How do you fry fish to make it crispy? How do you fry fish to make it crispy?

Starch or flour for frying fish? The correct way to teach you, the fried fish is tender and crispy.

Fish is a delicacy that we often eat in our lives, especially for coastal people, who can eat fresh fish every day, and eat it all at once. There are relatively many ways to do big fish, but for small fish, I think the most appropriate way is to fry them.

Put it in the oil pan and fry it slightly, the skin is golden and crispy, and the fish is fragrant and tender. It's so good that both adults and children can't put it down. But if you want the small fish to be fried deliciously, you still have to master certain skills, otherwise you won't be able to fry it with a crispy texture.

Is it starch or flour to fry fish? Today I will teach you the correct way, and the fried fish is tender and crispy.

Ingredients: small fish, eggs, flour, starch, ginger, salt, pepper, light soy sauce, cooking wine, cooking oil.

1. First of all, we dispose of the scales, internal organs, and black membrane of the small fish, although the size is relatively small, but it still needs to be processed. Once done, rinse under the tap.

2. Next, we add an appropriate amount of shredded ginger, salt, pepper, light soy sauce and cooking wine to the fish, and marinate for about half an hour after grasping well. The purpose of pickling is not only to absorb the flavor, but also to remove the smell.

3. During the time of marinating the small fish, we can prepare the batter. Whether to use starch or flour, in fact, it is used, and it needs to be mixed. We prepare an appropriate amount of flour and a little starch, mix them, then beat an egg into a bowl, put water on it, stir the batter completely, and set it aside.

4. After the small fish is marinated, we can prepare to fry it. Heat oil in a pan, then put the fish in the batter and coat it evenly, then shake off the excess batter, put it in the pan and start frying. When it is fried to a golden brown on both sides, it is ready to be fished out.

If you want a crispier one, you can re-fry it, but it's already delicious once you fry it.

Before frying the fish, wash and marinate the fish pieces, wrap them in flour, egg light soy sauce and water to make a batter, put the fish into the oil temperature of 70% hot, take it out after coloring, and then fry it again, so that the fish is crispy and delicious.

1.The oil temperature should be enough before cooking.

2.Fry the skin side first, then fry the golden brown on one side, and then fry it on the flip side. The thickness of the fish is different, and the time is difficult to determine, depending on your own situation.

3.After frying, the small fish should be removed to control the oil, and it needs to be re-fried on the side.

4.Finally, sprinkle with chili noodles, cumin powder (barbecue powder) and white sesame seeds.

Fried fish is done this, even the fish bones are crispy, fragrant and delicious, no need to add starch, just need to process the fish, add salt and pepper and marinate for half an hour.

After the fish pieces are cleaned, add salt, pepper, monosodium glutamate, and sugar to stir and marinate for a while, and then beat an egg, the egg is mainly to make the fish have a stickiness, so that the cornstarch can wrap the fish as much as possible, and when the oil temperature is heated to 5, then put it down one piece of the ground, use chopsticks to scatter, and then turn to slow fire and fry, until both sides are golden and can be scooped up.

When frying fish, you need to coat starch, never flour, because starch has better viscosity and water absorption, starch can make the fish lose water faster, and it can also prevent the fried fish from absorbing water, so that the fried small fish eat fragrant and crispy.

Two eggs, beat them into a bowl and stir well, starch and flour with the same amount, put in the egg mixture, stir into an egg batter (the fish is wrapped in egg batter, there is a slight drip, it is best) If it is too thick, you can add cooking oil appropriately to reconcile, and the egg batter should be stirred in one direction, and the fried fish is beautiful. You can use all starch or all flour, add flour appropriately, and the fried fish pieces will be crispier when cooled.

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.

To fry the fish crispy, when processing the fish, you can soak it in salted water for 10 minutes to 15 minutes, and then fry it, so that the fish pieces are not so easy to break, before frying the fish on the surface of the starch, and then put it into the pot to fry, so that there will be no breakage, if you can add an appropriate amount of baking soda to the starch, the fish will be more crispy and soft.

When frying fish, you can dry the raw fish, wait until it is burned and then put the fish into the pot, you can also soak the fish in soy sauce first, and then put it in the oil pan to fry, or wipe the surface moisture of the fish, apply some flour, and wait until the oil is hot before putting it in, you can also use ginger to wipe the pot and the surface of the fish before frying the fish, so that the fried fish will be more delicious.

If you want to fry the fish to be crispy, you should pay attention to soak the fish in milk before frying, take it out after a while, drain it and then put it in the oil pan to fry, so that the fish will be more delicious, and the fishy smell can also be removed, you can also drop some wine or vinegar on the fish and stir evenly, and then beat it after about 4 minutes, so that the fried fish will have a strong fragrance and be very crispy.

It is easy to splash oil when frying fish, you can use a clean towel to dry the surface moisture of the fish before frying, and then smear it with some flour, so that you can protect the fish skin, and you can also marinate it with some soy sauce, which can also achieve a good protective effect.

If you want to avoid the fish skin paste pan, then you need to prepare a clean pot to heat, put the vegetable oil in it, pour it all out when the oil is warm, heat the pan again, add some oil again, and wait until the oil temperature is suitable, you can start frying the fish.