How to fry fish pieces is delicious and simple, how to fry fish pieces is delicious and simple

When buying fish, you can ask the boss to help clean the internal organs and scrape off the scales. After buying it, wash it, let it dry for an hour, and drain the water.

Dry the small fish, add ginger foam, a spoonful of salt, three spoons of cooking wine, and marinate for half an hour. After marinating the small fish, add half a spoon of pepper, a little chicken essence, two spoons of flour and stir well.

Heat the oil in the oil pan, heat it to sixty percent hot, heat it over medium heat, put in the dried fish and fry it, don't put too much at one time, don't stir it as soon as you put it in, fry it for a minute or two and then turn it over, fry it on both sides, and the dried fish can be scooped up when it floats up.

If you want to eat tender fish, you can eat it in the last step. I like to eat small fish with crispy fish bones, so the small fish that I fished out is left to cool for about ten minutes, and then I will go back to the pot to fry it, so that the small fish do not need to spit out the fish bones, and it is crispy and delicious.

Ingredients: fresh hairtail, edible oil.

Ingredients: chili pepper, edible salt, sand tea sauce. Sichuan peppercorns, sugar, white vinegar, soy sauce, white wine, ginger, green onions, milk (you can remove the smell and make the hairtail taste very tender).

1. Scrape off the scales, remove the internal organs, chop off the head and tail and wash them, and cut them into 5 cm long sections.

2. Put the fish in a bowl, add minced green onion, minced ginger, salt, soy sauce, cooking wine, pepper, mix well and marinate to taste, and pat the flour on top.

3. Fill the wok with oil and burn it until it is hot, fry the fish section until it is yellow, and when the oil temperature reaches eighty percent hot, fry it again in the pan, and the fish section is golden brown and drain the oil, and put it on the plate. Serve with a plate of pepper and salt.

500 grams of yellow croaker, fried paste; 2 tablespoons of starch, 4 tablespoons of glutinous rice flour, 2 grams of yeast powder, 2 grams of five-spice powder, appropriate amount of water.

Green onions, ginger, Sichuan peppercorns, cooking wine, salt.

Characteristics: not greasy, crispy, fragrant and tender.

Operation. 1. Remove the yellow croaker and wash it.

2. Cut a flower knife on the fish body.

3. Add green onions, ginger, peppercorns, salt and cooking wine, mix evenly, and marinate for 30 minutes.

4. Prepare starch, glutinous rice flour, yeast powder, and five-spice powder in proportion.

5. Add an appropriate amount of water to make a frying paste. Immerse for 20 minutes.

6. Wash the marinated fish to a clean and evenly dipped in fried paste.

7. Fill the pot with oil, heat it, and control the oil temperature to drop a few drops of frying paste with chopsticks, so that it can float quickly.

8. Dip the fried fish and drain off the excess batter.

9. Put it into the oil pan and do not stir.

10. Gently shake the oil pan to make the fish float, and fry it over low heat until the skin is slightly yellow.

11. Remove the fish and reheat the oil.

12. Re-fry the fish until golden brown, remove and drain the oil.

Three meals a day, make your favorite food, and share the taste of home with you.

Deep-fried fish pieces are the most homely way to eat. Especially around the winter or Spring Festival, people like to fry some fish pieces at home, you can eat it directly, crispy and slaggy, or you can put it in a pot to stew it, which is simple and convenient. Today I will share with you a simple way to fry fish pieces at home, no need to re-frry, success at one time, no fishy and no splashing oil, stewing without falling and not peeling.

1. Clean the fresh fish you bought, cut the slices into small cubes, and put them in a large bowl.

2. Put green onions, ginger slices, cooking wine, light soy sauce and a little salt into the fish pieces, marinate for about 2 hours to let the fish pieces go fishy and tasteful.

3. Use chopsticks to pick out the marinated fish pieces, sprinkle some dry flour, and stir them to make the surface of the fish pieces coated with a thin layer of flour.

4. Take another large bowl, beat in 2 egg mixtures, stir together, add a little flour, and stir to weigh the liquid batter (not too thick or too thin).

5. Put the fish pieces into the batter so that the fish pieces are covered with batter.

5. Heat the wok, dry the water, pour in enough cooking oil, and put the fish pieces in turn over medium-low heat until the oil temperature is hot (use a clean chopsticks without water, put them in the oil, and there are dense bubbles around the chopsticks).

6. Fry slowly over low heat, until the bottom of the fish pieces changes color, gently turn with a spatula, slowly separate the fish pieces that are stuck together, continue to fry slowly, until all the fish pieces are brown, use a colander to remove and control the oil.

2. The pot must be dried with water, and then put oil, and there must be no moisture when testing the oil temperature with chopsticks, otherwise it will splash oil or even splash **.

3. Sprinkle the fish pieces with dry flour first, and then wrap them in batter, so that the fried fish pieces are not easy to peel.

Here's how to fry fish in a delicious and easy way:

1. Fried fish. Ingredients: bamboo tip fish, two eggs, a small bowl of starch.

Excipients: 3 tablespoons of soy sauce, 3 tablespoons of cooking wine, a pinch of salt, ginger slices.

Method: Wash and clean the fish, remove the black membrane in the stomach, put cooking wine, salt, ginger slices, soy sauce to marinate to taste, you can also put an egg, marinate for more than an hour and wrap the fish in thin flour. Then put it in the egg mixture, boil it over medium high heat, heat the oil, put it with chopsticks bubbles, and start frying.

Fry until golden brown on both sides and serve.

2. Deep-fried fish fillet.

Ingredients: 1 to 2 pieces of fish fillet.

Accessories: a lot of kitchen paper, 1 pack of five-spice powder, some sweet potato starch, 1 egg, some breadcrumbs, and some oil.

Method: Cut the fish into fillets, put it in a large bowl, add a little oil for food socks, a little black pepper, grasp it well, and marinate for about 20 minutes. Wrap the marinated fish in five-spice powder, beat the eggs into an egg mixture, pour them into a bowl of fish, and mix gently.

Wrap the egg mixture in breadcrumbs, heat a pan and pour in oil (more). When the oil is boiled to seven or eight minutes hot, the fish is put in, and the outer layer of breadcrumbs is seen to change color, and the fish can be turned over and fried, and it can be out of the pot in dozens of seconds.

Precautions for frying fish

1. Before making fried fish, you must clean the pot thoroughly, and clean up the food residue and oil residue attached to it, otherwise it will be easy to stick to the pan when frying fish.

2. In order to avoid sticking to the pan, it is recommended to make fried fish first, and then make other dishes.

3. Put more oil when making fried fish, which can reduce the direct contact between the fish and the bottom of the pot, and avoid sticking to the pan to a certain extent.

4. After heating the pot, you can use a piece of ginger to wipe the pot several times, and then put the fried fish, which can also avoid the fried fish sticking to the pan.

5. Be sure to wait until the oil is hot until it smokes slightly before frying the fish, which can maintain the integrity of the fish skin.

6. Don't always turn the fish when frying, otherwise the fish meat is easy to scatter, and it is generally recommended to wait for one side to be fried and then turned over.

Ingredients and seasonings: silver carp tail, ginger, garlic, millet spicy, cooking wine, oyster sauce, light soy sauce, egg, salt, rapeseed oil, flour, starch, vegetable oil.

Details:1Remove the scales from the tail, shave the belly of the fish and clean it, drain the water, and then chop it into small pieces.

2.Garlic, ginger, millet spicy minced, millet spicy as you like.

3.Marinating: Put the chopped fish pieces into a basin, add salt, minced ginger, minced millet, minced garlic, white pepper, oyster sauce, cooking wine, light soy sauce, eggs, vegetable oil, add vegetable oil to quickly lock in the moisture of the fish.

4.Stir the fish pieces and seasonings well, marinate for about 5 hours, marinate and disassemble for a little longer, and the fish will be more flavorful.

5.Add the marinated fish pieces to the flour and starch in a ratio of 1:1 and stir until it becomes a batter.

6.Heat the oil, when the oil temperature is 80% hot, put the fish pieces into the pot.

7.Fry the fish until golden brown and drain the oil.

8.Heat the oil in the pan again, add the fish pieces and fry them for one minute, then remove them, drain the oil, and serve on a plate. The fish pieces are fried twice and are crispier without calendar.

You can also make more at a time and put it in the refrigerator, and the prepared fried fish pieces can be eaten directly, or you can cook soup or serve in hot pot. A simple home-cooked fish nugget is ready.

Ingredients: 250g of grass carp meat, half a pack of fried powder, an appropriate amount of peanut butter for Sijibao, and an egg.

Steps: 1. Take the meat and remove the bones of the grass carp.

2. Cut into pieces of the same size and wrap them in egg whites.

3. Pour in half a packet of fried powder, then add an appropriate amount of water and mix thoroughly, and finally squeeze in an appropriate amount of peanut butter to mix evenly.

4. Turn on the oil pan and wrap the fish pieces here.

5. Start frying a few pieces, first fry one side and then the other side.

6. Frying is easy to cook, so don't overblow it, just golden brown.

7. Finished product.