When frying fish, how do you make the fish crispy even if it is left overnight?

When we eat fried food, some uneaten foods will become soft after a long time if they are not sealed and stored, and the reason for this is that there is a large amount of sodium chloride in foods with high oil and sugar.

and substances such as sugar, the physical property of this substance is that it easily absorbs moisture from the air. After understanding this principle, as long as the fried fish is processed accordingly, it can be stored for a period of time and will not become soft.

Deep-fried fish is a delicacy made from fish, and because it is nutritious and delicious, it has become a popular delicacy in family life. Deep-fried fish is easy to make, but after making it, it softens overnight and changes its taste. It takes a lot of effort and patience to make the deep-fried fish delicious.

First of all, you need to clean the fish, remove the internal organs and scales of the fish, and be sure to cook the fish with cooking wine before frying the fish.

Marinate the shredded ginger and salt for a while, which will remove the fishy smell and make the fried fish taste better.

The most important step in making the fish crispier and last the longest is to minimize the amount of water in the fish. First of all, you should choose a relatively small fish, the water in the body of the small fish is much lower than that of large fish, and the water is easy to evaporate during the process of processing and frying. After the fish is marinated in cooking wine and shredded ginger, the inside and outside of the fish body are coated with a layer of flour and starch, and then put it in a dry place to stand for a period of time, so that the flour can absorb as much water as possible in the fish body, and after repeated operations several times, the fish can be ready to be fried, but it should be noted that part of the flour and starch on the fish must be removed before the fish is fried, otherwise the fried fish is not crispy enough.

After the preparation is completed, you can make fried fish, put an appropriate amount of oil in the pan, and heat it to 60% hot to put the fish into the pan to fry, when frying, you need to fry slowly over low heat, so that all the water in the fish can be evaporated, and the fried fish will be stored for a longer time. Although these methods can prolong the storage time of fried fish, the food will produce a lot of bacteria during the long-term storage process, so it is advisable to eat the fried food on the same day if it is not sealed in a sealed environment.

Introduction: In our daily life, there are many very common delicacies that are not only very simple to operate, but also delicious and have corresponding nutritional value. For some people who live in coastal areas, they will be very fond of eating fish.

There are also various ways to prepare fish, whether it is steamed and braised or fried, it is very delicious. When you eat fried fish, you want it to be crispier and keep it flavorful even if it is left overnight, so how does this kind of fried fish do it?

It is very common for us to wrap the fish in dry powder, that is, after the fish is cleaned, add cooking wine, green onions and garlic to marinate, and after a certain period of time, you can coat the surface of the fish with potato flour. If it is a large fish, it should be slow-fried over low heat, so that it will ensure that the inside and outside are charred. If it is a small fish, you can fry it directly over high heat, and try to fry it twice, so that the fried small fish will be very crispy.

The second most common method is the crispy pulp method, in which you use potato flour, baking powder and eggs, then make it a paste, wrap it around the body of the fish, and fry it in a pan of oil, which will make the fish more crispy. Although it seems very simple, there are many skills that need to be mastered. This brittle pulp method was also invented by many experienced people.

For many newbies, it's also very simple.

We all know that everything needs to be done according to reasonable principles, otherwise it will bring us some unnecessary trouble. The same is true for fried fish, no matter what way we use it, as long as we do it correctly, it will make the small fish more crispy and still stay in its original shape even if it is left overnight. It can be seen that it is very necessary to master these skills, especially for some novices.

If you still don't understand these aspects, you also need to consult some professionals.

If you want the fried fish to be crispy overnight, use rice flour, cornstarch, etc. to fry it, and the fried fish is crispy and not soft.

If you want to store the fried fish for a long time, you can fry the fish twice when you fry it, and it will still be crispy and delicious when you eat it the next day.

I think that if you want the fried fish to be crispy overnight, you should wrap the surface and inside of the fish in potato flour after marinating, and then fry it.

I think it's best to fry the fish over low heat and try to dry the surface of the fish so that it can be stored for a longer period of time.

Prepare the small fish and clean them. Prepare the starch and egg whites and hang the paste. The oil temperature is 5 to hot, and the small fish with the paste is added. Fry until browned.

As the saying goes, people live on food, and there are many tips for cooking in life. People who live by the sea love to eat fish, and they have a lot of ways to do it. There are steamed, braised and fried. For fried fish.

Everyone asks for crispy and well-made fried fish, and even after leaving it overnight, it still looks crispy. How do such fish do it?

There are two ways to wrap fish in dry flour, the first method is the dry flour method. After processing the fish, add cooking wine.

Pickle green onion, ginger and garlic soy sauce. After marinating, use potato flour.

Coat the surface and inside of the fish with a layer of paste, and if it is a large fish, it should be slow-fried over low heat to make it tender inside and out. If it is a small fish, you can use high heat directly, fry it once, and then remove the oil control for the second time. The fish will not soften after being fried, and it will still be crispy even on the second day.

Brittle pulp methodThe second method is the crispy pulp method, which uses potato flourBaking powderand the eggs form a paste wrapped around the fish. Place in a pan of oil for frying, and be sure to keep the oil at temperature. The fish fried in this way is also very crispy.

Fried fish may seem like a simple home-cooked dish, but it contains a lot of tricks, and some restaurant chefs have their own unique methods, such as this crispy pulp method, which has also been developed by some chefs.

The food was also very particular about eating in ancient times. Even before eating, it is necessary to take a shower and change clothes, and the order in which the table is served during the meal, and the position of the host and the guests are very particular. Nowadays, although there is not so much exquisiteness, the pursuit of the taste of the food itself is more extreme.

Like some state banquets.

Even the simplest ingredients can make the most complex flavors. The food itself is a gift from nature, and making the food delicious is also a respect for the food itself. The home-cooked food we cook at home may not taste as delicious as the chef in a restaurant, but there are ways to add color to our table.

Have you learned this method of frying fish?

Fried fish is fried with rice flour or cornstarch, and the fried fish is still crispy even if it is left overnight, golden and crispy, crispy on the outside and tender on the inside, and there is no fishy smell, which is really delicious.

You can use potato flour, which is very good and crispy, depending on the type of fish, and you can also use some starch.

Potato flour, baking powder, cornstarch, sweet potato flour, flour. These are very good options.

The fish is marinated with salt (a little), wine, ginger, green onion and small fish for 15 minutes, and the large fish is marinated for 30 minutes and then evenly glued with dry starch, preferably with potato flour (also called windmill flour).

Use when frying fish. The effect of starch frying should be quite good. If you want to eat it for a long time overnight, you need to fry it again when you eat it. This will be brittle.

When frying fish, you can use flour to make batter so that the fried fish is particularly crispy, and no matter how long you put it on, he will urge it.

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.

Introduction: Every Chinese New Year, every household will make some fried crispy meat, fried fish pieces and so on in advance, because fried food can be stored for a long time, and the taste is also particularly delicious, many people like to eat. Take fish cubes as an example, if you want to make delicious fish cubes at home, you must master some methods, such as making a batter in advance, and you must clean the fish pieces and cut them into evenly sized pieces.

If you want the fish pieces to be more flavorful, be sure to marinate them in advance. <>

1. Before frying the fish pieces, what can be done to make the fried fish pieces more fragrant?

First of all, the fish must be cleaned, and you must pay attention when frying the fish pieces, only when the fish is cleaned and eaten, there will be no strange smell. When you buy the fish, clean the parts that cannot be eaten, and rinse them with running water. The head and tail of the fish can be removed directly, and the fish is cut into a uniform shape and placed in a pot.

Then put some salt, cooking wine, ginger in the basin. Stir well, then wrap in a layer of plastic wrap and marinate for about half an hour. This can make a piece more flavorful, and it will be more delicious when fried, which can effectively remove the fish.

2. Conclusion. Secondly, prepare the batter, and after the fish pieces are marinated, let each fish piece evenly coat the batter. If you put the marinated fish pieces directly into the oil pan and fry them, the fried taste is not crispy, and it is very easy to make the fish pieces burn and fried.

If you coat the batter evenly and add some egg mixture, it will make the fish more crispy and tender. The last step is to fry the fish pieces, pour an appropriate amount of oil into the pot, when the oil temperature is 6 percent, put the fish pieces into the pot and fry them must be put in piece by piece. You can't pour all the fish pieces into it, otherwise a piece will be sticky, after frying it once until it is golden on both sides, take it out and fry it again, don't do it when it's complicated, you need to control the duration of about a minute to fish out.

The fish should be marinated for 5 to 10 minutes before frying the pieces, adding cooking wine and ginger slices, and you can also coat it with a layer of starch before putting it in a pan to fry.

First of all, you should control the heat, then add some rice wine and marinade, heat the oil, simmer over low heat, and then fry the fish pieces until golden brown and crispy. Control the oil temperature from 150 to 160 degrees Celsius. Then add some cumin so that you can find out more like.

<> do not put it in the wok immediately, learn this trick, the fried fish is crispy and delicious, fragrant but not greasy. As soon as the food is served, family members, men, women and children are rushing to eat. Pair with Coca-Cola or beer.

Not to mention how comfortable it is, even fish bones can be chewed and eaten without any consumption. It's not only delicious but also satisfying.

I'm going to share the practice with you now. Be sure to follow the process to make satisfying fish cuts at home. Loved ones, men and women, young and old, can enjoy the food, and the guests can also show off their skills!

Ingredients: 400 grams of yellow croaker, 2 tablespoons of rice wine, 1 tablespoon of salt, 1 tablespoon of wheat flour, 1 tablespoon of water starch, 1 slice of ginger, 1 slice of green onion, a small amount of monosodium glutamate, a small amount of white pepper, and some cooking oil.

1. Remove the yellow croaker from the freezer in advance and put it in the refrigerator to thaw naturally.

2. After cleaning off the gills and internal organs of the fish, clean the fish many times and drain the water for reserve. In particular, the blood in the belly of the fish must be cleaned at night, otherwise the fishy smell will be very strong.

3. Put the yellow croaker on the plate, squeeze in ginger slices, Beijing onions, 2 tablespoons of rice wine, a small amount of white pepper, an appropriate amount of salt, and a small amount of tapioca starch to marinate for a while.

4. Scoop up the marinated yellow croaker, drain the water, and throw away all the marinated sauce and condiments.

5. Sprinkle 1 teaspoon of wheat flour and 1 tablespoon of corn flour on the fish, so that each fish is evenly smeared with mixed powder, and the viscosity of wheat flour and the particle size of flour are fused.

6. Mix powdered yellow croaker to maintain dried shrimp. When frying the fish, it will not be very easy to splash oil, and it can also make the fish crispier and fragrant.

7. Put appropriate cooking oil in the pot, and test the temperature with wooden chopsticks or solid wood chopsticks.

8. At this time, clip the tail of the small yellow croaker and put it into the pot one by one along the edge of the pot.

9. Roll them one by one with bamboo chopsticks so that each small yellow croaker is heated evenly.

10. After the small yellow croaker is fried, remove it when it turns slightly yellow. After the temperature continues to rise, put in the small yellow croaker again and fry it again. At this time, the bubbles around the yellow croaker have already been significantly reduced, and the yellow croaker has already been fried to golden brown.

11. Remove the fried small yellow croaker, put it on the kitchen blotting paper to control the dry oil, and put it on the table. The silver eyes were so greedy that I couldn't help but shudder, and took out one and put it in my mouth. The inside is fragrant and crispy, and there is no fishy smell at all.

When eaten in large bites, the fish bones are fried crispy and delicious.