How to fry fish in a pan so that the skin is not burnt and does not stick to the pan?

How to fry fish in a pan so that the skin is not burnt and does not stick to the pan? Today I want to introduce to you about daily life, when stir-frying, if the operation is not done properly, it will lead to the embarrassing situation of sticking to the pan, which not only destroys the beauty, but also affects the nutrition of the dish, and even produces some harmful substances that cause harm to the human body. Today, I will share with you a few cooking tips to prevent the pan from sticking.

One: Heat the pan with cold oil

Fry the fish. I think this technique is the most common way for chefs to work as chefs, there is no one, the way to make it is to take a clean pot, burn it on high heat until the surface of the pot is slightly red, and then pour in cold oil, and spread the oil evenly on the surface of the pot, so that the ingredients poured in and stir-fried will not stick to the pan.

I don't know if you have ever encountered this phenomenon in your daily life: when the temperature in the pot is not high, pour in water, and the water will quickly evaporate, but what? When the temperature in the pot reaches a relatively high level, pour in a little water, the water will not evaporate immediately, but form water droplets, rolling around on the surface of the pot, this has a scientific explanation called ———Leidenfrost effect.

Leiden Frost effect: In 1756, a scientist named Leiden Frost dropped a drop of water on a red-hot iron spoon, and the boil was suspended and maintained for 30 seconds, the principle is: after contacting the high-temperature iron spoon, a layer of water vapor is immediately formed at the bottom of the water droplet, which separates the water droplets from the iron spoon, so that the water boil is suspended, and the suspended water boil can not absorb more heat temporarily, slowing down the vaporization rate, so it can be suspended for 30 seconds.

Two: the treatment of fish

Fry the fish. In daily life, if you want to fry the fish without breaking the skin and not sticking to the pan, you must have a good pot for processing, as well as the hot pan and cold oil, you also need to carry out simple treatment of the fish, before frying the fish, you must use kitchen paper on the surface of the fish to absorb the water on the surface of the fish, so that it will not stick to the pan when it is fried in the pan. Here's why:

If the water on the surface of the fish is not absorbed, the temperature in the pan will be reduced due to the influence of moisture when it is fried in the pan, and the surface temperature of the fish will be uneven, which will easily cause the pan to stick.

Three: Grease the fish before frying.

Fry the fish. The fish is relatively tender, the meat is more delicate, it is easy to stick to the pan when frying, the simplest and most direct way is to first coat the surface of the fish with a layer of oil to isolate the fish, or you can also coat a layer of cornstarch, which can play a protective role.

The cooking is long, quietly appreciative, there is always a dish that warms the heart.

No matter how time passes, keep the food, and the beauty will always accompany you!

- This article is originally produced by the idea of the tip of the tongue - Liu Chu, unauthorized and it is forbidden to carry and copy ———

To fry fish in a pan, it is recommended to put more cooking oil, and in addition, wrap the fish in flour before putting it in the pan, so that you can isolate the moisture and it will not stick to the pan when frying.

First wipe the pan with ginger slices, use kitchen paper to absorb the moisture on the fish, then turn down the heat, fry the fish in the pan with hot oil, do not turn the fish at will after the fish is in the pan, and wait for one side to be completely fried before frying the other side, it will not be easy to stick to the pan.

You should put some salt on the pan, the salt particles are relatively large and play a better isolation role, so that the skin of the fish is heated more evenly, and then ensure that the skin of the fish is not charred and does not stick to the pan.

Put more oil, boil until it is hot, then put the fish in the pot, do not turn it when it is just out of the pot, and when the skin of the fish is a little hard and yellow, then turn it over and fry the other side.

The first thing is to add a spoonful of salt to the oil pan, which will make its skin more crispy and delicious, and then it will not break the skin, which can keep its skin intact and very beautiful.

Hello! In this way, the fish will not stick to the pan, and the skin will not fall off or break.

Just prepare the fish as normal, then wipe the bottom of the pot with ginger as usual, then pour an appropriate amount of oil into the pan and heat it over medium-low heat. Then add one more step to sprinkle salt, and take the handle of the pan to turn around, and finally wait for the oil to be hot, and then put the marinated fish into the oil pan to fry, so that there will be no broken skin and sticking to the pan.

Pan-fried yellow croaker.

Ingredients: 3 pieces of yellow croaker, appropriate amount of light soy sauce, appropriate amount of cooking wine, appropriate amount of salt, appropriate amount of ginger, 3 cloves of garlic, 2 green onions, appropriate amount of light soy sauce, appropriate amount of oyster sauce

Steps: 1. Prepare the ingredients, shred the red pepper and ginger, mince the garlic, and chop the green onion into chopped green onions.

2. After washing the fish, spread evenly with salt and cooking wine, and marinate for 20 minutes. You can accept the fishy smell of sea fish, or you can leave cooking wine behind.

3. Drain the water in a sieve.

4. Heat the oil in the pan, on high heat throughout the whole process, turn the lower pot, so that the surface of the pot that the fish touch is stained with oil. Add the ginger slices, rub the bottom of the pot with a spatula, and then take out the ginger slices and throw them away.

5. Put in the fish after the oil is smoking, do not turn it, if there are many fish, you can turn the pot. After frying one side, turn off the heat and let it cool for a while before turning over. Be sure to turn off the heat and cool before turning over, so that it will not rot or peel.

6. Fry until golden brown on both sides, control the time, and don't fry paste.

7. Use a spatula to aside the fish. Stir-fry the red pepper, minced garlic and ginger until fragrant.

8. Add an appropriate amount of light soy sauce, oyster sauce and water, simmer for a while, and turn it over carefully.

9. Finally, sprinkle with chopped green onions and put on a plate.

1. Oil heat method.

Wash the pan before frying the fish, dry it and heat it, then add the oil and turn the pan slightly so that there is oil on all sides of the pan. When the oil is hot, add the fish and fry the skin until golden brown before turning so that the fish does not stick to the pan. If the oil is not hot, it is easy for the fish skin to stick to the pan.

You can also apply a small amount of oil to the body of the fish, and change the heat to low after the hot oil pan, so that the fried fish will not stick to the pan.

2. Ginger juice.

Once the pot is over high heat, spread fresh ginger slices on 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. This is because 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.

3. Egg liquid.

Before frying the fish, drain the water of the fish body, 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 before frying. In this way, the fried fish meat is more tender, the egg wash can lock in the moisture of the fish, and it is not easy to fry and the meat is firmer.

4. Starch method.

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 result is crispy skin, tender and never sticks.

Teach you the skills of frying fish without sticking to the pan without shedding the skin.

When cutting fish, the skin always falls off and sticks to the pan, and the chef taught me a good method, so that the fish will never stick to the pan and not lose the skin in the future.

Frying fish, it is wrong to go directly into the pot, teach you three methods to ensure that the fried fish does not break the skin and does not stick to the pan.

How to fry fish? The non-stick pan does not shed its skin and does not break, which requires a lot of work in the processing of the fish. After the fish is cleaned, the seasoning is added.

Apply another layer of starch. Scrub the pan in which the fish will be fried. Heat the pan.

In this way, the fried fish will not stick to the pan. Don't rush to flip the fish after putting it in. After one side of the wild fish is set, turn over the other side and fry it, so that the fried fish will not stick to the pan, will not lose the skin, and will not fall asleep.

Ingredients: 1 fish;

Excipients: salt 2 grams; 1 gram of black pepper; 10 grams of cooking wine; cornstarch 5 grams;

1.To fry the whole fish, be sure not to choose fish that is too thick or too large. Wash the fish, remove the scales and gills, and entrails, and then make several knives on both sides of the fish, with a spacing of about 1cm. In this way, it is easier to absorb the flavor when marinated, and it is easier to ripen when frying.

2.Put it in a container and sprinkle about 1g of salt and black pepper on each side, 5g of Huadiao wine. Sprinkle evenly with your hands. Marinate for 30 minutes, turning over once halfway.

3.Remove after marinating.

4.Use a kitchen paper towel to absorb the water on the surface of the fish.

5.Blot all on both sides + inside the belly.

6.Apply a thin layer of cornstarch evenly on each side, about 2g on each side.

7.After coating the cornstarch, let it sit for 1-2 minutes to let the cornstarch regain moisture, so that the cornstarch will not fall off when frying.

8.Frying pans, woks, non-stick pans, you name it. If it's a non-stick pan, you don't need to overheat it. If it is a normal wok, it should be burned until it smokes.

9.Add cooking oil, it doesn't have to be too much, you can moisten the pot. Like this, my oil volume is about 1 tablespoon.

10.Add the fish coated with cornstarch.

11.Cover and reduce heat to medium.

12.Fry for about 1 minute, open the lid. Gently shake the pot so that the fish moves slightly in position. At this point, because the cornstarch comes into play, a protective layer has formed between the skin and the pot, and a slight shake can make the fish move.

13.Cover back on, turn to low heat, and fry for 3 minutes before turning over.

14.After turning over, cover the lid, and fry for 3 minutes on medium heat to low heat, and then it is ready to come out of the pan.

15.Finished product.

1. Sprinkle salt on the fish, spread evenly and marinate for a while.

2. Wipe the fish body dry with kitchen paper and absorb the water.

3. Coat a thin layer of dry starch on the fish body.

4. Heat the pot and add cooking oil.

5. Add a spoonful of salt.

6. Put the fish in the pot and reduce the heat to low.

7. Move the pot to different positions to heat the fish evenly.

8. After the fish is cooked, it can be taken out of the pan.

9. The fragrant fried fish is out of the pan.

How to fry fish without sticking to the pan without shedding the skin:

1. After the fish is processed, be sure to drain the water on the surface of the fish (if you have kitchen paper at home, you can use kitchen paper to wipe the water on the surface of the fish).

2. Add an appropriate amount of cooking oil to the pot and heat the oil until it reaches 7.

3. Shake the pan to evenly coat all sides of the pot with hot oil (the advantage of this treatment is that no matter what you fry, it will not stick to the pan), turn off the heat, and then let the oil temperature cool to 3 into heat.

4. After the oil temperature drops to 3 heat, turn on medium-low heat, and then put in the fish that has just been dried up.

5. Fry the fish completely on one side (the fish is particularly tender, if the skin is not fried through the skin, it is easy to cause the fish to be loose and broken), and then turn over and fry the other side.

6. The other side can also be completely fried.

1. All the ingredients (fish, chili, green onion, ginger and garlic), take half or one side of the fish.

2. Cut the fish into three sections, each section is cut out with fine lines, do not cut it.

3. Smear the fish with salt and marinate it slightly to make the fish more flavorful.

4. Cut the garnish.

5. Put oil in the pot, wait for the oil in the pot to heat completely, sprinkle in the salt and gently turn the oil in the pot to mix the oil and salt evenly. Then fry the fish in the pan, do not turn it when frying the fish, until the bottom is golden brown, and turn the fish over.

6. Sprinkle green and red peppers and ginger shreds on the fish.

7. Sprinkle a little salt on the green and red peppers, (so that the peppers are more delicious).

8. Pour a little water along the edge of the pot.

9. Cook until the juice is slightly reduced, and stir slightly to make the taste more even.

Picture of the finished pan-fried fish fillet.

Cooking skills. 1. Fried fish always breaks the skin, which is not only related to the temperature of the oil, but also closely related to the freshness of the ingredients.

2. The more tender and firm the fish, the more complete and delicious the fried fish, it is recommended that you try to choose fresh live fish instead of refrigerated frozen fish when frying fish.

3. In order to avoid the fish sticking to the pan and becoming mushy after entering the pot, be sure to drain the water on the surface of the fish after cleaning the fish before putting it into the pot.

4. When frying fish, you must not be in a hurry to let the fish go to the pot, first heat the pot and then put the oil, wait until the oil is slightly steaming, and the oil temperature is about 140 degrees.

Prepare the ingredients: fish, oil, kitchen paper, pot.

1. First clean up the fish.

2. Then drain it with kitchen paper or toilet paper.

3. Then, add an appropriate amount of oil to the pot, 4. Then heat the oil to 7 into heat, 5. Wait until the oil smokes, so that the pot is evenly coated with hot oil, 6. Turn off the fire, let the oil temperature cool to 3 into hot, and then turn on the low heat, 7. Then you can put the fish in to fry, 8. Fry one side of the Jiujiang fish and turn it over to fry the other side, 9. So that it will not stick to the pan and will not lose the skin.

And that's it.

Ingredients: salt, oil, shredded ginger.

Specific steps: 1. First of all, smear the fish body with salt and ginger shreds evenly and set aside.

2. Put some shredded ginger in the pot.

3. After the oil is fragrant, remove the ginger shreds.

4. Put the fish in the pot, do not turn it, wait for 5 minutes of low heat and then turn it over.

5. The same operation is done on the other side, wait until both sides of the fish are browned.

6. Finally, put the fish out, so that the fried fish will not stick to the pan and will not lose the skin.

Put more oil when frying and fry over low heat, so that the non-stick pan does not peel off, the method is as follows:

Ingredients: 750 grams of small fish, appropriate amount of green onion, appropriate amount of salt, appropriate amount of cooking oil, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of cooking wine, appropriate amount of flour.

1. The first step is to process and wash the fish.

2. Then add ginger and shallots to the fish and mix well.

3. Add an appropriate amount of soy sauce and salt, mix well, and let stand for 30 minutes.

4. Wrap it in flour when the time is up.

5. Put oil in a pan, add the fish, and start frying over low heat.

6. After frying, put it on a plate, so that the fried fish is ready.