Should you fry fish in hot or cold oil?

I believe that everyone is very tired of eating fish during the Chinese New Year, people who often do things in the kitchen should find that this fish is not so easy to fry, this fish is easy to stick to the bottom of the pan when frying, the fish is a little broken skin sticks to the bottom of the pot, and the taste of eating it will be much worse. Rub some of this on the fish, non-stick pan without breaking the skin. So how do you usually eat fish at home?

My sister-in-law who works in the restaurant told me that after her countless times of fish frying practice, hot oil is a very correct way, the best way is to pour oil into the pan, and when the oil is smoking, you can put the fish down to fry, and there is a big problem in frying fish, that is, how to fry fish can not stick to the pan without breaking the skin.

So today I will share two tips with you, first of all, this small is very simple, don't rush to pour oil before frying the fish, first try to take a piece of ginger and wipe it repeatedly at the bottom of the pot, so that the bottom of the pot is stained with ginger juice, you can pour the oil down after this step, and wait for the oil temperature to burn until it smokes, you can put the fish down to fry.

There is a more non-stick way, that is, when the bottom of the pot is smeared with ginger juice, then apply some salt to the bottom of the pot, remember not to wipe too much, first of all, this salt can play two roles, the first role is to make the fish skin as much as possible to contact the bottom of the pot, and then you can also control the temperature of the oil in the pot, the oil temperature will not change drastically, and the fish will not stick to the pan and break the skin.

There are also many people who fry fish will smear a layer of corn starch on the surface of the fish, which can also play a non-stick effect, because the powder of the sticky pan will not stick to the pan, so it is best to fry the fish on the surface of the knife with a lot of knives to cut the surface, otherwise the umami of the fish is difficult to exude. This method of frying fish is the most beautiful, and the fried fish is crispy. But it is better to eat less fried fish in this way, because it is more popular, especially if there are children at home, you should pay more attention to the diet, but once in a while, you can also satisfy your cravings.

If you fry the fish, you must heat the oil in a hot pan, so that the fish can be fried very fragrant and delicious.

I think frying fish is to put hot oil in the pot, such as the practice of braised fish, boil the oil in the pot, wait for the oil to bubble and fry the fish in the pan, fry until golden on both sides, and then put the green onion ginger and bean paste to stir-fry, add an appropriate amount of water and salt to boil and collect the juice.

Frying fish must be heated in oil, so that the taste of the fish is more crispy, and it will not say that the skin will be lost, if it is cold oil, it is easy to break the skin of the fish. It won't taste so good.

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. Because the fish meat is delicate, there are no thick tendons, the fibrous tissue is not tight, and the thermal conductivity is poor, so it is best to use a virtual pan to cool oil.

After the fish is cleaned, there will be a lot of water on the fish, and if you fry it directly, not only will the oil be splashed, but the fish will also stick to the pan very easily. Therefore, before putting the fish in the pan, you should wipe the water on the fish with kitchen paper, and then dry it, so that it will be much better if you put it in the pan again. Wash, dry, and heat the pot first, smear a layer of ginger juice on the bottom of the pot with fresh ginger, and then put oil to heat, and then fry the fish after the oil is hot, so that the fish skin will not stick to the pan.

Because after rubbing the pot with ginger, the ginger juice will form a layer of isolation film, which can make the fish meat heat more evenly and keep the fish skin, so that it will not stick to the pan. Add oil to the pot, after the oil is hot, sprinkle a layer of salt on it, and then gently shake the oil pan, wait for the salt to stain 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, so the fried fish will not stick to the pan and will not break the skin.

Tips for frying fish:

1. When frying fish, do not turn the fish immediately after it is put into the pan. Wait until the skin is golden brown before stirring.

2. Cooking vinegar is to remove the smell and improve the freshness, at this time, it is not afraid to add more vinegar, because it has to be stewed, so it is not afraid that there will be a sour taste after it comes out of the pot.

3. Break the eggs and pour them into a bowl and stir well, then put the washed fish or fish pieces into the bowl respectively to coat the fish with a layer of egg juice, and then put it in a hot oil pan to fry. In this way, the fried fish will not stick to the pan.

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.

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.