How to make fried fish more delicious? What are the recipes?

How to make fried fish more delicious? What are the recipes?

There are too many ways to fry fish, let me tell you a homely method first, the children next door are hungry and crying!

First of all, we need saury, mackerel, five-spice powder, salt, soy sauce, cake flour, an egg, light soy sauce, water, and oil. Method: 1. Marite, marinate the fish for a period of time with an appropriate amount of five-spice powder, salt and a small amount of soy sauce.

The first step is to marinate, marinate the fish for a period of time with an appropriate amount of five-spice powder and salt and a small amount of soy sauce; The second step is to adjust the batter, beat an egg into the low-gluten flour, add a little light soy sauce, and add an appropriate amount of water to make a thin paste; Step 3: Heat the oil; Step 4: Dip the batter; Step 5: Fry the fish; The last step is to drain the oil, and you're done!

I will teach you the secret recipe of a restaurant chef to fry fish, the outside is crispy and the meat is tender, it does not absorb oil and does not smell fishy, and it is too fragrant to eat!

In our family, we usually don't eat fried food much, that is, there is a time for the New Year in winter, and now there is a period of time after the New Year, and I suddenly feel a little hungry, so I went to the morning market to buy a few catties of small yellow croaker, and it can be fried and served at noon. The fried small yellow croaker, golden and bright, the skin is crispy, the fish meat is tender and delicate, especially when it is just out of the pot, it is delicious, one after another, and the child can eat five or six in one breath. When it comes to fried fish, everyone's approach is different, some people mix the batter, and some people coat it with flour.

The texture and taste of the fried fish are also different, some are crispy and delicious, and some are soft and glutinous and greasy. Today, I will share with you the detailed method of fried fish, the secret recipe of the chef of the hotel to fry fish, the outside is crispy and tender, does not absorb oil and does not smell fishy, and it is so fragrant to eat.

How to fry small yellow croaker: Handle all the fresh small yellow croaker you bought, and finally rinse it with water, drain it, and put it in a clean large bowl. Peel and wash the green onion and cut it into small pieces, peel and wash the ginger and cut it into thin slices, put the green onion and ginger slices in the yellow croaker, pour in the appropriate amount of cooking wine and salt, grasp and marinate for 2-3 hours.

In addition, prepare a clean plate, if it is waterless and oil-free, pour in an appropriate amount of flour and starch, mix and stir evenly for later use. After the small yellow croaker is marinated, throw away the green onion and ginger slices, and roll the fish in the mixed dry powder to wrap it evenly. Pour a little more cooking oil into the pot, heat over high heat, then change to low heat, put in the small yellow croaker and fry it slowly until the two sides of the fish body are golden brown, and then you can remove the oil and serve on a plate.

Tips for fried fish: First, no matter what kind of fish, don't just use salt when marinating, remember to put green onions, ginger and cooking wine, they have a very good effect on fishing, and they can also improve freshness. Second, no matter what kind of fish is fried, or fish pieces, try not to adjust the batter, because the batter is delicious when it is just fried, but after it is cooled, it tastes very oily and greasy.

Instead, use a mixture of flour and starch to make the fried fish crispy and delicious.

Before frying fish, the fish needs to be wrapped in egg yolk liquid to make the fried color more beautiful, use flour and starch mixture to remove the slag, if you want to eat five-spice flavoring, put five-spice seasoning in the flour. Deep-fried fish is best fried for better taste.

You can marinate the fish before making fried fish, and then the recipe is oyster sauce, which is extremely fresh, light soy sauce, dark soy sauce, soy sauce, and minced garlic.

The braised ones are more delicious, and you need to cut them into small pieces of peppercorns, vegetable oil, ginger, onions, garlic, and dried red peppers, and you also need to pour the bad chili peppers, which are spicy and spicy together, and splash them on top of the fried fish.

The fish is marinated in advance and can be coated with flour or breadcrumbs during the frying process, so it is delicious. You can wrap breadcrumbs in fried fish, or wrap in flour to fry fish, you can also wrap chicken and egg liquid fried fish, pay attention to the number of Chang Que method of fried flour and potato early powder, be sure to control the oil temperature, and pay attention to details in the production process.

Be sure to ensure the oil temperature, pay attention to the frying time, and don't fry it for too long. To clean the small yellow croaker, then put in cooking wine, pepper, stir salt, and then wrap a layer of starch in the pan and fry until golden brown can be slag lead hand, if you are disgusted and eat can be sprinkled with some pepper, which will increase the taste.

First of all, after the fish is washed, the bright vertical fish should be marinated in the water starch for a period of time, and then the oil should be boiled in the pot, and the fish should be put in after the oil is warm, fried until the surface is golden and crispy, and then taken out and sprinkled with cumin powder and chili powder. You can put it directly into the air fryer and 220 degrees for 15 minutes.

Usually when frying hairtail, be sure to wrap a layer of starch or breadcrumbs on the outside, and then the oil temperature should not be too high, control the time when frying, the time should not be too long, and take it out after frying.

1. Ingredients: 400 grams of small sardines, five-spice powder, salt, cooking wine, flour, and cooking oil.

2. Fried crispy fish to eat, choose small fish that is delicious, easy to fry and fry crispy. After frying, the whole fish is basically edible, and the fish bones are also scorched and edible. Therefore, after choosing a small fish, be sure to clean the internal organs, gills and scales of the small fish. Otherwise, it will affect the taste and be easy to bitter.

3. Marinate the cleaned small fish with five-spice powder, salt and cooking wine for 10 to 20 minutes. Empty the water and sprinkle with dry flour on top.

4. After sprinkling with dry flour, let it dry for a while, turn the small fish over, and sprinkle a layer of dry flour on the other side. Then let it dry for a while before frying. (The flour is fully absorbed by the small fish).

5. Put the wok on the stove, put the cooking oil, and when the oil bubbles slightly, add the small fish sticky flour to the pot one by one with chopsticks. Do not pour together in the pan to avoid sticking.

6. When it is fried slightly yellow, turn the small fish over to the other side, continue to fry until it is light yellow, gently press the fish body with chopsticks, and when you feel a certain hardness, you can fish it out.

7. After taking the small fish out of the oil pot, do not eat it immediately, but dry it for a while and eat it directly. Charted on the outside and tender on the inside, it's delicious.

Summary. The fried fish can also be braised in a braised braised fish, as long as your fish is not fried too dry, there is no problem. The simple steps are as follows, please refer to them 1. You have finished frying the fish, skip this step.

2. Put an appropriate amount of oil in the pot, add the chopped ginger, minced garlic and chili pepper and stir-fry until fragrant. 3. Add the fish, turn it slightly a few times or pour it on top with hot oil. 4. Add an appropriate amount of bone broth or boiling water, so that it can drown the fish.

5. Add green onion and add an appropriate amount of soy sauce to dye. Add an appropriate amount of salt, sugar, cooking wine, monosodium glutamate or chicken essence to taste. 6. After a few minutes on medium heat, change to high heat to reduce the juice, put it on a plate, and sprinkle with shredded green onions.

How to make the fried fish delicious and the simple answer is as follows, please refer to it 1Place the fried fish in a large bowl. 2.

Chop some ginger and add it. 3.Add some salt or light soy sauce, wine, spicy fresh Qizhiwang, and chili powder.

4.Pour in the oil from the fried fish and stir well, keeping your hands burning. 5.

In this way, a delicious fried fish is ready.

The fried fish can also be boiled, as long as your fish is not fried too dry, there is no problem with the acre of plums. The simple steps are as follows, please refer to them 1. You have finished frying the fish, skip this step. 2. Put an appropriate amount of oil in the pot, add the chopped ginger, minced garlic and chili pepper and stir-fry until fragrant.

3. Add the fish, turn it slightly a few times or pour it on top with hot oil. 4. Add an appropriate amount of bone broth or boiling water to take late, so that the fish can be drowned. 5. Add the green onion section and add an appropriate amount of soy sauce to dye.

Add an appropriate amount of salt, sugar, cooking wine, monosodium glutamate or chicken essence to taste. 6. After a few minutes on medium heat, change to high heat to reduce the juice, put it on a plate, and sprinkle with shredded green onions.

Dear, I wish you a happy life [than heart] [than heart].

What kind of fish to use for fried fish pieces.

Wash and cut the grass carp into cubes, dice 2 tomatoes, cut 2 tomatoes, slice ginger, cut green onions, marinate the fish pieces with ginger slices, salt and rice wine for 15 minutes, pour cornstarch on the plate, dip a layer on the side of the fish skin, and pat off the excess powder.

Crispy ** fried fish cubes.

Ingredients: fish, pepper, paprika, salt, hoisin sauce, flour, eggs, breadcrumbs.

Method 1: Cut the fish into cubes.

2. Sprinkle pepper, paprika, and salt on both sides of the fish, brush with hoisin sauce and marinate for 10 minutes.

3. Prepare flour, eggs, and breadcrumbs.

4. Coat the marinated fish with flour, eggs, and breadcrumbs in order.

5. Fry directly in the oil pan (low heat) until the color turns golden brown.

Kung Pao Fish Chunk. Ingredients: 150g swordfish maw slices, appropriate amount of peanuts, appropriate amount of sweet potato powder, 3 tablespoons soy sauce sauce, 1 tablespoon sugar, 1 tablespoon black vinegar, 2 tablespoons water, a pinch of salt, a pinch of pepper, and an appropriate amount of dried chili pepper.

Method 1Sprinkle the fillets evenly with salt and pepper.

2.Dip the fish fillets in sweet potato flour and fry them over high heat until golden brown, filter the oil and set aside.

3.Start another oil pot, stir-fry the dried chili peppers, add seasonings and stir-fry, then add fish fillets and peanuts, and wait until the soup is slightly dried.

The tip is to pay attention to the cooking time, because the fish fillet should not be cooked for too long, otherwise the fish will be rough, especially if it is cooked for a long time, it will cause a great loss of taste and texture.

1.First of all, I think that if you want to fry marine fish, the first choice should be saury.

2.In addition, I think the fried yellow croaker is also very delicious and delicious.

3.In addition, I think the fried salmon pieces are also very fragrant and very crispy.

All in all, the fried fish pieces are delicious, fragrant and crispy.

Ingredients for fried fish steak: Ingredients: 1500 grams of grass carp.

Accessories: 100 grams of bread crumbs, 100 grams of eggs, 25 grams of wheat flour Seasoning: 100 grams of peanut oil, 15 grams of salt, 10 grams of monosodium glutamate, 10 grams of cooking wine, 10 grams of pepper Characteristics of fish cutlets:

The skin is crispy and fragrant, the meat is fresh and tender, and it is more delicious to eat if it is dipped in spicy soy sauce. Preparation of fish cutlet: 1

Fish scales, disembowelment, internal organs, washing;

2.Knock the eggs into a bowl and beat them;

3.Place the head of the fish flat on the cutting board with the head to the left and the spine inward, and use a knife to remove the tail from the spine and remove the head;

4.Then remove the other side of the fish and remove the backbone;

5.Then remove the soft wings and skin, and slice into large slices half a centimeter thick;

6.The fish fillets are placed in a basin and marinated with refined salt, cooking wine, pepper and monosodium glutamate for 5 minutes;

7.Pat the flour and drag the egg wash and dip it in breadcrumbs;

9.Remove the oil, cut it into a finger bar, and put it on a fish plate. Tips for making fish cutlets:

This product has a frying process, and about 1500 grams of peanut oil need to be prepared. Food: Eating eggs with goose meat damages the spleen and stomach; Eating with rabbit meat and persimmon causes diarrhea; At the same time, it should not be eaten with soft-shelled turtle, carp, soy milk, and tea.

【】Preparation and ingredients for dry fried small crucian carp: Appropriate amount of live small crucian carp. Operation:

1. About half a tael of live crucian carp each, open from the back, wash the debris in the abdomen, and remove the gills. Sprinkle with a pinch of salt, mix well, marinate for five or six minutes, then add a little flour or starch and set aside. 2. Heat the pot over the fire first, then pour the oil.

When the oil is hot, put in the small fish, because the fish is small, so it should be turned frequently to prevent the pot from sticking, and you can get out of the pot when you see the fish turn yellow.

Ingredients: three fish.

Ingredients: green and red peppers, oyster sauce, light soy sauce, chili noodles, cumin noodles, cooking wine, pepper, pepper and salt.

Method: 1. Wash the fish and cut it into sections, slice the green and red peppers; (Picture 1) 2 fish segments add oyster sauce, light soy sauce, chili noodles, cumin noodles, cooking wine and pepper and marinate for one hour; (Figure 2).

3. Heat the herring section in the oil pan and fry it until it is medium-cooked, remove it, leave the bottom oil in the oil pan, add the green and red pepper slices, add the fried fish segments, add pepper and salt, and turn over two pots. (Fig).

Ingredients: 1 piece of fish, tempu flour, egg, breadcrumbs, orange, sugar, flour, starch, salt, pepper, cooking wine.

Method 1Peel the fish pieces and reduce them to small pieces. Add salt, pepper and cooking wine and marinate for 15 minutes.

2.Beat the eggs, add the tenpro powder and stir into a batter.

3.Heat the oil to 7 minutes hot. The fish pieces are coated in flour, batter, breadcrumbs and fried until golden brown.

Sauce: Squeeze the juice of an orange, add 1 teaspoon starch and some granulated sugar and stir well. Microwave on high for 10 seconds, remove and stir. Repeat until it becomes a paste.

It can be eaten with dips or drizzled directly over the fish pieces.

【Ingredients】 150 grams of net fish, 15 grams of minced green onion and ginger, 10 ml of Shao wine, 2 grams of refined salt, 3 grams of monosodium glutamate and sesame oil, 50 grams of old flour fertilizer, 100 grams of dry flour. 【Production process】 1. Cut the fish into three thick slices, then cut them into two-inch long, three-minute square strips, put them in a bowl, add minced green onions, minced ginger, Shao wine, refined salt, monosodium glutamate, sesame oil, and marinate well; 2. Take the old flour fertilizer and put it in a bowl, mix it with water, add dry flour and water to stir into a thick paste, and put it at 30 degrees Celsius to ferment. When the paste is initiated, add a small amount of alkali, and then add peanut oil and stir well; 3. Put lard in the wok, burn it on a slight heat until it is hot, dip the marinated fish sticks one by one in the batter, and fry them in a colander in the oil.