How do you cook fried higheye fish? How to fry fish deliciously

Ingredients: high-eyed fish, salt, peanut oil, flour, pepper, cooking wine, green onion, ginger.

Method: 1. Squeeze the internal organs of the higheye fish from the side of the fish and clean it.

2. Put the fish in a basin, add salt, pepper and cooking wine, cut small slices of green onion and ginger into it and marinate it, then coat it with flour.

3. Heat the frying pan and add the peanut oil, and put the floured high-eyed fish into the pan and fry.

4. Fry until golden brown on both sides, then remove from the pan and serve.

Note: When choosing fish, you should choose fresh, so that the fried high-eye fish is fragrant, oily but not greasy, crispy and tender.

The higheye is a specialty fish of Rizhao, with delicate flesh and delicious taste.

Deep-fried higheye method:

1. Peel and wash the high-eye fish and coat it with flour with eggs.

2. Put it in the oil pan and fry it until both sides are golden brown.

The fried high-eyed fish is fragrant, oily but not greasy, crispy and tender, and it is also a special delicacy of Rizhao.

The higheye is a specialty fish of Rizhao, with delicate flesh and delicious taste. The following brings an introduction to the method of deep-fried higheye fish:

Peel and wash the higheye fish;

Coat the fish in flour with eggs;

Put it in the oil pan and fry until golden brown on both sides.

The fried high-eyed fish is fragrant, oily but not greasy, crispy and tender.

After picking and washing the high-eyed fish, control the water, sprinkle with salt, then mix the starch and the egg, wrap the fish in the starch and then put it in the pot before frying. That's what I did, and it was delicious on the outside and tender on the inside.

1. Squeeze the internal organs of the drum-eye fish from the side of the fish and clean it;

2. Put the fish into a basin, add salt, white pepper and rice wine, cut the ginger and garlic into small pieces and marinate in it;

3. Tear off the gray-black side of the fish fillet, so that the tone of the fried fish will be more beautiful;

4. After the fish is marinated for 2 hours, dry the water on the fish;

5. Put the fish into the wheat flour to make the two sides of the fish evenly coated with wheat flour;

6. Then put the fish into the prepared egg liquid and wrap the egg liquid evenly;

7. Boil the wok, add the cooking oil, put the drum-eye fish wrapped in egg liquid into the pot and fry over low heat;

8. After one side is decoctioned to orange yellow, you can rotate and cook the other side;

9. Cover the lid and fry for a while, and then you can put the golden fish on both sides after it is cooked.

1. Garlic fried fish pieces.

Ingredients: 1 grass carp, 1 garlic, 1 egg.

Excipients: oil, salt, cooking wine, ginger, fish sauce, light soy sauce, flour, five-spice powder.

Production process: 1. Clean up the fish, remove the head and tail, and chop large pieces. Prepare the ginger and garlic.

2. Grind the garlic into a puree with a cooking cup and shred the ginger.

3. Add shredded ginger and minced garlic to the fish pieces.

4. Add an appropriate amount of salt.

5. Add an appropriate amount of cooking wine.

6. Add an appropriate amount of fish sauce.

7. Add an appropriate amount of light soy sauce.

8. Grasp the fish well, cover it with plastic wrap and put it in the refrigerator to marinate overnight (turn it halfway) 9. After the fish is marinated, prepare an appropriate amount of flour and add a little salt.

10. Add an appropriate amount of five-spice powder to the flour and stir well.

11. Beat the eggs, take the fish pieces and coat the surface with egg wash first.

12. Glue a layer of flour again.

13. When the oil is boiled to 80% hot, fry the fish pieces over medium heat until the surface is golden.

Tips: 1: The black film in the fish belly is a collection layer of various harmful substances, which should be brushed clean with a brush in the early stage.

2: Don't be in a hurry to flip the fish pieces when frying, and then turn them after the surface is lumpy.

3: When frying fish, it should be fried over medium heat, low heat is easy to cause too long time, the fish is not tender enough after frying, too big heat and easy to color too much outside, but the inside is not cooked.

4: The fish pieces should be eaten and fried to be crispy on the surface, and they will become soft after being placed.

The first step is to clean the small yellow croaker. My method of cleaning the small yellow croaker is very simple, scrape the scales and remove the internal organs, because the fish head is small and the gills are not easy to deal with, I went directly to the head, which is simple and convenient.

The second step is to marinate the cleaned fish with green onions, ginger, pepper, cooking wine and salt. Marinating the small yellow croaker in advance can not only remove the fish, but also make the fried fish taste fresh and salty, which is particularly delicious. I didn't do this step in the fried fish I made before, so it tasted tasteless and fishy.

The third step is to coat the fish in flour. If you like to eat more wrapped noodles, put more flour, and if the noodles are too dry, sprinkle a little water in them, so that the fish can be coated with as much flour as possible. If you don't like to eat a lot of flour, just sprinkle some thin flour on the fish.

The fourth step is to fry the fish. The most important thing when frying fish is to pay attention to the oil temperature, if the oil temperature is too high, the fish will paste when you put it in, and if the oil temperature is too low, the fish will stick to the pan. How do we know if the oil temperature is just right?

Here is a way to test the oil temperature, after the oil is hot, put your hand 10 cm above the oil, and feel that the palm of your hand is hot, so the oil temperature is about the same. You can also put a fish down to try the oil temperature first, it doesn't stick to the pot and the fish is blistering around it, so it's okay. When frying fish, you must remember to "be sure to first low heat, and then turn to medium heat".

This way, there is no need to re-frry, and the fish will be crispy and delicious.

The fish should be put into the oil pan one by one with chopsticks, and the heat should be reduced to let the fish fry slowly. The purpose of this is to ensure that the meat inside is cooked thoroughly and that the fish does not get fried. Wait until the skin turns yellow, turn up the heat slightly and fry the fish until crispy.

The small yellow croaker that has just come out of the pot is golden and crispy, and you will drool when you look at it before you eat it.