Is it better to fry fish in cold or hot oil? How do you fry crispy golden fish?

<> family often goes to the nearby fish pond to cast nets and catch some small fish to come back for a change of taste. Most of the recent fish are small crucian carp, which is said to be wild, and no one manages the reservoir and no one feeds the fish, and it is not too big, but it doesn't cost money, it doesn't matter if it's big, it's delicious. Sometimes there are more fish in the net, and if you can't eat them all, Long Bao will remove their gills and internal organs, fry them in oil, freeze them in the refrigerator and eat them slowly.

In the past, I cleaned the fish, and my mother-in-law was responsible for frying the fish, but now that my mother-in-law is older, I will do it instead. You can take a look, this is the fish I fried earlier, and the skin of the fish is so broken that you can't see it. The non-stick pan I used has become a "semi-sticky pan".

My mother-in-law told me that no matter what pan you use to fry fish, you should use a hot pan with cold oil, so that the fried fish will not break the skin and will taste good. Today, I will share with you the method taught by my mother-in-law.

1.First of all, I prepare the fish to be fried, I use small crucian carp, other species of fish can also be used, and I can use whatever fish I like. Put it in a pot for 2 hours and spit out the muddy water.

2.Use a tool to scrape off the scales on the crucian carp, remove the gills, cut the belly of the fish with scissors, clean the black membrane and internal organs in the stomach, and drain the water. In the past, my mother-in-law used to squeeze the internal organs of the fish by hand, and sometimes she would squeeze the gall bladder, and the fried fish had a bitter taste.

3.The point is to heat the oil pan over medium heat, put cool oil, and then put an appropriate amount of salt, so that the fried fish will not break the skin and will be easy to taste.

4.Put in the small crucian carp to medium and low heat, the fish should be spaced at a certain width, do not put too much at one time, Longbao generally put 4-5 each time, if the pot is relatively large, you can put more. The fire should not be too big, otherwise it will be easy to paste, and the color of the fish will turn black when it is fried.

5.Fry the crucian carp over medium-low heat for 1 minute, gently touch the fish with chopsticks, and if you can push it, you can turn it over. If you can't push it, fry it again. Fry until golden brown on 2 sides, then stand on the edge of the pan and drain the oil.

Cold oil, be sure to fry the fish in a hot pan with cold oil, so that the fried fish will not stick to the pan, and the fried fish will be particularly crispy, the taste will be very good, and it looks appetizing.

Of course, it is best to use hot oil, first clean the fish, cut it, heat the oil, put the ingredients into the pot and stir-fry, and then put the cut fish into the pot and stir-fry evenly, and wait until it comes out of the pot, this dish is ready, very delicious.

I think it's better to use hot oil. By using hot oil first, it is easy to set the fish first and ensure a perfect shape. After removing the oil, put it into the pan and fry it again until golden brown on both sides.

It is better to use hot oil when frying fish, you must pay attention to its time when frying fish, don't fry it too long, and then sprinkle some auxiliary materials after frying, so that the fish is very delicious.

Many friends like to eat fish, especially fried out, the oil is very crispy and fragrant, but the distressing thing is that often because of uneven heating and friction at the bottom of the pot, after the fish is out of the pot, the bottom of the pot is left with a layer of fish skin, and the fish part is also affected by the oil, which is not only unsightly, but also affects the taste.

In daily life, it is very proud to be able to fry a perfect fish, and many people like to coat the fish with flour or cornstarch to absorb water when frying the fish to prevent the skin from falling off.

But as we all know, this kind of fool-like fried fish, no matter how it is fried, will not stick to the pan.

In fact, in the eyes of insiders, if the fried fish is wrapped in flour, it should not be called fried fish, but fried fish, because the oil is soaked in the flour, and the fishy smell is also wrapped in it, and it tastes like gnocchi, which affects the taste.

Today, I will share with you a few very practical tips for frying fish, no need to wrap in flour, so that the next time you fry fish at home, you will no longer have to worry about the fish skin sticking to the pan, don't forget to collect it!

Static braking. Don't put too much oil in the pot, control the amount within half a spoon, don't pat the powder, don't wipe the water, don't move the fish after entering the pot, it doesn't matter if the pan sticks, shake the iron pot very slightly, until the fish can move freely in the pot, you can increase the size.

Set the shape first, and then turn over to ensure that the fried fish skin is intact.

Oil before salt. When the pan is hot, add the oil and heat the oil.

Add half a tablespoon of salt. Go in, wait until the salt is completely melted, then shake the oil evenly and cover the bottom of the pan - this is called a "sliding pan", and then put the fish into the pan to fry, and it will not stick to the pan.

Oiled fish body. Before frying in the pan, first smear a layer of cooking oil on the fish body, fry the hot oil for 10 seconds, quickly turn to low heat, and gently shake the iron pan, so that the fried fish is very complete and has a miraculous effect!

Bring fried fish in water. After the oil is hot, turn down the heat to low and put the cleaned fish in the pot, because if you don't wipe the water, the oil will fly around, so.

Cover the pot while putting the fish to block the flying oil, and when the pot is quiet, you can lift the lid and continue frying.

The purpose of this method is to be simple and convenient, and it is not to encourage deliberate fried-fried fish, and novices should pay attention to safety when operating.

Hot and cold alternately. After the oil is heated, turn off the heat and release the fish, cover the pot, boil for one and a half minutes on medium heat and then turn off the heat, wait for 1 minute, lift the lid and turn it over, continue to burn on medium heat for one and a half minutes, turn off the heat again and wait for 1 minute, lift the lid and put it on a plate.

Hot oil + oil drying is repeated 3 times, and the whole process only takes 6 minutes at most, which is universal for both novices and masters.

Why do fish stick to the pan.

Unlike conventional pork and beef, the skin is quickly dehydrated and caramelized after exposure to high temperatures, separating from the meat.

The bottom of the pan is rough and frictional.

Large, it does not get the infiltration of oil, which makes it difficult for the fish to slide.

If the oil temperature is not enough, the fish cannot be shaped for a long time after being put into the pot, and the fish skin is in contact with the bottom of the pot for too long, which will cause the situation of sticking to the pan.

The more the better, at least 3 times the weight of the fish itself, and the oil temperature should be high, otherwise it is easy to rot. After frying, drain the oil, and then braised it, sweet and sour sauce, tomato sauce, and fish soup.

3 times as much oil, the more the merrier. Be careful to wait until the oil is hot before putting the fish, and fry the fish until golden brown before turning over. This makes it less likely to stick to the pan.

I think it's best to spread the oil halfway through the fish when frying the fish, so that the fish will be more crispy and not too greasy.

When frying fish, pay attention to removing the internal organs of the fish, especially the bitter gall.

Generally, you can put oil that can cover the bottom of the pan, and you can use kitchen absorbent paper to absorb the water on the surface of the fish before frying the fish to prevent the oil from splashing out and splashing on the body when frying the fish.

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.

First we wash the processed fish, then marinate it with salt and cooking wine. Wok scrub clean (Note: Be sure to scrub it clean, in fact, some people use ginger to wipe the bottom of the pot again, the purpose is to make the bottom of the pot clean, ginger will not form any substance at the bottom of the pot, to help prevent the fish from sticking to the bottom of the pot.

Gently make three cuts on each side of the fish. Brush the pot and heat it over the heat. After the pot is hot, add an appropriate amount of cold oil, and add the fish when the oil temperature is 60% hot.

Fry until one side of the fish is golden brown, turn it over and fry the other side, until both sides of the fish are golden brown. Wash the sea bass, use a knife to draw a flower knife on the fish, evenly smear cooking wine and salt, marinate for 20 minutes 3, heat the pot over high heat, pour in oil, put the fish in the hot oil, fry on high heat until the surface of the fish is solidified, and then turn over the other side and continue to fry, both sides are fried until golden.

The fish scales, internal organs, etc. are removed, and there will be a layer of black film in the belly of the fish, which must also be removed, otherwise it will not taste good when eating. After the fish is processed, put it in the water to clean, and after the fish is cleaned, you must wipe the outside water dry, otherwise it will easily stick to the pan. Cold oil is easy to break the skin, if the oil is hot, let the fish skin on the surface of the fish quickly mature the fish skin, non-stick pan, do not turn the fish immediately after the fish is just out of the pot, let the fish fry in the pan for 15 seconds in the turning, it is not easy to break the skin, and so on both sides are formed yellow fish skin, turn to low heat and fry it!

When the oil is almost smoking, turn the fish to medium-low heat and fry slowly, while keeping the fish dry, so that the fried fish will be very tender and fragrant. Then add oil and fry the fish over medium-low heat at the same time, so that the fish can avoid breaking 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.

It is best to make a fried fish with hot oil at this time when it is crispy, and it tastes more delicious.

It is better to heat the oil because it will not keep the fish from sticking, will not damage the shape of the fish, and will allow the fish to mature and shape quickly.

It is better to put hot oil in the pan, so that the fish will be very tasty, and it will not stick to the pan, and it is also very nutritious and the color is also beautiful.