When making fried fish, how can you make it crispy?

You can coat the outside of the fish with a layer of starch, so that the fried fish is particularly delicious and crispy.

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 thoroughly, and then spread it evenly on the body of the fish for frying, but after frying it once, it will be fried for the second time, and it will be very crispy.

We must make sure to put in the hairtail when the oil temperature is 5 to 5, and then pour a little white wine, so that we can make a crispy effect.

If we want to make fried fish fillet, then first we have to prepare the corresponding ingredients, prepare a pound of fish, and then prepare some green onions, ginger, minced garlic, edible salt, rice noodles, and cooking wine.

Soy sauce, chicken essence.

Also prepare some star anise and cinnamon.

Once you've prepared the ingredients, it's time to start making the prepared fish, which is to wash the fish with clean water and then cut it all into cubes with a knife. Add some condiments to the fish and marinate for about 1 2 hours, of course, if time permits, you can marinate for a while, so that it will add more flavor, and the fried fish fillet will be more delicious. Once marinated, coat the fillet with rice flour on both sides, making sure to wrap it evenly.

Then it is to go down to the pot to fry, in fact, this step is very important, if you want to fry the fish fillet is particularly crispy, then you must control the oil temperature, usually by the text has 7 into it, when it is hot, you can go down to the pot to fry, but the fish fillet on both sides is fried golden when you can get out of the pot, the fried fish fillet that comes out of this way is particularly crispy and fluffy, and it is particularly refreshing. <>

When making fried fish fillets, you can control the frying time according to your personal taste, some people may like to eat the kind of fried older fish fillets, then you can fry it for a while at this time, and the heat is completely controlled by yourself. In fact, fried fish fillets can also be made into several flavors, for example, some fish fillets can be eaten directly in tomato sauce after being fried, which is also relatively unique. <>

All in all, there are many ways to fry fish fillets, but if you want to make the fish fillets particularly crispy, the most important thing is to control the heat, if you fry for too long, it will be particularly old, and there will even be a bitter taste, but if the frying time is too short, there will be no crispy feeling.

Marinate the fish, then heat the pan to get oil, and then put the fish slices into the pan to fry, when the fish fillets are fried and solidified, pass through the water again, and then continue to fry, so that the fried fish fillets will be more crispy.

Fish fillet is a very tasty snack, and in the process of making it, the first thing to do is to marinate the fillet to taste. Then the oil is heated at 8 and the fish fillets are fried until golden brown and crispy on both sides.

Prepare the seasoning, marinate the fillet, coat the fillet, heat the oil in the pan, and fry the fillet in the pan to make it very crispy.

First of all, it must be marinated for a period of time before frying, and secondly, the oil temperature of the frying must be controlled.

The techniques for deep-frying fish are the selection of fish, flour and cornstarch, time and heat control, and re-frying.

1. The choice of fish.

It is very important to fry fish to crisp fish bones, you must know that if the big fish bones are in the meat, it is impossible to fry the crispy, even if it is fried, the fish meat is estimated to be useless, so when frying fish, you should choose small fish, the smaller the bones, the easier it is to crispy.

2. Add flour and cornstarch.

When flouring marinated fish, it is best to mix flour and cornstarch in a ratio of 2:1. Because the fish fried in flour is easier to soften, and the adsorption power of flour is not enough, it is easy to fall off or uneven after frying, while the fried corn starch has a hard taste and is easy to regenerate, so the two can be mixed to complement each other.

3. Control of time and heat.

Fried fish has higher requirements for heat, the oil temperature is too low and the fish is not crispy, soft, the oil temperature is too high to cause the outside to be scorched and the inside is not yet cooked, so the oil temperature should be mastered, 7 layers of oil temperature (190) or so to fry in the pot, generally want to fry the crispy fish bones for a long time, so you need to slowly soak and fry, but the oil temperature can not be lower than about 140, otherwise it is easy to eat oil and soften.

4. Re-fried. It is to fry the fish until it is set, the outside is charred and the inside is tender, the oil temperature is raised to 7 layers of oil temperature, and then fried again, which can prolong the crispy time of the fish, and also increase the crispiness of the fish.

Tips for frying fish without sticking to the pan

1. Smear the bottom of the pot with fresh ginger.

Before the pan heats, rub a small piece of ginger on the bottom of the pan several times, evenly rub a layer of ginger liquid on the bottom of the pan, and fry the fish in the pan with oil. This creates a barrier between the fish and the pan, making it less likely to stick to the pan during the frying process. In addition, the pan for frying fish should be in a clean and refreshing state, and do not continue to fry fish after stir-frying other dishes without washing them.

2. Don't be in a hurry to turn over.

In the process of frying fish, do not rush to turn over, but be patient until the surface of the fish is slightly harder, and then turn it slowly, so that the fish is not easy to stick to the pan and the fish meat is not easy to break.

3. Choose the right pot.

If you are new to the kitchen, it is easier to use a non-stick pan as much as possible. If you use a large iron pot, you can also use the traditional method of oil and gas to avoid sticking to the pan. The operation is very simple, that is, before frying the fish, add a little oil to heat it in the pan, pour the oil on the wall of the pot with a spatula, and pour the oil into it to fry the fish.