How to fry fish is delicious home cooked method

Pan-fried hairtail: one pound of hairtail.

Ginger A few slices. Cooking wine a little.

A pinch of flour.

Oil a little. Five-spice powder a little.

Salt a pinch of salt. Steps.

1. Prepare a little noodles, a little five-spice powder, a little salt, pour it on a plate and stir well.

2. Roll the hairtail that has been marinated overnight with cooking wine, salt and ginger slices in the prepared noodles, and then drain off the excess flour, leaving only a thin layer.

3. Put a little oil in a frying pan and heat it.

4. Then spread the fish in the pan.

5. Fry until one side is golden brown and turn over.

6. Fry until both sides are golden brown!

How to make the saury?

Ingredients: 3 saury, 1/4 lemon, 3 grams of salt.

Method: 1. Wash the saury, remove the gills, use a chopstick to stick into the belly of the fish, and stir. 2. Take out the internal organs of the fish, rinse them well, and dry the fish.

Make a few appropriate strokes on the fish. 3. Spread the salt evenly on the fish and marinate for about 5 minutes.

4. Put the bottom oil in the pot and put in the marinated saury after about 8 minutes of heat. 5. Fry until one side is golden brown, turn over and continue to fry until the other side is golden brown.

Drizzle with lemon juice while hot. Tips: 1. The internal organs of the fish should not be removed like other fish, which will affect the taste.

2. The oil temperature when frying the fish must be slightly hotter, and the fish skin is not easy to break. 3. Drizzling lemon juice will not only make the fish more delicious, but also have the effect of removing the fish.

The practice of frying fish.

The small fish remove the intestines, remove the scales, and clean them.

Put it in a container and marinate it (mainly add salt, ginger slices and a little cooking wine) for about an hour. Start the oil pan (the oil should be about the same, less will not work, too much will be wasted), and the heat should be high.

When it is hot at 8 (if you think the pot is too hot to master, it can also be slightly lower, but not lower than 6 hot), scoop up the fish and put it in the oil pan to fry (be careful of hot oil splashing on your body, don't put the marinade of the pickled fish into it, it will fry the nest). Be careful not to turn it, otherwise the fish will "break" (this is a key technique for frying fish, just gently push it with a spoon to prevent it from sticking to the pan), and when the fish changes color and becomes hard, the liquid can seep silver to get out of the pan.

Pour the oil into another container and wait for the fish to cool a little, at which point the fish is already cooked, and you can taste the taste first (how salty it is, if it is not right, adjust it in the next step). Restart the oil pot (just use a little oil), put the ginger and green onion into it, burst out the aroma, and then put the fried small fish into it, add cooking wine, a little water, a little soy sauce, monosodium glutamate (according to your taste, you can also add sugar, salt or spicy sauce, etc. to season, pay attention not to make too much soup at the banquet, otherwise it will become a roasted fish instead of a fried fish), stir-fry the water and boil, and you can get out of the pot immediately.

After it cools, the small fish is crispy, fragrant and fresh, which is a good dish to accompany wine. Hope this is helpful and inspiring to you.

How to fry fish?

Name: Fried fish.

Ingredients: Sea bass (350g), seasoning, green pepper (a little), red pepper (a little), Weishida steamed fish drum oil (to taste).

Method: 1. Clean the fish.

2. Cut a few obliquely on both sides, depending on the size and thickness of the fish.

3. Salt and white wine on the fish and marinate for two hours. I bought the fish in the morning and cooked it at noon, and it only took half an hour to marinate.

5. Drain the water on the fish and fry it in an oil pan.

6. After one side is cooked, turn over and fry again. Clip off the ginger slices.

7. Add a tablespoon of steamed fish drum oil and a little water, bring to a boil and simmer.