How do you fry fish to be delicious and look good?

The practice of frying fish.

One, fried fish pieces.

Ingredients: 1 pound of fish, 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. Fry it in a hot oil pan until it is golden on both sides, and it is best to fry it until the fish bones are crispy and fluffy (of course, it should be tasted, if you like to eat tender, don't fry it too old, hold it yourself).

Second, soft fried fish sticks.

Ingredients: Ingredients: 250 grams of herring; Excipients:

100 g of egg whites; Seasoning: 5 grams of wheat flour, 1 gram of baking powder, 2 grams of salt, 5 grams of white wine, 10 grams of green onions, 2 grams of monosodium glutamate, 3 grams of ginger, 4 grams of salt and pepper, 50 grams of lard (refined), 20 grams of tomato paste.

Method: 1. Wash and drain the herring meat, cut it into long strips, add wine, salt, green onions, ginger slices, and monosodium glutamate and stir evenly and marinate slightly.

2. Mix the egg whites with chopsticks and add flour, baking powder and a small amount of water to make an egg white paste.

3. Put the fish sticks in the egg lake paste and mix well.

4. Put the cooked lard into the pot and boil until it is 50% hot, put the fish fillets wrapped in paste into the pot respectively, and remove the oil when the egg batter is just cooked.

5. When the oil is hot to 7, put the fish fillets into the pot, see that it is light yellow, and when the soft shell is raised, remove and drain the oil, and put it on the plate.

6. Put pepper, salt and tomato sauce on the side of the plate, and dip it when eating.

Three, crispy fried fish.

Ingredients: 500 grams of small trash fish, oil, salt, green onion and ginger, flour, starch, cooking wine, white pepper, chili powder, cumin powder, chicken essence appropriate amount.

Method: 1. Mix salt, white pepper, chili powder, cumin powder, green onion and ginger, cooking wine, flour and starch (2 to 1 ratio) into a fried paste.

2. Wash the small fish and remove the head, scales and internal organs, put in the fried paste and mix well.

3. Heat the oil and add the fish dipped in the fried paste.

4. Remove the fish when it is fried and set.

5. After all the explosions are done in turn, they are fried again.

6. After the fish is fried until golden brown and crispy, remove it and put it on a plate.

Fourth, crispy fried fish fillet with salt and pepper.

Ingredients: 1 stone class fish, salt and pepper powder: 1 shallot, 1/2 dried chili pepper (deseeded), 1 clove of garlic, 1/2 teaspoon chopped black pepper, 1 teaspoon fine salt, 1 3 teaspoons of five-spice powder.

Method: 1. Finely chop the shallots, dried chili peppers and garlic, put them in a white pot and fry them over low heat, then add chopped black pepper, fine salt and five-spice powder and stir-fry until fragrant.

2. Wash the scales, fins, gills and internal organs of the stone class fish, slice the left and right two large pieces of meat along the edge of the fish bone, remove the fish bones, and oblique the blade into a fish fillet with skin.

3. Grab a little salt and cooking wine, pat on a thin layer of corn flour, put it in a hot oil pan and fry it until golden brown and crispy, remove and drain the oil.

4. Sprinkle with salt and pepper powder and enjoy.

Ingredients: Fresh fish.

With Duan macro ingredients: salt, cooking wine, selling peppercorns, Thai pepper rings.

Operation steps: 1. Remove the scales of the fresh fish and hold the booklet, clean up the internal organs, and rinse with water.

2. Clean up the fish and cut it into evenly sized pieces.

3. Add salt, cooking wine, peppercorns, and Thai pepper rings, grasp well, and marinate for about 20 minutes.

4. When eating, clean the marinade and fry it directly in the oil pan.

Delicious and easy ways to fry fish include fried fish, fragrant fried fish fillet, etc.

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.

How to fry small fish:

Spare ingredients: 300 grams of crucian carp, appropriate amount of green onion and ginger, a little cooking wine, 2 eggs, 1 tablespoon of flour, 1 teaspoon of pepper, a little five-spice powder, a little salt;

Production process: In the first step, the small crucian carp is prepared to produce an appropriate amount, which needs to be processed in advance, remove all the parts that cannot be eaten, and put the small crucian carp into a large bowl after controlling the water, add salt and cooking wine;

In the second step, prepare a little shredded green onion and ginger, put it into the small crucian carp, mix it evenly, marinate for 30 minutes, and after the pickling is done, pick out the green onion and ginger, and at the same time need to control the moisture on the surface of the small crucian carp;

The third step is to prepare a large bowl, knock in 2 eggs, add 1 spoonful of flour, mix into an egg batter, lift it with chopsticks to drop in a straight line, and add some pepper and five-spice powder to it;

The fourth step is to mix well, add a little more cooking oil to the pot, heat the oil to 6 into heat, let the small fish be put into the egg batter one by one, wrap in a layer, put it in the pot, and start frying it over medium heat throughout the whole process;

The fifth step is to slowly set the egg batter, fry the moisture in the fish dry, and when the egg batter on the surface turns golden brown, take it out, and after the oil temperature rises again, put in the fried crucian carp and fry it again over high heat, and remove it from the pot.

Cooking Tips:

1. Don't hang the paste directly on the small fish, add salt, cooking wine and green onion and ginger marinate in advance, which can help remove the fishy smell, this step can also make the small fish have a basic taste, put salt when pickling, and do not need to put salt when adjusting the paste, if you feel that the saltiness is not enough, you can sprinkle some pepper and salt after the pot;

2. Fried small fish, some people wrap flour and some hang egg liquid? The chef said that it is not right, if you want the small fish to cool and not soft, you need to use 1 trick, you need to use flour and egg liquid to adjust the egg batter, no need for a drop of water, use egg liquid to completely make the flour melt, the batter should not be too thick, and the thickness should be moderate;

3. When frying small fish, the oil temperature needs to be mastered, almost 6 into the heat is the best, the first time to fry the small fish needs to be medium and low heat throughout the whole process, the small fish needs to be fully fried and fried dry, and the second time the re-frying needs to be fried quickly with high heat, so the small fish will be more crispy, so it is necessary to re-fry.

Method Step 1: Cut the fish into pieces, pass it with water, and wash the blood.

2Put the fish in a bowl, add an appropriate amount of cooking wine, ginger, salt and spices, stir well, cover with a layer of plastic wrap, and marinate for two hours.

3Take the raw ginger, add starch to the marinated fish pieces, and stir well.

4. Put oil in the pot, heat the oil pan on low heat, and when the oil pan is hot, put the fish in one by one to fry.

5. When fried until both sides are golden brown, you can remove it and put it in a bowl.

6Finally, put on the plate, sprinkle chopped green onion and coriander on top of the fish, and the fragrant fish will be fried.

Hope it helps you, dear.

I wish you a happy Chinese New Year and all the best.

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.

Starch flour for fried fish is fine, and both mixtures are fine. If you want to eat fried fish and no longer stew, you can use flour and beer to add a little salt and pepper and make a paste, wrap the fish in the pot and fry it very deliciously, because there is carbon dioxide in the beer, which can make the noodles crispy, but the fried fish must be fried twice, and after frying the first time, take out and fry again when the oil is hot, so that the skin is more crispy. After removing it, squeezing lemon juice is very delicious.

If you want to stew the fish later, don't put any toppings. Put a little oil in the clean oil pan and smear it evenly, and then put more fried fish oil into it, which is the hot pan and cold oil, and fry the fish when the oil is hot, don't always turn it when frying, just shake the pot, the fish will float, and it will never stick to the pan, but the fish must be wiped clean with a clean cloth before the pot, so as not to burn the oil out, and the oil can not be particularly hot. In this way, it can be fried until it is the outside, and it can be braised and stewed.

Put the seasoning that should be put and mix well. Put two eggs in the appropriate amount of cornstarch and mix well. You can fry it in oil. However, the oil temperature is not too high (high oil temperature will cause coke on the outside and inside to grow).

Castrate with salt for a while, if you don't have enough time, you can cut the fish with a knife a few times, and then sprinkle salt, which can speed up the castration, dry the water, and then fry it with a little more than usual stir-frying, and fry it until the color is golden.

Crispy fried fish is delicious! Put an egg and chicken essence in a bowl and stir together to beat well! Beat the fish with a knife and sprinkle the whole fish evenly with eggs!

Finally, sprinkle the whole fish with starch and put it in the pan and it is ready to fry! Note! The oil must be hot before putting the fish in it and frying!

Fry it and make some hot and sour marinade and pour it on top of the fish!

Bring the oil to a boil and explode quickly at high temperatures.