How do you make fried fish outside? How to fry fish better

Ingredients: 150 grams of net fish, 15 grams of minced green onion and minced ginger, 10 ml of Shao wine, 2 grams of refined salt, 3 grams of monosodium glutamate and sesame oil, 50 grams of old flour fat, and 100 grams of dry flour.

Production process] 1. Divide the fish slices into large slices with a thickness of three, then cut them into strips two inches long and three points square, 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.

Fish cutlet. Open Categories:

Culture, food, recipes.

1. Diet. Ingredients: 1 pound of grass carp or cod, flour, 1 egg, red pepper, soy sauce, vinegar, sugar, green onion, ginger, garlic, tomato paste, starch.

How to make it】1Cut the fish fillets into cubes, beat the eggs well, and heat the fish steak in oil. Wrap the fish pieces in the egg batter first, then put them in flour to wrap them, shake off the excess flour, and fry them in an oil pan until golden brown and remove the oil. Then plate.

2.Chop the red pepper into small pieces, and mince the ginger and garlic. Add a little oil to the pot, add the red pepper, ginger and minced garlic and sauté until fragrant, add 2 tablespoons of tomato paste, 1 tablespoon of soy sauce, 2 teaspoons of vinegar, 1 tablespoon of sugar, 3 tablespoons of water, and bring to a boil.

Add 1 teaspoon of starch and 1 tablespoon of water-blended water to thicken.

3.Pour the sauce over the fish steak and sprinkle with chopped green onions.

Ingredients: yellow croaker, garlic cloves, soy sauce, salt, cornstarch.

Method: 1. Give the yellow croaker a small bath first.

2. Cut the garlic cloves, sprinkle them on the fish, rub some salt flowers, pour some soy sauce, and smear the cornstarch.

3. Put the yellow croaker on a plate, without plastic wrap, bare, adjust the microwave baking function, and the time will be mastered according to your preference for the softness and hardness of the fish.

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.

500g small fish, ginger, cooking wine, salt, egg whites, tender meat powder.

1. Wash the small fish and marinate it for half an hour with an appropriate amount of salt, ginger slices and cooking wine.

2. Mix the marinated fish with an appropriate amount of egg white and tender meat powder for five minutes.

3. Heat the oil in a pan, add the marinated fish, and fry until golden brown and turn over.

4. There should not be too many fish put in the oil at one time, and it is best to put them one by one to avoid sticking together.

5. Scoop up the fried small fish each time and put it on a plate to eat.

1. The small fish organs need to be cleaned and cut from the tail to the head with a knife, which is convenient and fast.

2. The scales of small fish are very delicate, it is recommended not to clean them, they are very fragrant and have the effect of beauty and beauty.

3. It is best to use rapeseed oil for frying fish to reduce the loss of nutrients.

Preheat the oven at 200 degrees for 10 minutes Put in the fries and bake for 20-30 minutes.

PS: Flip once every 10 minutes during the process to avoid sticking to the bottom and scorching.

Mix the flour with the self-rising flour and add an appropriate amount of salt, then dig a small pit and put in one egg yolk.

Then add about 250ml of milk or dark beer & oil, and an appropriate amount of water to beat into a creamy batter.

Let sit for 30 minutes Beat the two egg whites until they are bubbly and add to the paste.

PS: When scooping the foamed egg whites into the paste, don't mix them desperately with the chopping method.

The main function of egg whites is to attach a lid to the surface of the fish to make the fish loose and crispy when frying.

Pour oil into the oil pan and preheat it to 180 degrees, or put the chopsticks into the oil pan, and small bubbles will bubble around the chopsticks

Wash and drain the fish sticks and stick them in flour, usually after 3-4 minutes, the fish will float to the surface, then turn over with a colander and fry for another 3-4 minutes, until golden brown on both sides.

Serve the fried fish and chips on a plate with vegetables and lemon.

500g boss fish.

Partial bite fish.

Ingredient. Appropriate amount of oil.

Salt to taste. Vinegar to taste.

Steps. 1Wash and cut the boss fish, clean the internal organs, marinate it with salt and vinegar, and control the moisture.

2. Wash and remove the belly of the partial mouth fish and marinate it with salt.

3. Wrap in dry powder and put it in the oil pan.

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.