How to fry fish pieces crispy and delicious, how to fry fish pieces crispy and delicious

The steps for how to fry fish pieces are crispy and delicious are as follows:1. Put green onions, ginger slices, salt, pepper and cooking wine into the fish pieces, grasp and marinate for 15 minutes.

2. Add a spoonful of flour, a spoonful of cornstarch, an egg and water to the basin, stir well, and let stand for 5 minutes.

3. Take out the accessories from the fish pieces, pour in the batter, stir well, and heat the oil.

4. When the oil temperature is hot, put in the fish pieces and gently touch them with chopsticks to avoid the fusion of the fish pieces.

5. After frying the fish pieces for three to five minutes, the skin is golden brown, remove the fish pieces and let them cool.

6. Heat the oil again, re-fry the fish pieces for 30 seconds to increase the crispy taste, and then put it on a plate and eat after removing it.

If you want the fish to be fried fragrant, spiny and crispy, the fragrance needs to be marinated in advance to achieve the purpose of removing the fish, and then the dry fragrance is exuded when frying, and the crispy fish bones need to be fried.

Although dry fried fish looks very simple, it can be marinated and fried, but there are still many details that need to be paid attention to, and I think the following points should be paid attention to in order to fry fragrant and crispy fish.

1.The choice of fish, fried fish want fish bones crispy selection is very important, you must know that if the big fish bones are in the meat, it is impossible to fry them without picking them out separately, even if they are fried, the fish meat is estimated to be useless, so when frying fish, you should choose small fish, the smaller the spines, the easier it is to be crispy.

2.Flour and cornstarch, when flouring marinated fish, it is best to mix flour and cornstarch in a ratio of 2:1.

Because the fish fried in flour is easier to soften, and the adsorption power of flour is not enough, it is easy to fall off or uneven after frying, while the fried corn starch has a hard taste and is easy to regenerate, so the two can be mixed to complement each other.

3.Time and heat control, fried fish has higher requirements for heat, the oil temperature is too low and the fish is not crispy, soft, the oil temperature is too high to cause the outside to be scorched and the inside is not cooked, so the oil temperature should be mastered, 7 layers of oil temperature (190) or so to fry in the pot, generally want to fry the crispy fish bones for a long time, so you need to slowly dip and fry, but the oil temperature can not be lower than about 140, otherwise it is easy to eat oil and soften.

4.Re-frying is to fry the fish until it is set, the outside is charred and the inside is tender, the oil temperature is raised to 7 layers of oil temperature, and then fried again, which can prolong the crispy time of the fish, and also increase the crispiness of the fish.

Ingredients: 3500 grams of grass carp.

Oil, salt to taste.

Sichuan pepper and pepper to taste.

Light soy sauce, dark soy sauce appropriate amount.

Ginger juice, liquor to taste.

1) A grass carp, after cleaning up, hang it to dry and set aside;

2) Cut the dried grass carp into large pieces and put them in a marinating pot;

3) Add Sichuan pepper, sesame pepper, light soy sauce, dark soy sauce, salt, white wine and ginger juice;

4) Mix well and set aside, cover with plastic wrap, and marinate in the refrigerator for more than a day;

5) In order to prevent the pan from sticking, you can consider a layer of dry powder, or you can omit this step;

6) Put oil in a wok, the oil is hot, and fry the fish pieces;

7) Fry over low heat, slowly fry until the skin is golden brown, remove and drain the oil, wait for all the fish pieces to finish, and then fry again. The fish fried in this way is more porcelain;

8) Drain the oil after dry frying, you can eat it directly, or you can steam it in the pot.

As follows:

Ingredients: 2 catties of grass carp, corn starch, 1 spoonful of flour, 1/2 tablespoon of pepper, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 1 green onion, a pinch of baking soda, 1 egg, appropriate amount of salt.

1. Prepare a spoonful of flour and cornstarch.

2. Cut the fish into small pieces, add pepper, corn starch, light soy sauce, oyster sauce and salt and marinate for half an hour.

3. Cut the green onion into chopped green onions.

4. Pour oil into the pot and cook until it is 70% hot.

5. It is recommended that users fry until golden brown, scoop up the oil control and put it on a plate.

6. It's super delicious when it is just fried.

7. Let's have some green plants! Finish and eat hot.

If you want the fried fish pieces to be crispy and delicious, you can wash and cut the fish into pieces, marinate them with ginger, green onions, garlic, salt, soy sauce, cooking wine, chicken essence, star anise, cinnamon and other condiments for 1-2 hours, and then evenly wrap them with rice noodles for later use, so that the fish pieces are more flavorful. When the oil temperature in the pot is hot, it is fried until golden on both sides, and the fish bones are crispy and fluffy.

Deep-fried fish is a dish made from fish and other ingredients, and the meat is delicious, crispy on the outside and tender on the inside, and the recipe is simple.

It is best to dry the fish for an hour after cleaning the key blocks and drain the water. Don't put too much of the fish in the pan at once, and don't stir it as soon as you put it in.

After the fried fish pieces are left for about 10 minutes to cool, you can go back to the pan and fry them again to make the texture more crispy.

Fry the fish pieces, do three points: 1. The fish pieces can not be directly coated in flour, they should be marinated with seasonings to remove the smell and enhance the flavor, when marinating, add ginger, salt, cooking wine, pepper, grasp and mix evenly and marinate, at least half an hour; 2. When frying fish pieces, the eggs used cannot be whole eggs, only egg yolks are used, so that the fried fish pieces are more crispy, and the tips should be remembered; 3. When frying the fish pieces, remember to use low heat, fry them slowly, and not scorch the surface at once, first fry them until they are slightly yellow, and then fry them again until the fish pieces are golden and fished out, so that the fish pieces are more crispy, put them for a long time, and avoid resurgence.

Prepare ingredients for fried fish pieces: grass carp pieces, eggs, ginger, cooking wine, salt, pepper, chicken essence, starch, cooking oil (fish pieces can be prepared at will, as long as you like to eat it) Treat the grass carp, especially near the fish bones in the fish belly, there will be some blood water, which needs to be cleaned, otherwise it will taste fishy, and if you want the fish to taste fragrant, the blood water must be cleaned. Then chop the grass carp into small pieces, put it in clean water, soak it for ten minutes, and then wash it with your hands.

At this time, we have to marinate the grass carp, which can remove the fishy and increase the taste, put shredded ginger, cooking wine, salt, peppercorn powder, chicken essence, and mix evenly with your hands. Marinate for at least half an hour, because after the grass carp meat, the marinating time is short, and the taste is not delicious. After marinating, take a bowl, beat an appropriate amount of eggs, use an egg yolk separator, take out the egg yolk, use only the part of the egg yolk, do not use the egg white liquid, stir well.

Wrap the fish pieces in only egg yolk liquid, and it will be more crispy and delicious when fried. Then pour an appropriate amount of starch into the plate, wrap the fish pieces in the egg yolk first, then put the starch in it, and do the same for each piece of fish. After the pot is heated, pour in cooking oil, and then heat the oil to five or six percent hot, put the fish pieces into the pot, fry them until they are set, turn the fish pieces frequently, and fry them until the fish pieces are slightly yellow.

Finally, heat the oil to a heat of seven or eight percent, put the fish pieces back into the oil pan and fry them until they are golden and crispy. After the fish pieces are fried, sprinkle with cumin or chili powder, it tastes more delicious, and it can be used as a dish or as a snack, which is really good.

Hope mine can help you.

Dear, pay attention to three points, fried grass carp pieces are delicious and crispy: 1. The fish pieces can not be directly coated in flour, they should be marinated with seasonings to remove the smell and increase the flavor, when pickling, add ginger, salt, cooking wine, pepper, and marinate evenly for at least half an hour; 2. When frying fish pieces, the eggs used cannot be whole eggs, only egg yolks are used, so that the fried fish pieces are more crispy, and the tips should be remembered; 3. When frying the fish pieces, remember to use low heat, fry them slowly, and not scorch the surface at once, first fry them until they are slightly yellow, and then fry them again until the fish pieces are golden and fished out, so that the fish pieces are more crispy, put them for a long time, and avoid resurgence.

Before frying the fish pieces, the fish pieces are coated with a layer of starch, then coated with a layer of egg wash, and then coated with a layer of starch, and the fried fish pieces are very crispy.

When frying fish, if you want to fry the fish crispy and delicious, first wrap it in the appropriate engagement, raise the oil temperature to a certain temperature, fry it once and then take it out, and then fry it again with a little water, so that the fish will be more crispy after secondary processing.

Fried fish pieces Ingredients: 1 pound of fish pieces, rice noodles, ginger, green onion, garlic, salt, soy sauce, cooking wine, chicken essence, star anise, cinnamon. Method: 1. Remove the head of the fish, wash it and cut it into pieces. 2. Marinate with condiments.

Coat evenly with rice flour for 1 or 2 hours. 3. Put it in a hot oil pan.

2.Soft fried fish sticks Ingredients: Ingredients: 250 grams of herring; Excipients: 100 grams of egg white; Seasoning: 5 grams of wheat flour, 1 gram of baking powder.

3.Crispy fried fish Ingredients: 500 grams of small trash fish, oil, salt, green onion and ginger, flour, starch, cooking wine, white pepper powder, chili powder, cumin powder.

4.Crispy fried fish fillet with salt and pepper Ingredients: 1 stone class fish, salt and pepper powder: 1 shallot, half a dried chili pepper (seeded), 1 clove of garlic, crushed black pepper.