How to fry fish The skin is not rotten, how to fry fish without breaking the skin

To make sure that after the fish is cooked, the fish body is still intact, the skin and flesh are not rotten or broken, pay attention to four points, the first is to wash the fish, and then use a cloth to absorb the water, the purpose is to avoid the water and the oil when frying the fish. The second is to put the fish in after the oil is heated in a wok, so as to ensure that the skin of the fish matures quickly. The third is not to turn the fish body too much, in order to prevent frying and burning, as long as you gently and occasionally make a wok, you should wait for one side of the fish body to fry thoroughly before turning over and frying the other side.

The fourth is to apply slow frying.

In practice, there is a way to make the fish intact and the skin is not rotten or broken, that is, before going to the pot, rub the pot with ginger slices and then fry it, and then turn the other side after frying thoroughly.

The specific method of frying fish non-stick pan is as follows:

1. Wash the pot, dry it and heat it, then put the oil, and then turn the pot slightly to make the pot have oil all around. When the oil is hot, put the fish in and fry the skin until golden brown before turning so that the fish does not stick to the pan. If you put the fish before the oil is hot, it is easy for the skin to stick to the pan.

2. Wash the fish (cut the big fish into pieces) and dip it thinly on a layer. When the oil is hot, add the fish and fry until golden brown before stir-frying on the other side. In this way, the fish pieces are completely fried and will not stick to the pan.

3. Break the eggs and pour them into a bowl and stir well, then put the washed fish or fish pieces into the bowl respectively, so that the fish is coated with a layer of egg juice, and then put it in a hot oil pan to fry. In this way, the fried fish will not stick to the pan.

4. After washing the pot and drying it and heating it, apply a layer of ginger juice to the bottom of the pot with fresh ginger, then put the oil, wait for the oil to be hot, and then put the fish in to fry. This way it won't stick to the pan.

If it is a fresh fish, do not remove the scales, wash the fish, dry the water, heat the oil in the pan, and then put the fish in the pan to fry. If it is a pickled fish, the scales should be removed and washed before frying. After the pot is heated, pour some cold oil into the pan, pour it out immediately, then pour in the cold oil and fry slowly.

Then dip the fish in a thin layer of noodles or roll it in egg wash and fry it in hot oil. Note that the fish pan must be brushed clean, after sitting in the pan, first use a piece of fresh ginger section to wipe the hot pan and then pour in the oil to heat, first put the fish on the spatula, and then put the spatula into the oil pan, first make the fish preheat on the spatula, and then put it in the oil and fry it slowly, and fry until the fish skin is tight and firm, and it can be slightly yellow. Put a small amount of sugar in the hot oil pan, and when the sugar is slightly yellow, put the fish into the pan, which is not only non-sticky, but also delicious and fragrant.

Frying fish, it is wrong to go directly into the pot, teach you three methods to ensure that the fried fish does not break the skin and does not stick to the pan.

People often ask me how to fry fish without breaking the skin, today I will share with you the method that my father taught me, it has been used for so many years, it has been very successful, if you can do the following three points, you can fry the fish without breaking the skin.

First, use kitchen paper to dry both sides of the marinated fish.

Second, it is to gently pat a thin layer of starch on the surface of the fish skin.

Third, when frying, you must wait for one side to be completely fried before turning over, as for people often say that rubbing the bottom of the pot with ginger cubes before frying, my own experience is that this is not the key.

Crucian carp is rich in protein and a variety of vitamins, the meat is fresh and tender, you can feel the sweetness when eating, the only drawback is that there are a little more spines, and most of them are small spines, you must pay more attention when eating. There are many ways to make crucian carp, the most common ones are crucian carp radish shredded soup, crucian carp tofu soup, crispy small crucian carp, crucian carp egg custard, and so on.

On low heat, do not move the fish after it is put into the pan, and move the fish after frying one side thoroughly.

It is easier to fry the fish skin in a stainless steel pan, so it is best to use an iron pan.

Tips when frying fish:

1. The pot should be clean and hot.

2. The oil temperature should be high, and the pot should be rotated when the oil is put to make the walls of the pot eat through the oil.

3. When frying the whole fish, you can smear some soy sauce on the fish skin and put a few slices of ginger in the pan.

4. After the fish is put down, where it can't be fried, don't use a shovel to turn it over, just turn the pan to fry. Generally, fry for one minute and then turn it around, depending on the heat.

In the process of frying, first of all, use low heat, and shake the peony in the process.

Apply a little egg white evenly first, the effect is very good

The steps to successfully fry a complete fish are as follows:

1. Heat the pot over high heat;

2. Keep the heat and put in an appropriate amount of oil, the oil temperature does not need to be very high (hot pan cold oil) to put the fish to fry;

3. Before the fish is put into the pot, you should use kitchen paper to dry the water to avoid the oil splashing out and scalding yourself;

4. At this time, remember not to turn it immediately, first fry it on high heat for 1 minute to set the fish skin, then turn it to medium heat and fry it for about 1 minute, you can easily turn it over, and this side will be fried in the same way.

In fact, there is only one trick to frying fish, control the heat and time, don't turn over too often, and practice often to fry a complete fish.

Please steam is to wipe the pan with ginger on it.

If you want the fish body to be complete, not to break the skin, and not to stick to the pan, the first step is to wipe the juice and water on the fish, so that the fish body can be treated in a dry and waterless state. When the pot is hot, don't pour the oil first, and wipe the pot with sliced ginger first. After the pot is sliding, pour out the hot oil, add cool oil, and then sprinkle salt on the bottom of the pot, which is enough to prevent the fish from being in direct contact with the bottom of the pot and further avoid the occurrence of sticking to the pot.

Do not put the marinated fish directly into the pan to fry, gently shake the wok, let the fish be evenly heated, turn on low heat and slowly fry until the fish body is set, and fry the protein.

Then use chopsticks to turn over and fry the other side, fry until both sides are golden, you can take out the oil control and set aside, so that the fried fish is very complete, the fish meat is not scattered, the pan does not stick to the pan and does not break the skin.

How to fry fish without shedding the skin:

1. Fry the whole fish, be sure not to choose fish with too thick meat or too large body. So this time I chose "Black Pomfret". Wash the fish, remove the scales and gills, and entrails, and then make several knives on both sides of the fish, with a spacing of about 1cm.

In this way, it is easier to absorb the flavor when marinated, and it is easier to ripen when frying.

2. Put it in a container and sprinkle about 1g of salt and black pepper on each side, and 5g of Huadiao wine. Sprinkle evenly with your hands. Marinate for 30 minutes, turning over once halfway.

3. Remove after marinating.

4. Use kitchen paper towels to absorb the water on the surface of the fish.

5. Blot dry on both sides + belly.

6. Evenly apply a thin layer of cornstarch on each side, about 2g on each side.

7. After coating the cornstarch, let it stand for 1-2 minutes to let the cornstarch regain moisture, so that the cornstarch will not fall off when frying.

8. Frying pans, woks, non-stick pans, all of them. If it's a non-stick pan, you don't need to overheat it. If it is a normal wok, it should be burned until it smokes.

9. Add cooking oil, not too much, just moisten the pot. Like this, my oil volume is about 1 tablespoon.

10. Add the fish coated with cornstarch.

11. Close the lid and turn to medium heat.

12. Fry for about 1 minute and open the lid. Gently shake the pot so that the fish moves slightly in position. At this point, because the cornstarch comes into play, a protective layer has formed between the skin and the pot, and a slight shake can make the fish move.

13. Cover back with a lid, turn to low heat, and fry for 3 minutes before turning over.

14. Turn over and cover with a lid, and then fry on medium heat to low heat for 3 minutes, and then you can get out of the pot.

15. The fried fish is tender and flavorful, and it also has gravy. The way to determine whether the fish is cooked is to insert chopsticks into the thickest part of the fish, and if it can penetrate smoothly, it means that it is cooked.

Fish frying tips:1Make sure the fish is not wet: Drain the washed or marinated fish before putting it into the pot, and if you have enough time, you can air dry the skin, or use kitchen paper or towels to absorb the water.

First of all, you should boil the pot empty, heat the pot, put your hands close to the bottom of the pot and feel the roasting hands, add cold oil, the oil temperature rises, and then put the fish. (This is the most suitable iron pot, some more delicate pots, not allowed to be empty when it is another matter).

3.After the fish is in the pan, do not rush to flip, turn to low heat and fry slowly, wait until the surrounding areas of the bottom surface turn yellow, and then turn the dough. Even if the above two are done, the fish will not be able to turn over immediately after it is put into the pot, because the skin and flesh close to the bottom of the pot have not had time to be heated and warped.

Turn to low heat and fry slowly, which can not only be evenly cut through heating, but also ensure that the fish skin is not fried. As long as the above three steps are strictly operated, you will definitely be able to fry a complete and beautiful fish body.

4.If you are still not worried, you can add this last reassurance: when you feel that the side of the fish is fried, and when you are ready to turn it over, you can turn off the heat temporarily.

Wait a while and then turn it over, the bottom of the pot is hot and cold, and the fish body is also shrinking with a hot and a cold, and it is absolutely foolproof if you want a complete fish body. The whole fish can be stewed or braised later.

The water content of the fish skin should be wiped clean, and the fish skin should be fried in a hot pan with cold oil, so that the fish skin will not fall off and will not stick.

The steps are as follows:

1. Remove the internal organs of fresh fish and clean the dirt.

2. Use kitchen absorbent paper or dry towels to absorb the water on the surface of the fish skin.

3. After the iron pot is heated, the vegetable oil is boiled until it is 70% hot, and after seeing the oil bubbling oil, turn the oil in the pot along the body of the pot to ensure that every position in the pot can be stained with oil, and then turn off the heat.

4. After the oil in the pan is cooled to 3-4 hot, put the fish that has been removed from the skin and water into the pan to fry.

5. Don't move first, wait for the skin to slowly turn yellow and harden, and then turn over and fry the other side, so that the fish will not lose skin and will not stick to the pan.

It depends on whether you want to fry dry or stuffy.

1.If you want the fish to taste good, you don't need to marinate it, if the fish is fishy and you want to eat it more deliciously, wash the fish first, add a little salt, ginger, garlic, a little to a little soy sauce, and marinate for about ten minutes.

2.Clean the pan. Pour in the oil, (test the oil temperature:

Put the chopsticks in the oil and there are bubbles on the sides of the chopsticks. Then gently put in the marinated fish, and gently put the oil so that it won't splash people, hehe. Wait until the tail of the fish is cocked to turn over, do not flip the fish in the process, otherwise the skin will fall out.

3.When it's almost cooked, put some chopped ginger and garlic in it, and put a little salt or soy sauce in moderation. Or sprinkle some water.

That's fine, I can create more, I was born by the sea, I grew up eating seafood. That's generally what you do.

Method 1: Heat the pot and pour the oil, put a small amount of sugar when the oil is almost hot, and when the white sugar turns slightly yellow, put the fish in, and put the second one without adding sugar, so that the fried fish is not stick to the pan and the color is delicious and fragrant.

Method 2: Smear a small amount of oil on the fish body, change the heat to low heat after putting it in the hot oil pan, any fish can be fried well, browned, complete, and never stick to the pan.

Method 4: Wrap the fish body in egg juice or white flour, and put it in the pot over medium heat.

Teach you the skills of frying fish without sticking to the pan without shedding the skin.

What should I do if the skin always sticks to the pan when frying fish? Teach you a trick!

When cutting fish, the skin always falls off and sticks to the pan, and the chef taught me a good method, so that the fish will never stick to the pan and not lose the skin in the future.

Fry the fish over medium-low heat, don't be too small, and the green onion squeaks and chirps. Don't move immediately after the fish, look at the edges to be slightly golden before moving. Some people say that the fish is soaked in oil first.

You can apply a layer of egg wash on the surface of the fish, or use a layer of wet starch on the surface so that it is not easy to stick to the pan and peel off the skin, or just use a non-stick pan, and then use a layer of ginger before putting the oil, and then put the oil. It is also not easy to stick to the pan.

Sprinkle a little salt and the skin will not fall off, what kind of messy method, just sprinkle a little salt

Spread a layer of starch on the surface of the fish and mix evenly. Here's how I did it.

If you want to cook the fish well, frying is the most important step, fry the fish must remember to clean the fish first and then dry the surface of the water, and then burn the pot as hot as possible (smoke is good), then put in the oil, immediately put in the fish to fry, fry until the fish can be moved with a shovel and then give the fish reflexive, this is called hot pan oil, so as to ensure that the fish does not lose the skin, do not stick to the pot, the second step is to boil, the folk often say that a thousand tofu and ten thousand rolling fish, so after frying the fish can be put in seasoning, Then put in more water than the fish body, to boil it, and then change the low heat, when the fish water is almost exhausted, change the high heat to collect the juice, it is best to use the side pot to pour it into the plate when serving, in case the shovel breaks the fish when loading. The fish cooked in this way is both flavorful and stylish!

Before pouring oil into a hot pan, rub the pan with ginger slices, and you're good to go.

One: The problem of broken fish skin:

Here's how to fix it:

The second is to wipe or dry the fish body with a clean cloth, which can avoid frying the fish and reduce the oil explosion.

If the pot is burst, it is easy to break the skin of the fish.

The third is to put down the fish when the oil is boiled to five or six hot, do not flip the fish body indiscriminately when frying, you should fry slowly over low heat, don't worry, and wait until the fish skin is tight and straight, that is, the color of the fish.

When golden brown, you can carefully serve it and put it on a plate. In this way, the fried fish will be intact without breaking the skin.

Try it, it's very smart.

2: The problem of broken fish skin in fish soup:

The same is true for making fish soup and frying fish.

It is also necessary to fry the fish on both sides with oil first, and the skin of the fish will be knotted, so that it will not be easy to break and rot, and there will be no fishy smell.

Let's talk about how to make fish soup::

Put oil in the pot, add ginger slices and fish, fry over low heat until both sides are slightly yellow, then stir-fry lean pork slices and red dates, pour cold water into it, and simmer over high heat. After the water boils, wait until the soup is slightly white, add the apple slices and simmer over low heat for about 20 minutes, and finally pour in Shaoxing wine, salt, and pepper.

Most northerners think that spices should be added to the soup, such as green onion and ginger, Sichuan pepper, spices, monosodium glutamate, etc., in fact, from the experience of Cantonese people in making soup, drinking soup pays attention to the original taste, these spices are not necessary. Ginger and shallots are sufficient if desired. Salt should be added last, as salt can coagulate proteins and hinder the diffusion of umami components.

This dish is fresh and appetizing, but also nutritious, just in time for the World Cup white-hot stage, drinking apple and red date stewed fish soup can nourish the heart and qi, nourish the kidneys and liver, and have a significant improvement effect on dark circles caused by body weakness or lack of sleep.

Cooking wine is an indispensable seasoning for making fish, mainly for the purpose of removing fish, but when making fish soup, cooking wine must be put last, otherwise the fish soup will not be white. Moreover, the most reasonable time to use wine in cooking should be the time when the temperature in the pot is highest during the whole cooking process. So after the fish soup is whitened, simmer on high heat for a while, and add cooking wine at the same time.

When making fish soup, fry it thoroughly in oil, then add cold water, because boiling water is not easy to produce umami, and then boil it over high heat. It should also be noted that the water should be added at one time, and then replenished in the middle, so that the soup will not taste very good.

After the soup is cooked, turn off the heat, and after it cools, you will see that there is oil solidified in the soup noodles, remove it with a spoon, and then boil the soup to make the soup healthier.

100 grams of grass carp or a crucian carp, 150 grams of lean meat, 10 grams of red dates, and a little green onion and ginger.

Boil the oil in the pan, add ginger slices and fish pieces, fry over low heat until both sides are slightly yellow, then take out, then add lean meat slices and red dates and stir-fry.

Pour in cold water, simmer over high heat, until the stewed soup is slightly white, add apple slices, and simmer over low heat for 20 minutes.

Finally, add salt, cooking wine, and pepper, and you're ready to cook.

That's all, it's not complicated.