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

The first fish to clean up, before frying the fish, you must pay attention, this is a very critical step, you must clean the fish, clean the fish, you can remove the fishy smell, it is generally recommended to remove the fish teeth, and the gills are also fishy**, the most important thing is the black membrane in the fish belly, there is generally a layer of black membrane in the fish belly, the black membrane in the fish belly is the biggest fishy smell of the fish**, many people do not clean it up, just simply rinse it with water, In this way, there is no way to get rid of the fishy smell, and the black film must be torn off.

Second, marinated fish. Before frying the fish, the fish should be marinated, the pickled fish can remove the fishy smell of the fish, the practice of pickling the fish is also very simple, put the fish in a basin after cleaning, add some cooking wine ginger and green onions to pickle, about 15 minutes or so of pickling time, if you want to avoid the spicy taste of the fish stained with green onions and ginger in the process of pickling fish, it is recommended that you can also put the green onions and ginger in warm water to soak, about half an hour or soaking, wipe the soaked green onion and ginger water on the surface of the fish, Rubbing the whole body of the fish with green onion and ginger water can not only remove the fishy smell of the fish, but also will not make the fish have the spicy taste of green onion and ginger, and the fried fish will be particularly delicious.

The third coat is floured. Before frying the fish, you should first coat the surface of the fish with flour, the main purpose of this is to make the fried fish more crispy and delicious, and the amount of flour should also be controlled, not too much flour, generally a small amount of flour on the fish can be stained.

Fourth, rub the pan with ginger before frying the fish. Before frying the fish, if you want to avoid the fish sticking to the pan, you can also wipe the pan with ginger first, so that the pot can be stained with ginger juice, and then pour oil into it to fry the fish, there will be no problem of sticking to the pan, and you can enjoy the delicious fried fish by frying the fish until it is golden on both sides.

The specific steps to make fried fish delicious and simple are as follows:

Step 1:Clean the fish, sprinkle salt on the fish, and apply it carefully. Marinate for ten minutes.

Step 2:Once the fish is in the pot, do not move. Cook slowly over low heat, 5 to 10 minutes. Smell the smell of fish burnt, turn off the heat at this time, let it cool down a little, turn over, and gently shovel over.

Step 3:After turning over, fry for 5 to 10 minutes to see if the fish is complete. Charred and charred, very beautiful. The skin is fragrant and the meat is tender, and the bones are crispy and burnt.

Step 4:It can also be used to make braised fish! Put some soy sauce, serve with celery and chives, put some water and simmer, it is delicious.

The preparation of sauerkraut fish is as follows:

1. Prepare a grass carp, clean it, cut the fish into two slices from the tail of the fish. Cut the fish from the head, cut the fish bones into sections, press the fish meat with your hands, cut off the fish steaks, cut the pieces and put the fish bones together, and cut the fish into 3 mm fillets with an oblique knife. Rinse the bones and meat with salt and water.

2. Ingredients: Prepare a package of sauerkraut, cut into sections of millet pepper and pickled pepper juice; Slice the green onion and ginger into slices, and grab a few red peppers; In addition, prepare chopped green onions and minced garlic, a handful of Sichuan peppercorns and a handful of dried red peppers.

3. Boil water in the pot, pour in the sauerkraut section, and wait for the water to boil, then pour out the water control for later use.

4. Add 10 grams of cooking wine to remove the smell, 5 grams of salt, 1 gram of chicken powder, 1 gram of sugar, add 20 grams of white vinegar, stir with a spoon to dissolve all the seasonings, change to low heat and cook for about two minutes to make the fish bones fully flavored, after two minutes, take out the fish bones and sauerkraut and put them in the basin.

5. Heat the wok, add a spoonful of cooking oil, and when the oil temperature is heated to 6, pour in the green onion and garlic, Sichuan pepper and red pepper to fry until fragrant, and then pour the hot oil into the fish fillet basin.

The steps of the delicious and simple fried fish are as follows:Ingredients: 600 grams of grass carp, appropriate amount of ginger, appropriate amount of salt, 1 millet pepper, 1 tablespoon of pure oil.

Tools: pots, bowls, shovels.

1. Choose fresh grass carp, chop the fish into cubes, and chop the ginger and millet pepper into small pieces. Add salt, minced ginger, millet pepper and soy sauce to the fish.

2. Mix evenly and marinate for 15-20 minutes.

3. After marinating, heat the oil and add the ginger slices.

4. Put and dry the fish pieces and fry them slowly over low heat.

5. Fry until golden brown on both sides, pour in the sauce, simmer over low heat until the sauce is dry, sprinkle with chopped green onions.

Preparation of fried fish.

First, pan-fried fish pieces.

Ingredients: silver carp; onion, orange peel, green pepper, red pepper, egg; Cooking oil, soy sauce, pepper, cooking wine, salt.

Method: 1. Cut the body of the silver carp straight down from the back, about 1 cm thick, wash it and use oil blotting paper to absorb the water, sprinkle salt and pepper evenly on the front and back, and marinate for a few minutes.

2. Cut the green and red peppers, onions and orange peel into rice shapes for later use; Beat an egg well in a bowl.

3. Sprinkle the fish with a little cooking wine, put a piece of starch into a layer evenly, pat it with your hand and shake it, and put it on a plate.

4. Heat a pot and pour in cooking oil; When it is 60% hot, put the fish pieces into the egg mixture, dip the eggs and put them in the pot over low heat and fry them slowly, and take them out after both sides are golden brown.

5. Heat another pot, pour in a small amount of cooking oil, put in green and red peppers, onions, and orange peels when it is hot, and stir-fry until fragrant.

6. Put the fish pieces back into the pot, pour in a small amount of cooking wine, soy sauce, and a little water, and release the remaining vegetables after flavoring, mix well and eat.

Second, fried fish with sesame seeds.

Ingredients: fish, wine, white pepper, salt, ginger, green onion, white powder, eggs, sesame seeds.

Method: 1. After marinating the fish with wine, white pepper, salt, ginger and green onion, wrap it with white powder.

2. Beat the eggs and sprinkle in the sesame seeds.

3. Roll the fish in the egg mixture and cover it with sesame seeds.

4. Fry the fish in a frying pan over medium-low heat until golden brown. Dip it in Thai-style sweet and sour chutney.

Three, fried fish in miso.

Ingredients: 1 2 slices of cod, 1 slice of ginger, 2 green onions, a pinch of flour, 1 tbsp miso, 1 tbsp rice wine, 1 4 tsp sugar.

Method: 1. Wash and drain the cod, add ginger slices, green onions and marinate with all the seasonings.

2. Spread a little flour on the pickled cod in Method 1.

3. After heating the pot, pour in a small amount of oil, put in the cod fillets of method 2, and fry until the two sides are colored and cooked.

Material. 2 fish fillets, appropriate amount of bread sugar, appropriate amount of vegetable oil, 1 small dish of tomato sauce.

Method. 1.If the fish fillet is frozen, put it in the refrigerator and rinse it after thawing it completely and squeezing out the excess water. Slice and set aside.

2.Dip the fish fillets one by one with breadcrumbs and let them stand for half an hour, so that the breadcrumbs absorb the water in the fish meat and stick to the fish fillets more tightly, so as to prevent the breadcrumbs from detaching too much during frying, and you can also absorb relatively little oil.

3.Heat the pan over medium heat and add the vegetable oil. A little more than when stir-frying, keep the medium heat and fry until the fish fillets are golden brown on both sides.

4.Serve hot with tomato sauce for best flavor.

Have you figured out how to make the fish for the Chinese New Year's Eve dinner? If you haven't figured it out, let's take a look at what I'm going to introduce to you today! It is not steamed fish, nor does it need to be fried and stewed, making a red, bright, good-looking, and delicious braised bean paste fish means that the coming year will be prosperous and more than every year!

In addition, I want to tell you a trick of frying fish non-stick pan, not only put it in the pan without turning, but also do one more step before getting out of the pan, after this step is done, the fried fish will not stick to the pan, the fish meat is very complete, and there will be no splashing of oil when frying!

Braised bean paste fish].

Ingredients: a piece of fish, cooking wine, ginger, shallots, garlic, edible oil, dried chili, Sichuan pepper, Pixian bean paste, extremely fresh, salt, vinegar, starch, coriander.

Method]: 1. Prepare a fresh fish, first cut the scales, gills, internal organs and black membrane on the fish body, cut a knife at the head of the fish on both sides to take out the fishing line, and then put a flower knife on both sides, so that it is better to taste.

2. Put the fish into the basin, add cooking wine, ginger shreds and green onion knots, grab out the juice of ginger shreds and green onion knots with your hands, then sprinkle an appropriate amount of salt, dip all the seasonings with green onion knots and smear them on the fish, and finally put the green onion knots and ginger shreds into the fish belly, and stuff the ginger shreds at the flower knife of the fish body, and marinate the fish for 40 minutes to remove the fishy taste.

3. Prepare a little more ingredients, chop the ginger and garlic into minced pieces, cut a few dried chili peppers into small pieces, pick up all the ingredients from the marinated fish, and use kitchen paper or clean supplements to absorb all the excess water on the fish.

4. Pour more oil into the pot, shake the wok so that it can be spread all over the bottom of the pot, put the fish tail into the pot along the edge of the pot, do not flip, fry for about four minutes, lift the fish tail and turn it over and fry again, take it out when both sides are golden.

5. Pour out the oil for frying the fish, reheat the pot, pour in the cooking oil, put in the chopped green onion and ginger and dried chili peppers, then add some chopped shallots, more than ten peppercorns, add a spoonful of Pixian bean paste, and fry the red oil of the bean paste over medium heat.

6. When the ingredients in the pot turn red, pour in an appropriate amount of water (subject to the body of the fish), add cooking wine, extremely fresh, a spoonful of salt to taste, sugar to enhance freshness, boil for three minutes, put the fried fish on medium heat and cook for about 6 minutes, and keep scooping the soup and pouring it on the fish when cooking, so that the fish can absorb the soup and taste better.

7. Add a little vinegar to the pot to remove the smell and improve the freshness, carefully take out the fish and put it on the plate after cooking, continue to heat the soup in the pot, pour in half a bowl of starch water, cook over high heat until the soup is thick, put in a handful of chopped green onions, turn off the heat and pour the soup on the fish after stirring well, and then sprinkle some good-looking coriander.

This step before frying fish is very simple, that is, after the fish is marinated, you must use kitchen paper to absorb the excess water on the fish, so that the oil will be wholeheartedly fried when you get out of the pot, not because there is water to dry the water first, it is easy to stick to the pan, and if there is water on the fish, the phenomenon of splashing oil will also occur when encountering hot oil.

If you want the fish to be delicious and simple, that is, clean the fish and cut it into small pieces, add oyster sauce, salt, and marinate for about 20 minutes. Heat the oil pot, burst the green onions, ginger and garlic out of the fragrance, put the fish pieces in and stir-fry, immediately add a little water, cover the pot and simmer over low heat. Don't put too much water, it's best to just get the juice out of the pot, so that the fish is tender and delicious.