Do you fry fish in hot or cold oil? How can I do it without breaking the skin and not sticking to th

The oil should be burned to a slight smoke and the oil temperature should be about 140. Sprinkle a layer of salt on the bottom of the oil pan before putting the fish in the pan. When putting salt, you need to heat the oil until it smokes or bursts, so that the oil and salt are well mixed, then put the fish in the oil pan and fry it, then flip it quickly over low heat.

In this way, because salt is added, the oil temperature becomes mild, so it is not easy to break the skin.

Cold oil should be chosen, as it is not easy to cause the skin of the fish to break, and the fish will look more golden and taste better. When frying fish, you should choose a stainless steel pan, and the heat should be lower when frying fish.

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.

Do you fry fish in hot or cold oil? How can I do it without breaking the skin and not sticking to the pan?

Fish should be fried with hot oil, only the temperature is high enough to make the surface of the fish shape in a short time, which can not only prevent the fish from sticking to the bottom pan, but also lock in the fresh chemicals of the fish body, to ensure the actual effect of browning and tenderness. Generally, after the oil is in a medium heat pan, put the fish and fry when the oil is slightly smoky, then turn to slow heat, gradually fry, fry until the shape is set and turn over until both sides are golden brown, then the pot can be cleaned and tidy, put it on the fire and boil. After the pot is hot, add an appropriate amount of cold oil, and put in the fish when the temperature is 60% hot.

Fry until one side of the fish is golden brown, turn it over and fry the other side, until the fish is golden brown on both sides.

Don't leave the fried fish on high heat, the time period of frying can not be too long, quickly fry one side, immediately turn over the other side and fry, this kind of fried fish is brown and tender, crispy and delicious, beautiful and delicious. To fry fish, it is recommended to use a cold pan to boil oil to fry it, so that it is not very easy to stick to the pan. If the cold oil is put in immediately, there is a high probability that the fish fillet will stick to the pan and the skin will break.

If you want to fry fish without breaking the skin, you also have to rely on a food, which is ginger slices and ginger to scrub the bottom pan.

Fry with hot oil, cold oil is very easy to break the skin, boiling oil to make the fish fillet on the surface of the fish quickly become mature fish fillet, do not stick to the pan, the fish just into the pot does not have to roll immediately, let the fish fry in the pan for 15 seconds in the rolling, not easy to break the skin, and so on both sides of the production of light yellow fish fillets, turn this way and then fry the fish is not easy to stick to the pan and break the skin. Don't boil the temperature too high, then the fish will quickly paste when it is put into the pot, and the fish will quickly paste when it encounters continuous high temperature. Be sure to fry the fish slowly, do not roll it when frying the fish, and wait for the fish to become hard and yellow when the fish is fried.

Give oil to the pot, after the oil boils, sprinkle a layer of edible salt on it, and then gently shake the pan, wait for the salt to stick to all the pot surface, and then put the fish into it to fry, so as to ensure that it is not easy to cause a drastic change in temperature after putting the fish, so the fried fish does not break the skin.

We all know that there are many ways to eat fish, fried fish is one of the most popular ways to eat, its taste is delicious and delicious, the taste is great, it is loved by people, and many people will fry fish at home. There is a certain emphasis on frying fish, so do you use hot or cold oil to fry fish? Let's take a closer look!

In fact, the most critical thing to fry fish is the pot, generally we use an iron pot, there is a sentence please remember that "hot pan cold oil does not stick to the pan", this method no matter what the fried fish fry or fried shredded potatoes, are used, the pot burns to a little smoking, pour in the oil, three to five seconds later and then oil, this time the oil is warm, if the iron pot is not hot, then the fish must stick to the pan, if the iron pot is hot, then the oil is poured down for two or three seconds is hot oil.

Some friends may say that after pouring in the oil, put the fish immediately, isn't this cold oil, in fact, it is not good, the oil is too cold and easy to be absorbed into the fish, so that the fried fish absorbs too much oil, and it is more greasy, and wait for two or three seconds, and the fish skin will be fried crispy at once, so that the fried fish is charred on the outside and tender on the inside.

Nowadays, there are many non-stick pans, whether the pan is hot or not, the oil is hot or not, it will not stick to the pan, but if it is cold oil, it is easy to absorb too much oil. It should be noted that pour oil into the hot pot, and no water can drip into the pot on your hands or other cooking utensils, as it is easy to splash and hurt people without oil.

So, fry the fish with hot oil.

1. The fish should be dried In order not to cause oil splashing, after the fish is cleaned, whether it is marinated or not, the skin of the fish should be dried before getting out of the pot, so that the dryness of the surface will not pull down the oil temperature and cause it to stick to the pan.

2. Rub the pot with ginger After the pot is heated, wipe the pot with a piece of ginger, which can effectively prevent sticking.

3. Heat the oil in a pan Heat the oil until it smokes, then add the prepared fish. Wait for one side to be shaped before turning the other side over, and don't rush it. Shake the oil evenly to fry the fish evenly. Gently push the spatula, shake it, and then turn it over.

First: the fish contains a lot of water after washing, if you fry in the pan at this time, the moisture contained in the fish body will reduce the temperature of the wok, then the fish is easy to stick to the pan, and will splash oil because the fish body contains water, which is easy to burn. So remember to use kitchen paper to absorb the water from the fish before frying it, or hang it up and drain it before frying.

Second: and the most critical step, remember to pour in the cooking oil after the wok is hot, then shake the pan so that the oil can evenly distribute the pan, then pour out the oil, pour in the cooking oil again and burn on high heat until it smokes slightly, then put in the fish, change to medium heat and fry.

Third: remember not to turn the fish after the pot, at this time it is easy to break the skin and affect the appearance, you must wait for the fish to fry after the other side is fried.

The turning action should be gentle, from the back to the face, because the back is thicker, so that the turning of the fish body is not easy to break.

So no matter what kind of fish it is, as long as you master the above three points, you will definitely be able to fry a beautiful and complete fish!

Only when the oil temperature is high enough can the surface of the fish be set in a short time, which can not only prevent the fish from sticking to the bottom of the pan, but also lock the fresh substances in the fish's body, so as to achieve the effect of charring on the outside and tender on the inside. Usually pour oil over a pan over medium heat, put the fish to fry when the oil is slightly smoking, then turn to low heat, fry slowly, fry on one side until it is set, then turn over until both sides are golden brown, then the pot can be brushed clean and put on the fire to 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.

<>When frying fish on high heat, don't go away, don't go away when frying fish on high heat, fry it for too long, fry one side quickly, and fry it on the other side immediately, so that the fried fish is charred on the outside and tender on the inside, crispy and refreshing, beautiful and delicious. To fry fish, it is recommended to fry it with hot oil in a hot pan so that it is not easy to stick to the pan. If you put the cold oil directly into it, there is a high probability that the fish skin will stick to the pan and break the skin.

In order to fry fish without breaking the skin, we also need to use one ingredient, which is ginger to wipe the bottom of the pan with ginger.

Frying fish and Han Ma are fried with hot oil, cold oil is easy to break the skin, if the oil is hot, the skin on the surface of the fish will quickly become mature fish skin, non-stick pan, the fish just get off the pot do not turn immediately, 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 this way and then fry the fish 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 fry the fish slowly on medium heat, do not turn it when frying it, and wait for the fish to be hard and yellow when it is fried on one side.

Add oil to the pot, wait for the oil to heat, sprinkle a layer of salt on it, and then gently shake the oil pan, wait for the salt to cover the entire pan surface, and then put the fish in to fry, so as to ensure that the fish will not cause a drastic change in oil temperature after putting in the fish, so the method of frying the fish. Another good way to introduce you is to break up a few eggs before frying the fish, pour in the eggs and stir-fry them after the pan is heated (put the eggs in them, they can still be eaten, don't waste them). Directly**, add an appropriate amount of oil to the pot and heat it.

It is better to use hot oil, because the temperature of the hot oil itself is very high, so the fried fish is golden brown on both sides, and the taste is also very delicious, and it takes a long time to wait for cold oil, which is very troublesome.

I guess it's hot oil. If you want to fry it, you must heat it first. If you heat it, you must heat it with oil. Besides, this cold oil may have a bad taste, and hot oil will be more fragrant.

It must be hot oil, so that the skin of the fish can be fried quickly, and the fish will not be fried, so that the fish can be intact.

Of course, it is better to use hot oil, because the fried fish made with hot oil will be more complete and taste better.

In fact, it is better to use hot oil when frying fish, that is, after the oil in the pan is hot, we put the fish in and fry it. If you put the fish in the cold oil, it will easily cause the skin to break as the oil temperature rises.

Before frying the fish, the fish must be dried with kitchen paper. If you just want to eat fried fish, you don't need to stew or stew it again. You can also dip the fish in some thin wheat flour and fry it, so that you don't have to dry the juice that has passed through the marinade.

The wok is clean and tidy (note: it must be cleaned and tidy, in fact, some people use ginger to wipe the bottom pan again, the goal is to make the bottom pan tidy, and the ginger slices will not produce all chemicals in the bottom pan, so that it is conducive to the effect of not allowing fish to stick to the bottom pan); Then pour a spoonful of oil into the pot, rotate the pan to let the oil spread enough to the bottom pot, boil the oil, and pour out the oil in the pot (the goal of this behavior is to "moisten the pot", that is, to moisten the pot with cooking oil, <>).

This practice can help the fish not to stick to the bottom pan when frying the fish, but the effect is not obvious and can be ignored); Finally, put oil in the pot, and when the water temperature reaches 70% hot (to the point where the oil is basically smoking), pour in the marinated fish (before the fish is put into the pot, you have to use kitchen paper to wipe the water in the fish body); The world must not leave, the time period of frying should not be too long, quickly fry one side, immediately turn over the other side to fry, this kind of fried fish is brown and tender, crispy and delicious, beautiful and delicious. Frying fish is all fried in hot oil, cold oil is very easy to break the skin, and the boiling oil makes the fish fillets on the surface of the fish quickly become mature fillets, <>

Don't stick to the pan, the fish doesn't have to roll immediately when it is just put into the pot, let the fish fry in the pan for 15 seconds before rolling, it is not easy to break the skin, and wait for both sides to produce light yellow fish fillets, turn to low heat and fry on the line! Heat a pan with cold oil. It is generally better to use a hot pan to fry fish with cold oil.

Heat the pan first, then add some oil, and fry the fish in Chinese to prevent the skin from breaking. Because the fish is fresh and tender, there are no thicker veins, the connective tissue is not close, and the heat transfer is poor, so the method of using a hot pan and cold oil is better to freeze, and the death time is very long, or the fish is relatively loose, you can do everything, and the skin will inevitably break. For frozen fish, it is best to boil oil in a cold pan, but not too sustained high temperature, and manipulate below 50 to 70 degrees.

It is best to wipe the water in the fish with a neat cloth. Fry slowly over a simmer, don't roll it casually, fry it like dry, add a little oil, turn off the heat and let it cool, and then turn over and fry the other side. Salting with sufficient salt in advance can not only remove the fishy smell, but also make the skin and meat of the fish firmer, and it is not easy to molt and scar when frying; Sufficient moistening of the pan with cold oil and cold pan is one of the key processes to ensure that the fried fish does not stick to the bottom, and the special type of non-stick pan can also be bypassed; Boiling oil to ensure that the skin is quickly dried and shaped, simmering to ensure that the inside and outside are evenly cooked, the appropriate powder to assist in shaping and coloring, exquisite and beautiful, this kind of fried fish is evenly yellowed, detailed and beautiful and generous, is a very high pass rate under the household standard "fried fish" method, very simple and practical and suitable for the vast majority of aquatic animals frying method.

It should be added with more soy sauce and light soy sauce, and when frying, you must not turn the noodles every other minute, and it should be a hot pan with cold oil.

When frying fish, be sure to use cold oil in a cold pan and fry over low heat, so that the fried fish is crispy, and it is not easy to peel off, and the taste is more tender.

When frying fish, you should heat oil in a hot pan, sprinkle some salt in the pan, so that you can avoid the fish from sticking to the pan, fry the fish over medium heat, do not use high heat, do not turn frequently, fry until golden brown and then turn over.

Delicious and nutritious fish has always been a favorite of many people. There are many ways to make fish delicious, and fried fish is one of the most popular ones. The fried fish can be eaten directly, and it can be further cooked to make fish stew, braised fish, etc., which is very delicious.

However, when many people fry fish, they always stick to the pan and break the skin, which is caused by not mastering the skills.

When frying fish, you can't fry it directly in the oil pan, otherwise the fish is easy to stick to the pan and break the skin, add a few more steps and master a few skills to ensure that the fish does not stick to the pan and does not break the skin. Then I will share with you the correct way to fry fish, let's take a look. When frying fish, it is a layman to fry directly in oil, keep in mind 4 tips, the fish does not stick to the pan and does not break the skin.

Ingredients: fish, ginger, salt, oil. Steps:

Step 1: First clean the processed fish, then dry it for later use, and the water must be fully dried, or wiped dry with kitchen paper.

Step 2: Prepare an appropriate amount of ginger slices, use ginger slices to wipe the bottom of the pot to fry the fish, then heat the pot, pour in an appropriate amount of oil, shake the pot after the oil is hot, let the hot oil stain the inner wall of the pot, then turn off the heat, cool the oil until it is hot to three or four times, sprinkle a little salt in the oil, and then put in the fish that is dried and watered, fry slowly over low heat, fry until one side of the fish is golden brown, then turn it over, and fry until it is golden on both sides.

Tips: 1. The fish cannot be fried directly in the oil pan, before frying the fish, wipe the bottom of the pot with ginger slices, so that the ginger juice can form a protective film at the bottom of the pan to prevent it from sticking to the pan. In addition, sprinkling some salt in the oil before frying the fish can also effectively prevent the fish from sticking to the pan and breaking the skin.

2. Fry the fish in a cold oil pot, first heat the pot, and then let the fish fry in cool, this step is called the pan, so that the fish will not stick to the pan no matter how it is fried.

3. The fish must be dried before going into the pot, otherwise it is not only easy to splash oil, but also the fish is heated unevenly, and it is easy to stick to the pan and break the skin.

4. Don't be in a hurry to turn over the fish when it is just out of the pot, otherwise the fish is easy to break, so be sure to fry until one side is set, then turn it over and continue to fry the other side.

Master the above skills, the fried fish will not stick to the pan and break the skin, the fried fish is very complete, fragrant and tender, you can try it.