Hot or cold oil for frying fish? When it comes to frying fish, do you think you should use hot or co

When frying fish, it is recommended to use a hot pan with cold oil, heat the pan first, then pour in an appropriate amount of cooking oil, and fry the fish slowly over low heat. In this way, the fried fish is not easy to be damaged, it is not easy to paste the pan, and the cooked fish meat is also more tender and juicy, and the water should be drained before frying, otherwise it is easy to paste the pan and splash oil, and you can apply a little salt before putting it in the pan.

When frying fish, many people have a habit of heating the oil and then throwing the fish directly into it, which is actually very bad! When frying fish, it is generally better to use 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.

When frying fish, it is common to heat the pan first, then add oil, and fry the fish over medium-low heat at the same time, so that the skin does not break. Fry fish in cold oil and the skin will easily stick to the bottom of the pan.

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.

When frying fish, you should still use hot oil to fry, only in this way can you ensure that the heating area is even, and the fried taste will be particularly delicious.

Personally, I feel that it is better to fry fish in cold oil, because it is not easy to fry and burn, and it can also be heated evenly, and it can also ensure the integrity of the fish.

I think you should use hot oil to fry the fish, because you can use hot oil to make the fish crispy on the outside and on the inside, so that you can taste the taste well.

It should be fried with hot oil, if you use cold oil to fry the fish, it may stick to the pan, and the skin of the fish will easily break. When frying the fish, first wipe the water on the fish with paper, wait until the oil is hot, put a little sugar in it, stir until the sugar is dissolved, and then put a little salt, you can put the fish into the oil pan and fry.