What is the practice of deep frying fish nuggets? What is the method of deep frying fish fillets?

Among the deep-fried fish fillets I've made, there are two common ones:

The first is the selected carp, which is slaughtered and chopped, pickled, hung with batter, and fried. The finished product is crispy on the outside and tender on the inside, and the fish is fresh and fragrant. This practice is common in our northern families, and it is relatively easy to operate. <>

The second is the selected grass carp, slaughtered and chopped, marinated, and directly fried in oil. After frying until the outer crust is ripe, quickly pour it into the pre-prepared sauce and quickly absorb the soup by using the high temperature of the fried fish. Make the finished product crispy on the outside and tender on the inside, and the compound flavor is strong, which is often suitable for hotel production.

Scallion tile fish】 <

Raw materials and seasonings:

A live carp, green onions, ginger, corn starch, flour, salt, pepper, cooking wine, mountain peppercorns.

Start to make: The first step: a carp (about two and a half catties) according to the conventional practice, slaughter and remove the fishy line, cut off the head and tail, along the girder bone from the middle piece, the fish meat is cut into a block of about three centimeters, the fish head is split from the middle, and the fish meat is put into clean water together, and soaked for about ten minutes to remove the blood.

Step 2: Cut the green onion (only the white onion) into 100 grams of water chestnut slices two mm thick. Fifty grams of ginger shredded. Put the mountain pepper into the clean pot, fry over low heat until fragrant, let cool and crush into pieces.

Step 3: Drain the fish pieces (preferably with a clean towel and re-dip the surface with moisture). Put it in a basin, add three grams of green onions, ginger, chopped mountain pepper, five grams of salt, five grams of pepper, and ten grams of cooking wine, stir evenly and marinate for half an hour.

Step 4: Mix a handful of cornstarch and flour well. Beat one egg, add a little water and stir well, pour in the mixed powder and form a batter, then pour in 10 grams of salad oil and stir well.

Step 5: Pour four catties of salad oil into the net pot, turn on the high heat and burn until it is 60% hot, smear the marinated fish pieces into the batter, put them into the oil one by one, fry them to shape, and pick them up after maturity. Raise the oil temperature to 70% again, pour in the fish pieces and fry them until golden brown and crispy, remove the oil and put it on a plate.

Old Smoked Fish】 <

Raw materials and seasonings:

Grass carp, homemade smoked fish sauce.

Start cooking: The first step: a grass carp (about three catties) is slaughtered and washed, the head and tail are cut off, and the middle piece is cut into six or seven centimeters long and about three centimeters wide.

Step 2: After cleaning the fish pieces, control the moisture, add green onion and ginger slices, a little salt, and cooking wine to marinate into the bottom taste, and remove the fish. <>

Step 3: 500 grams of water, 30 grams of light soy sauce, 20 grams of dark soy sauce, 20 grams of salt, 300 grams of rock sugar, 10 grams of monosodium glutamate, 15 grams of chicken essence, 5 star anise, 5 grams of cinnamon, 2 bay leaves, 5 white buckles, 20 grams of ginger, one coriander into a stainless steel pot, boil over high heat, change to low heat and boil for about 15 minutes until slightly viscous, filter the material residue, cool and put it in the refrigerator.

Step 4: Put the salad oil into the net pot, turn on the high heat until it is 70% hot (slightly smoky) and put in the marinated fish pieces, wait for the shape to change to low heat, slowly soak and fry the crispy and crispy crispy with 45% oil temperature, and remove the oil.

Step 5: Quickly pour the fried fish pieces into the soup, soak for 30 seconds, remove and sprinkle in a little five-spice powder, and then you can go.

You need to select fresh fish, clean the fish, cut it into small cubes, and then dip it in the live flour batter, so that all the fish pieces are wrapped, and then put it in a hot oil pan to fry, fry it until golden brown and you can clip it out, sprinkle a layer of chili powder on top and eat.

Wash the fish, cut it into pieces, marinate it with salt, then coat it with flour, put it in a pan and fry it, and then take it out after frying.

Wash the prepared fish pieces, add cooking wine, green onion ginger, garlic condiments, starch marinade for preparation, put cooking oil in the pot, wait for the oil temperature to be six or seven percent hot, put the fish pieces to fry, and then fry again after taking out.

Pour oil into the pot, and when it is hot for seven or eight minutes, fry the marinated fish pieces in batches, turn them over with chopsticks, fry them until golden brown, remove the oil, and then fry them again.

A lot of people are very fond of eating fish, and the value of fish nutrition is also very high, fish is rich in protein and essential vitamins and trace elements, very suitable for children and the elderly to eat, often eat fish, there are many benefits to the prevention and treatment of cardiovascular disease, I personally like to eat about the practice of fish, is also very much, I believe that there are many people who like to eat fried fish pieces, the following will explain to you the practice of this dish. <>

Now there are many types of fish, if you want to make fried fish pieces, then it is best to choose grass carp, because the meat quality of grass carp is relatively tight and the taste is better, first of all, we choose a grass carp on the dish to take home, let the fish seller chop the grass carp into a number of small pieces, take it home and then rinse it with water repeatedly to drain the water, and then put it in a container. Second, put a little green onion, ginger, garlic in the container of fish, and marinate it together with the fish for a while, which can play a role in removing the fish, third, put 2 to 3 spoons of flour into the fish, and then put a little cooking wine and pepper, and a small amount of salt, sugar, and peppercorns together and stir well, so that each piece of fish can be coated with a layer of batter. In order to make the fish taste good, it is best to stir more, cover with plastic wrap after stirring, and marinate in the refrigerator for at least two hours, so that the fried fish will taste very delicious.

After everything is ready, we can have fried fish pieces next, first of all, put some salad oil in the pot, when the oil temperature is burned to fifty percent hot, turn to medium and low heat and put the fish pieces into the pot in turn, the fried color becomes slightly yellow and then you can fish it out, in order to make the taste of the fish more crispy, then we need to fry the fish pieces again, don't fry it for too long when frying it for the second time, otherwise it will be paste, we have to pay attention to the fish pieces in the pot, when the pleasant color becomes golden yellow, You can fish it all out, and the fish bones at this time are crispy and crispy, and a delicious fried fish piece is ready. <>

First of all, the fish should be washed, the internal organs of the fish should be removed, and then the fish should be cut into pieces, and then the water starch should be prepared, and then the egg liquid should be added and stirred evenly, the fish pieces should be evenly coated with liquid, put them in the oil pan, the oil temperature is 8 into heat, fry until the surface is golden and crispy, and then take it out and fry it again.

First of all, select a grass carp, cut it into small pieces, then clean it, put it in a container and write various materials, such as minced garlic and ginger, and then weave it together with the fish, then put 2 3 tablespoons of flour into the fish, add some cooking wine and pepper, a small amount of salt and sugar, wrap it in a layer of flour, and fry it in a pot for 10 minutes.

At first, I must wash the fish, cut it into small pieces, add seasonings, add cooking wine, marinate for two hours, and then wrap the outside in starch and boil oil and fry it in the pan, and fry it until it is golden.

First of all, we must wash the fish, cut it into small pieces, add seasonings, add cooking wine, marinate for two hours, and then wrap the outside with starch and put it in the pot to fry it until golden brown.

Ingredients: appropriate amount of salt, 60g of starch, appropriate amount of blended oil, appropriate amount of pepper, appropriate amount of flour, 1 egg.

Steps: 1. Remove the melted fish pieces from the refrigerator.

2. Weigh the starch used.

3. Pour pepper, flour and starch eggs into a bowl, add an appropriate amount of water and stir into a paste.

4. Put the fish pieces into the paste and dip well.

5. Put a little more oil in the pot.

6. Heat the oil and fry the fish pieces dipped in the ingredients until golden brown on both sides.

7. It is ready to be served on a plate.

As follows:

Ingredients: 1 piece of fish, 1 egg, 100 grams of corn starch.

Excipients: a pinch of salt, 100 grams of soy sauce, 250 grams of oil.

1. Cut the fish into small pieces.

2. Add salt and light soy sauce to marinate.

3. Prepare the egg starch to make a paste.

4. Put the fish meat in a layer of batter.

5. Then add the fish and fry it until golden brown.

6. Remove and cool.

7. The finished product is as follows.

Here's how to make fried fish:Ingredients: 7 small yellow croaker, 1 egg, 2 teaspoons of flour, 1 gram of salt, 1 gram of black beard liquid pepper powder, appropriate amount of water, appropriate amount of vegetable oil.

1. Remove the internal organs and gills of the small yellow croaker and clean it.

2. Put eggs, flour, salt, black pepper and an appropriate amount of water into a basin.

3. Stir into a batter, scoop up a spoonful, and it can flow down slowly.

4. Put the small fish in it and wrap it in batter inside and out.

5. Pour oil into the pot, heat it until it is hot, put it on the air of the oil with your hands, and feel the heat.

6. Slide the battered fish into the Youhui pot, fry it on medium heat until golden brown on both sides, and remove it.

7. Put all the fried small fish back into the oil pan and fry it again to make it more crispy.

Method 1

Ingredients: a pound of fried small fish, rice cereal, ginger, green onion, garlic, salt, light soy sauce, rice wine, monosodium glutamate, star anise, star anise.

Method 1Remove the head of the fish and wash the slices.

2.Marinate with spices.

1. Evenly coat with rice cereal for 1 or 2 hours.

3.Put it in a hot pan and fry it until it is golden brown on both sides, and it is best to fry it until the fish bones are loose and delicious.

Practice. 2. Food list: white pike is appropriate, Yunnan Province taste is appropriate, shallots are appropriate, ginger slices are appropriate, white pepper is appropriate, pepper noodles are appropriate, and rice wine is appropriate.

Production process. 1.Remove the head and fins of the pike, cut it into strips of about 3 cm, add green onions, ginger, rice wine, salt, peppercorns, white pepper, light soy sauce, and stir.

2.Marinate for 30 minutes to 1 hour to allow plenty of flavor.

3.Add wheat flour and an egg to mix a small amount of water paste for later use.

4.Deep-fried small fish wrapped in batter and fried in a pan.

5.Remove from the pot and sprinkle with appropriate water condiment powder.

The preparation of the fish cubes is actually not complicated, but it still takes some thought and time to make a delicious fish cube, first the fish is washed and then marinated in some wheat flour and sauce for an hour or two, which is more delicious. In addition, it is necessary to pay attention to the case of deep frying, so that there is not too much leftover oil, so that it is healthier to eat, and finally the fish is fried on both sides until orange and yellow.