How do you fry a whole fish without breaking the skin?

I put table salt, but it still sticks to the pot. Time will come to the conclusion of the experience.

Not only should the pot be washed, but also add salt when the oil is hot. The most important thing is that the temperature of the oil should not be too high. It's about 6 or 7 minutes, and you should turn off the heat at this time. Fry it slowly like this, and the fried fish is brown and browned, which is very beautiful.

How to fry fish without shedding the skin.

The oil should not be too hot and let the fish go.

Rub the pan with ginger.

Coat the fish with egg whites.

Optional. One of the above is sufficient.

You can also add a layer to the surface"skin"Yes.

For example, a layer of starch can be applied to the surface.

Dry or wet can be.

The best thing to do is:

First a layer of starch, then an egg mixture, and then a layer of breadcrumbs.

This way the outer layer will be brittle.

I used to fry fish with salt, but it still touched the pan. Time will come to the conclusion of the experience.

Not only should the pot be washed, but also add salt when the oil is hot. The most important thing is that the temperature of the oil should not be too high. It's about 6 or 7 minutes, and you should turn off the heat at this time. Fry it slowly like this, and the fried fish is brown and browned, which is very beautiful.

How to fry fish without shedding the skin.

The oil should not be too hot and let the fish go.

Rub the pan with ginger.

Coat the fish with egg whites.

Optional. One of the above is sufficient.

Sprinkle the bottom of the pan with a little salt.

Don't be in a hurry to turn over when the slag is slag, and then turn it over when the fish skin on one side is not stick to the pan (shake the pot a few times, the fish can slide at the bottom of the pan to indicate that the fish skin is not sticky, don't use a spatula to turn it hard).

It is better to wash the fish with salt and vinegar before frying it.

Flour and starch are used together. If you want to fry the fish pieces crispy, that is, flour and starch are used together, first clean the fish you bought, cut it into small pieces, add the cut ginger slices, cooking wine, and salt to marinate, and then marinate, find another bowl, add the appropriate amount of starch and flour to it, add water and stir it into a paste.

Then the marinated fish pieces are dipped in a little dry flour, and then put them in a bowl to stick to the paste, so as to prevent the phenomenon of depulping when frying, pour an appropriate amount of cooking oil into the pot to heat to bubbling, you can use chopsticks to put the fish pieces into the pot one by one, just 20 seconds out of the pot do not turn it casually, wait until it is set and then use a spatula to copy it up.

Fry it once first, let the surface become yellowish when it is fished out, and then wait until the cooking oil is heated and then put in, after two times of fried fish pieces, the surface is golden and crispy, and the taste is better, if you want the fish pieces to be delicious, you will mix flour and starch together, so that the starch can keep the moisture in the fish, and the flour can make the fish pieces more crispy.

The fish needs to be wrapped in batter and then fried so that the skin does not fall off and the meat does not fall apart.

The ingredients to be prepared include: fish, starch 20g, glutinous rice flour 45g, yeast powder 1 teaspoon, five-spice powder half a teaspoon, white pepper powder half a teaspoon, oil, and a pot of pei rot.

1. Put 20g of starch, 45g of glutinous rice flour, 1 teaspoon of yeast powder, half a teaspoon of five-spice powder, and half a teaspoon of white pepper powder in the container.

2. Pour in a little water.

3. Stir well and let rise for 10 minutes.

4. Wrap the fish in batter.

5. Put the fish in a hot oil pan and fry it until golden brown.

Sixth, then pick up and put on a plate, so that the fried fish that does not fall off the skin and the meat will not fall apart has completed the chain.

1. Ingredients: 100 grams of fish skin, 50 grams of eggs, 3 grams of minced green onions, and 20 grams of coriander leaves. 1 gram of monosodium glutamate, 3 grams of refined salt, 10 grams of Shao wine, 20 grams of dry starch, 2 grams of salt and pepper, 500 grams of salad oil (about 50 grams).

2. Method: 1) Cut the fish skin shed vertically into slices 5 cm long and cm wide, put them in a bowl, add a little Shao wine, refined salt, monosodium glutamate, and minced green onions, mix well and marinate. Knock the eggs into a bowl, bury the yolk and leave the egg white, add an appropriate amount of starch and a small amount of water to make an egg batter, and set aside.

2) Heat the wok on the fire, add the salad oil and burn until it is hot, drag the marinated fish skin on the egg batter and put it into the oil pot one by one, use chopsticks to scatter, take it out when it is fried until it is slightly yellow, put it on a plate, sprinkle with salt and pepper, chopped green onions, and put coriander leaves around it, and you can serve it on the table.

Ingredients:Appropriate amount of fish skin, appropriate amount of chicken essence, appropriate amount of five-spice powder, appropriate amount of flour.

Excipients:

Appropriate amount of dark soy sauce, appropriate amount of salt, 1 egg, appropriate amount of cooking oil.

Steps:(1) Add salt, chicken essence, dark soy sauce and salt to the processed fish skin for 10 minutes;

2) Mix flour, eggs, five-spice powder, etc.;

3) Stir the batter well;

4) Pour the skin into the batter;

5) Stir well;

6) Fry in oil until golden brown;

7) Serve with crispy fish skin.

Steps to fry fish skin:Use an appropriate amount of egg white, add starch and water, and mix it into egg paste for later use;

Cut the fish skin into moderate slices, add cooking wine, salt, and chicken essence to marinate for a while;

Hang the marinated fish skin with egg batter, fry it in an oil pan until golden brown, the oil temperature does not need to be too high, the warm oil is OK, otherwise it is easy to fry black at once.

The fish needs to be wrapped in batter and then fried so that the skin does not fall off and the meat does not fall apart.

The ingredients to be prepared include: fish, starch 20g, glutinous rice flour 45g, yeast powder 1 teaspoon, five-spice powder 1/2 teaspoon, white pepper powder 1/2 teaspoon, oil, pot.

1. Put 20g of starch, 45g of glutinous rice flour, 1 teaspoon of yeast powder, half a teaspoon of five-spice powder, and half a teaspoon of white pepper powder in the container.

2. Pour in a little water.

3. Stir well and let rise for 10 minutes.

4. Wrap the fish in batter.

5. Put the fish in a hot oil pan and fry it until golden brown.

Sixth, then pick up and put on a plate, so that the fried fish that does not lose the skin and the meat does not fall apart is completed.

1. Touch the egg whites on the fish before frying 2, sprinkle salt on the fish, fry it after 10 minutes 3, sprinkle starch on the fish 4, brush the soy sauce I am used to using the first one, which is more convenient.

But many people do it anyway, but the fish skin will fall off. In fact, there is a key point here that many people don't know, that is, when frying, you should fry it for a while (this is the most critical), and wait until it is golden brown before moving, so that the fish skin will not fall off. If you flip it before it is golden brown, the skin of the fish will definitely fall off.

When frying, put the fish in the oil when it is hot at 5 percent.

The oil temperature should not be too high, it is best to fix the tail of the fish and pour oil on it.