How to make fried fish pieces delicious, how to make fried fish pieces delicious

When buying fish, you can ask the boss to help clean the internal organs and scrape off the scales. After buying it, wash it, let it dry for an hour, and drain the water.

Dry the small fish, add ginger foam, a spoonful of salt, three spoons of cooking wine, and marinate for half an hour. After marinating the small fish, add half a spoon of pepper, a little chicken essence, two spoons of flour and stir well.

Heat the oil in the oil pan, heat it to sixty percent hot, heat it over medium heat, put in the dried fish and fry it, don't put too much at one time, don't stir it as soon as you put it in, fry it for a minute or two and then turn it over, fry it on both sides, and the dried fish can be scooped up when it floats up.

If you want to eat tender fish, you can eat it in the last step. I like to eat small fish with crispy fish bones, so the small fish that I fished out is left to cool for about ten minutes, and then I will go back to the pot to fry it, so that the small fish do not need to spit out the fish bones, and it is crispy and delicious.

Ingredients: fresh hairtail, edible oil.

Ingredients: chili pepper, edible salt, sand tea sauce. Sichuan peppercorns, sugar, white vinegar, soy sauce, white wine, ginger, green onions, milk (you can remove the smell and make the hairtail taste very tender).

1. Scrape off the scales, remove the internal organs, chop off the head and tail and wash them, and cut them into 5 cm long sections.

2. Put the fish in a bowl, add minced green onion, minced ginger, salt, soy sauce, cooking wine, pepper, mix well and marinate to taste, and pat the flour on top.

3. Fill the wok with oil and burn it until it is hot, fry the fish section until it is yellow, and when the oil temperature reaches eighty percent hot, fry it again in the pan, and the fish section is golden brown and drain the oil, and put it on the plate. Serve with a plate of pepper and salt.

500 grams of yellow croaker, fried paste; 2 tablespoons of starch, 4 tablespoons of glutinous rice flour, 2 grams of yeast powder, 2 grams of five-spice powder, appropriate amount of water.

Green onions, ginger, Sichuan peppercorns, cooking wine, salt.

Characteristics: not greasy, crispy, fragrant and tender.

Operation 1, remove the yellow croaker and wash it.

2. Cut a flower knife on the fish body.

3. Add green onions, ginger, peppercorns, salt and cooking wine, mix evenly, and marinate for 30 minutes.

4. Prepare starch, glutinous rice flour, yeast powder, and five-spice powder in proportion.

5. Add an appropriate amount of water to make a frying paste. Immerse for 20 minutes.

6. Wash the marinated fish to a clean and evenly dipped in fried paste.

7. Fill the pot with oil, heat it, and control the oil temperature to drop a few drops of frying paste with chopsticks, so that it can float quickly.

8. Dip the fried fish and drain off the excess batter.

9. Put it into the oil pan and do not stir.

10. Gently shake the oil pan to make the fish float, and fry it over low heat until the skin is slightly yellow.

11. Remove the fish and reheat the oil.

12. Re-fry the fish until golden brown, remove and drain the oil.

Although the method of frying fish pieces is simple, there are 100 ways for 100 people, some people are wrapped in flour, some people are wrapped in starch, and some people are wrapped in eggs, the fish fried by flour has a harder taste, and the fish fried by starch has a crispier taste, so is there a recipe for the best of both worlds?

Of course, the answer is yes, today I will teach you the correct way to fry fish pieces, especially delicious, so delicious that you can't stop, to ensure that the fried fish pieces are crispy on the outside and tender on the inside, without a little fishy smell, extraordinarily fragrant, and the family on the table rushes to eat.

Ingredients: grass carp.

Ingredients: ginger, starch, egg yolk.

Seasoning: salt, pepper, chicken essence, cooking wine.

1. Prepare a grass carp, this kind of fish has fewer bones, it is easy to eat, rinse the fish and select it, slice the meat along the backbone, and chop it into small pieces.

2. Put it in clean water, rinse it several times, repeat it several times, remove the excess impurities of the fish pieces, and control the moisture.

3. Start to marinate the fish, add an appropriate amount of shredded ginger to remove the smell, then add 2 grams of salt, 2 grams of pepper, 2 grams of chicken essence, an appropriate amount of thirteen spices, 10 grams of soy sauce, 10 grams of cooking wine, stir well, and marinate for 20 minutes to taste.

4. Prepare an egg yolk, you need to pay attention to it, as long as the egg yolk, you don't need to add anything else.

5. After 15 minutes, pick out the marinated fish pieces with chopsticks, put them in the egg yolk, stir well, so that each piece of fish is covered with egg yolk, so that the pot is more crispy.

6. The fish pieces are coated with a layer of starch, corn starch and potato starch, which can lock the nutrients and moisture of the fish.

7. When the oil temperature is 5 hot, put in the fish pieces, fry them slowly over low heat, and do not turn them at will, which will affect the formation of the fish pieces.

8. Wait for the fish pieces to float, burnt and crispy, golden yellow, you can take out the oil, like to eat crispy, you can raise the oil temperature by 6 into heat, and fry it for 30 seconds.

9. Sprinkle in an appropriate amount of cumin powder, put it on a plate and eat, crispy on the outside and tender on the inside, tender and delicious, and you can also sprinkle pepper noodles or pepper salt, which also has a unique flavor.

1. Ginger, cooking wine and seasoning, marinate for 20 minutes in advance, increase the flavor of the bottom of the fish, and completely remove the fish.

2. The starch coating is softer, the flour is harder, and the egg yolk is fried with a layer of egg yolk, and the taste is more crispy.

3. Fry slowly over low heat, don't turn it in the pot, wait for the molding to float, remove the oil, if you want to eat more crispy, you can raise it to 6 into the hot oil temperature, and re-fry for 30 seconds.

Here's how:Ingredients: Appropriate amount of spicy Sichuan flavor sauce, appropriate amount of starch, appropriate amount of ginger, garlic, appropriate amount of green onion, appropriate amount of millet pepper, a little salt, a little chicken essence, a small spoon of sugar, and an appropriate amount of white sesame seeds.

Steps: 1. Prepare Haoji's spicy Sichuan sauce, millet pepper, ginger, garlic, and green onion and cut them for later use.

2. Pour a little oil into the pot, add green onions, ginger and garlic and stir-fry over low heat until fragrant.

3. Pour in an appropriate amount of spicy Sichuan sauce according to your own taste, put an appropriate amount of salt, chicken essence, and a small spoon of sugar and stir-fry until fragrant.

4. Pour all the fried fish pieces into it and stir-fry, and wrap it in sauce.

5. Sprinkle white sesame seeds when out of the pan.

Here's how to fry fish in a delicious and easy way:

1. Fried fish. Ingredients: bamboo tip fish, two eggs, a small bowl of starch.

Excipients: 3 tablespoons of soy sauce, 3 tablespoons of cooking wine, a pinch of salt, ginger slices.

Method: Wash and clean the fish, remove the black membrane in the stomach, put cooking wine, salt, ginger slices, soy sauce to marinate to taste, you can also put an egg, marinate for more than an hour and wrap the fish in thin flour. Then put it in the egg mixture, boil it over medium high heat, heat the oil, put it with chopsticks bubbles, and start frying.

Fry until golden brown on both sides and serve.

2. Deep-fried fish fillet.

Ingredients: 1 to 2 pieces of fish fillet.

Accessories: a lot of kitchen paper, 1 pack of five-spice powder, some sweet potato starch, 1 egg, some breadcrumbs, and some oil.

Method: Cut the fish into fillets, put it in a large bowl, add a little oil for food socks, a little black pepper, grasp it well, and marinate for about 20 minutes. Wrap the marinated fish in five-spice powder, beat the eggs into an egg mixture, pour them into a bowl of fish, and mix gently.

Wrap the egg mixture in breadcrumbs, heat a pan and pour in oil (more). When the oil is boiled to seven or eight minutes hot, the fish is put in, and the outer layer of breadcrumbs is seen to change color, and the fish can be turned over and fried, and it can be out of the pot in dozens of seconds.

Precautions for frying fish

1. Before making fried fish, you must clean the pot thoroughly, and clean up the food residue and oil residue attached to it, otherwise it will be easy to stick to the pan when frying fish.

2. In order to avoid sticking to the pan, it is recommended to make fried fish first, and then make other dishes.

3. Put more oil when making fried fish, which can reduce the direct contact between the fish and the bottom of the pot, and avoid sticking to the pan to a certain extent.

4. After heating the pot, you can use a piece of ginger to wipe the pot several times, and then put the fried fish, which can also avoid the fried fish sticking to the pan.

5. Be sure to wait until the oil is hot until it smokes slightly before frying the fish, which can maintain the integrity of the fish skin.

6. Don't always turn the fish when frying, otherwise the fish meat is easy to scatter, and it is generally recommended to wait for one side to be fried and then turned over.

A home-cooked food suitable for all ages, fried fish pieces, simple to make, delicious, favorite to eat downstairs small yellow croaker, fried that is called a crispy, fried to the fish bones are crispy and loose, ** is also very economical, whether it is a dish or a meal to eat, it is very down-to-earth, common fried hairtail, small yellow flower, crucian carp, etc., when I was a child, the conditions at home are average, only during the New Year, you can eat a meal of fried fish pieces, just out of the pot crispy inside the tender, fragrant, want to make the fried fish pieces delicious, you have to learn to adjust the batter, Today I will share a small trick for frying oil and hanging paste, the method is also quite simple, you can get it in just a few steps, and you don't need to pour too much oil, the skin is browned, and the fish is tender.

The batter of fried fish pieces, I have seen all kinds of them, some people use flour, some people use starch, and some people like to pat dry powder, and finally this efficiency is average, the cooking oil fried with dry powder is basically wasted, and then fry other dishes, there is a great fishy smell, there is no way to use it again, undoubtedly increasing the cost, so it is not recommended to shoot dry powder, and later found that only starch and eggs, these two are the best match, stir in one direction with chopsticks, resulting in a strong batter, so that the fried fish pieces, crispy on the outside and tender on the inside, the dough is thick and not easy to fall off.

Is the fish nuggets good? It has a lot to do with the batter, the role of a successful batter must be crispy, and it can be kept crispy and tender for a long time, the fish inside is looming, the meat aroma has not run away at all, all wrapped in the batter, the flour can make the fish more crispy, the taste is crispy, and it will not be soft.

Ingredients for fried hairtail: hairtail, green onion and ginger, cooking wine, egg, starch, water.

Seasoning: salt, five-spice powder

1. Wash and cut the hairtail, keep the outermost white scales as much as possible, do not clean it, this is good for the human body, just eat it with confidence.

2. If you want to get the flavor of the hairtail, you have to marinate it in advance, don't miss this step, according to the number of ingredients, increase or decrease the condiments, put in 1 spoon of cooking wine, 5 grams of salt, half a spoon of five-spice powder, grasp and mix evenly, and marinate the green onion and ginger for 20 minutes.

3. Start to adjust the batter, add 5 spoons of starch, one egg, two spoons of water to the bowl, stir clockwise with chopsticks, do not have granules, it will affect the taste of the fish.

<>5. Pour peanut oil into the pot and burn until it is hot, put in the marinated fish and start frying, turn to low heat and fry until both sides change color, about 2 minutes later, control the oil and take it out, don't fry it for a long time, and then fry it again.

6. Continue to wait for the oil temperature to rise to 60% hot, and then go down to the hairtail section to fry again, then the hairtail fish will turn from light yellow to golden, continue to fry for about half a minute, and then remove the oil.

Skill summary 1, don't fry the hairtail too much at a time, if you eat it overnight or later, the texture and taste will be discounted, and this dish should be cooked and eaten to be delicious.

2. The salt content of pickled hairtail should not be too much, the more salt the more serious the damage to the fish tissue, only a small amount can be used, and the batter is also a little less, a total of two salts should be put in total.

3. Fried hairtail, if the pursuit of crispy effect is obvious, you can fry it again after frying, the taste will be better, and the second time can be controlled in 30 seconds.

The spicy fish cubes are crispy and especially delicious

Why is the spicy fish in the restaurant so delicious, today I will share the method with you, the spicy fish pieces in this way are crispy on the outside and tender on the inside, which is better than the one I bought, and I like to eat fish