology thoroughly, and only pay attention to "cool oil", or "hot oil", but in fact, the key word is "hot pan". How "hot" the pot should be, there is no clear standard.

If the pan is not hot, whether it is cold oil or hot oil, the fish will stick to the pan and break the skin. （Non-stick panExcept).

How hot should the "hot pan" be when frying fish? My experience is that the pot must be boiled at least 100 degrees or more to be called a hot pot. (More than 100, that is, pour cold water in the pot, and immediately boil), then add cold oil, and it will naturally become hot oil in an instant.

Therefore, the fish is fried in hot oil in a hot pan.

Here's the hairtail I cut, and I'll share the process

Before frying the fish, you need to dry the fish body with kitchen paper. If you just want to eat fried fish, you don't need to stew or braise it. You can also dip the fish in a thin flour and fry it, so that you don't have to dry the juices from the marinated fish.

I'm ready to do itBraised hairtail.

In addition, if you are afraid of sticking to the pan, you can shake the pan with the handle of the pan, and then turn and fry the other side until one side is golden brown.

The fried hairtail is not broken and not fried

The next step of a well-fried fish is to braise or stew it, and it will not fall apart at all

I use the method of hot pan hot oil to fry fish, that is, after the pan is heated - put oil - burn to the oil temperature until the oil temperature is hot, turn the fish to medium and low heat and fry slowly, compared with the hot pan and cold oil, the hot pan hot oil fried fish is not easy to stick to the pan, and can better maintain the shape of the fish. In addition, when frying fish, the fish body should be dry, so as to avoid splashing oil; If there is water on the fish, you can pat some flour or cornstarch to prevent oil splashing and frying the fish.

Heat a pan with cold oil. It is generally better to fry fish in a hot pan with cold oil. Heat the pan first, then add the oil, and fry the fish over medium-low heat at the same time, so that the fish does not break the skin.

Because the fish meat is delicate, there are no thick tendons, the fibrous tissue is not tight, and the thermal conductivity is poor, so the way to use a hot pan to cold oil is the best.

Ginger. Wash, dry, and heat the pot first, smear a layer of ginger juice on the bottom of the pot with fresh ginger, and then put oil to heat, and then fry the fish after the oil is hot, so that the fish skin will not stick to the pan. Because after rubbing the pan with ginger, the ginger juice will form a layer of isolation film, which can make the fish meat heat more evenly and keep the fish skin, so that it will not stick to the pan.

Salt. Add oil to the pan, when the oil is hot, sprinkle a layer of salt on it, then gently shake the oil pan until the salt is covered with the whole pan, and then put the fish in to fry. This ensures that the oil temperature does not change drastically after the fish is added, so the fried fish does not stick to the pan and does not break the skin.

To fry the fish, it is better to heat the oil in a hot pan. If you heat the pan with cold oil, the fish body will easily absorb the oil, and the frying area will be reduced, so it will not be easy to fry, so preheating the oil can better fry the fragrance.

It is better to heat the oil when frying the fish, because the skin of the fish is not easy to fall off and is not easy to stick to the pan when frying in this way.

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.

Hello, whether the oil for frying fish is directly added to water to stew fish, or change the oil to stew fish depends on what cooking technique you use, and it cannot be generalized. The most feared thing about stewed fish is the fishy smell, such as grass carp, silver carp and other fishy fishy fish, if the fishy is not done, after frying in oil, the oil will have a very strong fishy smell, which will affect the taste of the stewed fish. Braised and sweet and sour methods are generally to wrap the fish in cornstarch and fry it, then change the bottom oil and then stir-fry the fish stew.

This method can remove most of the fishy smell from the fish. If you don't change the bottom oil, use the oil of the fried fish to fry ginger, star anise and other accessories directly, the accessories will have a very strong fishy smell, and it will also affect the taste of the fragrance because of the moisture in the oil. Therefore, this kind of method cannot be stewed directly with water.

Generally, as long as the fishiest parts of the fish are removed, most of the fishy smell can be solved, such as fish teeth, black membrane, fish gills and other parts. First of all, clean the grass carp, the black membrane in the stomach should also be scraped clean, otherwise the fishy smell is very strong, and then use scissors to stick to the head and gills of the fish, to avoid breaking the fish gallbladder, homeopathic to buckle the fish's teeth. After cleaning the fish, wipe it dry, pat out the juice of the green onion and ginger, and then evenly spread it on the fish with a little cooking wine and marinate for ten minutes, which can remove most of the fishy smell.

In this way, most of the oil used to fry the fish is the taste of the fish itself, which is not too fishy, and it can be stewed directly if it is not fried.

To sum up, whether the oil for frying fish needs to be changed depends on whether the fish is fishy and what cooking method is used. If it is a home-cooked fish stew method, it is recommended to follow the above methods to avoid the fishy smell of the stewed fish that is not properly processed and affects the consumption.

OK. You don't have to have a lot of oil when frying, and the rest of the oil can be stewed together in a pot.

Fry the fish on both sides with oil, the fish skin is knotted, it will be more fragrant when fried, the fish meat is firmer, and it is not easy to break when the fish is stewed.

When making fish soup and frying fish, the fish skin is broken and sticking to the pan, which is the most troublesome thing. If you don't have a good grasp of the cold oil in the hot pan, you can smear the fish with a layer of dry flour or coat it with a layer of egg liquid, so that there is basically zero failure to fry the fish on low heat.

It's not a big problem, and it's customary to fry the fish first and then add boiling water directly to boil the fish when cooking fish soup.

I think it can be stewed directly.

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.