How to fry the fish fillet crispy, how to fry the fish to be crispy

The method is as follows: in the process of frying the fish, fry it over low heat, it is best to turn it over and fry it, so that all parts of the fish are filled with oil, it is best to use an electric baking pan to preheat and pour in an appropriate amount of cooking oil. In this way, the fried fish will be crispy.

The method is as follows: 1. Wash the small fish that you bought. Clean the internal organs, scales and gills, and wash the small fish. Then drain and set aside.

2. Put starch, edible salt, and a small amount of water in turn. Stir the above condiments in turn and stick to the fish and marinate for 5-10 minutes.

3. Stand still for 5-10 minutes, pour an appropriate amount of cooking oil into the pot for later use.

4. With a slight temperature of the cooking oil, you can slowly put the pickled small fish into the oil pot. Be careful not to get splashed with oil and be sure to use low heat.

5. Fry until the surface is golden brown and gently turn it over with chopsticks. Continue to fry the other side on low heat, also taking care of safety to avoid being scalded by the splashed oil.

6. The most critical step is to use an electric baking pan.

7. When the electric baking pan is heated, scoop up the small fish and put it in. Then wait for one side to brown and automatically skip gear, turn over the other side and pour in an appropriate amount of oil, and continue to heat until the work indicator lights are automatically extinguished.

Crispy fried fish fillet (plain).

There are no bones in pangasius fillet, so children can eat fish with confidence.

The method is much simpler than fried chicken thighs!

Materials

Pangasius fillet 4 pounds.

Ginger 2-3 slices.

Cooking wine a little.

1 egg.

50 grams of flour.

Cooking oil 1 large pot.

Preparation of fried fish fillet (plain).Pangasius fillets can be cut into thin slices and sections according to personal preference, and after cutting, put an appropriate amount of ginger slices and cooking wine, and marinate for 30 minutes.

Flour, salt to taste, warm water, mix a wet paste.

Half of the fish fillet is directly pat dry powder, half is coated in wet paste, and the two methods are fried out, compare it.

The two types of fillets should be fried separately. The method of frying is the same, when the oil temperature is 7-8 into the heat, change to low heat after setting, the fish is easy to cook, 8 10 minutes out of the pot. Cool, re-frying, 1-2 minutes.

Personally, I like the fish fillet fried with dry powder, which is crispier, and the bottle of beer is in place!

To fry twice, the first time the oil temperature is 6 hot, put the chopsticks vertically inside, and small bubbles appear around it; When the oil temperature is hot at 8 percent during the second frying, there is green smoke at this time, insert the chopsticks into the oil, and many small bubbles will quickly appear around the chopsticks, and there will be a sound of clacking and clacking when stirring with chopsticks.

Here's how to fry small fish:

Ingredients: 500 grams of meal strips, 500 grams of peanut oil, 150 grams of flour, 2 eggs, half a spoon of salt, 1 gram of five-spice powder, 2 slices of ginger, 2 tablespoons of cooking wine.

Steps: 1. Pick up the aquatic plants and other sundries from the meal strips you just bought, wash them several times, and then remove the internal organs and fish gills, etc., and then rinse them off without removing the fish scales.

2. Drain the water and put it in a basin, pour in cooking wine, sprinkle with salt and five-spice powder, then add shredded ginger, grasp and marinate for half an hour to make the small fish fully flavored.

3. Mix the batter again, pour the flour into a large bowl, beat in 2 eggs, and then add an appropriate amount of water to make a batter with appropriate consistency.

4. Put some small fish into the batter and mix with chopsticks to make the surface of each small fish covered with batter.

5. Pour peanut oil into the pot, turn on high heat and cook until it is 60% hot, hold the small fish with chopsticks, put them into the oil pot one by one, and fry them on medium heat.

6. Wait until the surface is golden brown, remove the oil, and at the same time turn on the fire to increase the oil temperature.

7. Pour the fried fish into the pan again, fry it until crispy, then remove it and drain the oil.

8. Finished product drawing.

When frying, use low heat, not high heat, and fry for a longer time, so that the fried fish pieces are crispy. Here's how:

The ingredients that need to be prepared in advance include: 1 grass carp, 500ml peanut oil, 1 teaspoon salt, 1 head of garlic, 1 small piece of ginger, 1 teaspoon cooking wine, 3 teaspoons light soy sauce, 1 teaspoon fish sauce, 1 2 teaspoons five-spice powder, 1 egg with preallergies, and an appropriate amount of flour.

1. Clean the fish, remove the head and tail, chop the large pieces, and prepare the ginger and garlic.

2. Use a cooking cup to grind the garlic into puree and shred the ginger.

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

4. Add salt, cooking wine, fish sauce and light soy sauce.

5. Grasp the fish pieces evenly, cover with plastic wrap and marinate in the refrigerator overnight, turning them halfway.

6. After the fish is marinated, prepare an appropriate amount of flour and add a little salt.

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

8. Beat the eggs, take the fish pieces and coat the surface with egg liquid.

9. Glue a layer of flour again.

10. When the oil is boiled to 80% hot, fry the fish pieces on low heat until the surface is golden brown.

11. Serve out and finish.

When frying fish, you can control the time and heat to make the fish crispy.

The steps for how to fry fish are as follows:

Raw materials required:

1. Ingredients: yellow croaker.

2. Excipients: green onion, ginger, garlic.

Step 1: Cut the garlic into slices, cut the green onion into dunces, and shred the ginger.

Step 2: Remove the head, fins and tail of the small yellow croaker.

Step 3: Then remove the internal organs of the fish and pour it into a bowl.

Step 4: Pour in shredded ginger, cooking wine, salt and marinate for 20 minutes.

Step 5: Remove from the pan and pour the oil, heat until it is 70% hot, pour in the small yellow croaker, and fry over medium-low heat until golden brown on both sides.

Step 6: Pour oil into another pot, pour in chopped green onion and garlic slices, heat until fragrant, pour in chopped pepper sauce, light soy sauce and vinegar, and stir-fry evenly.

Step 7: Pour in 15 grams of water starch and reduce the juice over high heat.

Step 8: Drizzle the juice over the fish and serve.