What kind of oil is healthier to use for frying fish, and what is the oil temperature for frying fis

Explosive fishing. One of the traditional practices in the family, the fried fish pieces look brightly colored, tender and easy to eat. So, what oil is good for frying fish? What kind of heat is used to fry fish?

What oil is good for frying fish.

If the economic conditions allow, it is best to use grapeseed oil, camellia seed oil, and secondarily corn oil.

Or sunflower oil.

Soybean oil or salad oil.

It will smell fishy strongly, and peanut oil.

It is the most harmful oil to human health.

What kind of heat is used to fry fish?

My secret to frying fish is to put two slices of ginger in the oil and put in the fish pieces when the ginger slices are brown, so that the fish can be fried with confidence. Don't use too much heat, the key is to control the oil temperature, at 80 o'clock on the pot, turn off the heat a little bit, slightly yellow and then take it out, wait for it to cool down to heat the oil and then fry the fish in the pot, when it becomes golden brown.

How to fry fish without sticking to the pan.

The fish meat is delicate, there is no thick tendon, the fiber tissue is not tight, the thermal conductivity is poor, and the fish skin is easy to stick to the pan when frying. If you want to fry fish non-stick pan, you can do it in the following four ways:

1. Wash, dry and heat the pot first, smear a layer of ginger juice on the bottom of the pot with ginger, then heat the oil to fry the fish, and the fish skin will not stick to the pan.

2. Dip the washed fish (large into pieces) in a layer of egg batter, then fry in the pan, and fry the other side when it is golden brown, so that it will not stick to the pan.

3. Dip the washed fish and fish pieces in a thin layer of flour and fry them in an oil pan to make the fish shape complete and the fish skin non-stick.

4. Before frying, use fine salt and cooking wine to fry the fish or fish pieces.

Marinate and then pan in oil so that the skin does not stick to the pan. There are secrets to frying fish: fresh fish, hot pan, less oil, warm heat, and less stirring. After the oil is put into the pan, put 1-2 slices of ginger in the oil, and it will not be easy to stick to the pan and peel off the skin when frying the fish.

Fish frying tips. In order to avoid the fish sticking to the pan, it is customary to wrap a layer of cornstarch on the body of the fish when frying the fish, I advise you to change this habit, in this way, the fish does not stick to the pan, but the taste is all in the appearance, can not be flavored, and the fish fragrance is not brought into play. In addition, fish is not easy to grasp in cooking, heat is the key to success or failure, many people fry fish is not broken skin or sticky pan, if the fried fish must be more oil and hot enough to be crispy and dry, fry fish to be hot, less oil, fire to warm.

Fish into the pot to move it less, this is the secret of frying fish is also the only way, if you are afraid that it is not cooked and keep turning, but self-defeating, three or two will make the skin open the flesh, unrecognizable. Before that, you must wait for the pan to be hot before putting oil, and the fish must be dried before putting it into the pan, and fry it lightly over low heat, don't rush to push and turn it over. If you're not using a frying pan, just tilt the pan occasionally to heat the heat evenly and control the heat not too much.

The temperature of fried fish is not easy to grasp, the oil temperature is high, the outside is easy to paste, the inside is not fully cooked, the oil temperature is low, and the fried fish is not crispy.

Peanut oil should be used to fry fish, peanut oil will make the fried fish more fragrant!

Half of the most nutritious component of fish, unsaturated fatty acids, will be lost. So, what oils can reduce nutrient loss? The answer is to choose first-class rapeseed fried fish.

Hello, fry fish with "eighty" oil temperature, the said eighty percent is generally between 180 degrees and 200 degrees.

Yes. The oil that has been fried will have a fishy smell, which can be used for the next fish frying, or it can be used normally after being processed to remove the fishy smell. Onions can be used to remove the fishy smell, and the oil used to fry the fish contains trimethylamine in the fish, which is the main fishy smell.

The cells of onions contain some volatile substances that can absorb the fishy smell in the oil and convert the fishy oil into sesame oil.

Method: Shred the onion. The ratio is about 1 onion, with 1 pound of oil.

After putting into the pan, fry the onion shreds until they turn brown, and remove the onion shreds from the pan. It should be noted that as long as the oil is used repeatedly no more than three times, and the oil temperature is well controlled, it can be used normally.

Method of frying yellow croaker: remove the head and internal organs of the small yellow croaker, clean it, drain the water, and dry it until the surface is dry. Scoop some flour into a bowl, knock an egg, sprinkle with salt and white pepper according to taste, and mix well.

Add water to make the batter slightly thicker and scoop it up with a small spoon to flow down smoothly.

Put the small yellow croaker into the batter in batches and mix well; At the moment, put more oil in the pot and heat it. Use chopsticks to point a drop of batter into the oil pan, the batter can quickly expand and float, and the oil temperature is appropriate; Put the battered small yellow croaker into the oil pan in stages, fry it until golden brown on both sides, and then fry the remaining small yellow croaker; All the small yellow croaker is fried, let the oil temperature rise again, fry the small yellow croaker again in stages, and remove the dry oil.

Yes. It mainly depends on the ratio of saturated fatty acids and unsaturated fatty vinegar contained in the oil, because the antioxidant capacity of unsaturated fatty acids is poor, and harmful substances are easy to be produced at high temperatures.

When cooking daily, it is important to choose the grease according to the cooking temperature and heat resistance. In terms of cooking temperature and length of heating time, there is roughly this order:

1. Deep-frying, stir-frying with a pot full of oil smoke, over-frying, etc. It is suitable to choose fats and fats that are high in saturated fatty acids and very heat-resistant, such as butter, lard, butter, palm oil, etc.

2. Dry stir-frying, stir-frying, frying for a long time, barbecue, etc. You can choose from a variety of animal oils, palm oils, peanut oils, rice bran oils, tea seed oils, and various blended oils. When blending oil, the temperature requirements of stir-frying are usually taken into account, and the proportion of fatty acids is more uniform.

3. Ordinary short-term stir-frying, braised vegetables, oven baking, etc., at most only a small amount of fumes. It is suitable for peanut oil, rice bran oil, tea seed oil, various blended oils, chlorophyll-free olive oil (the color of the oil is light yellow, and the special smell is light), sunflower oil, corn germ oil, soybean oil, etc.

4. Boiling pots, stews, omelettes, making all kinds of non-fried pastries, etc. in a very short time. The temperature does not exceed 180 degrees and the time is very short. Common oils and fats such as peanut oil, corn germ oil, sunflower oil, soybean oil, and grapeseed oil can be used.

Although grapeseed oil is high in unsaturated fatty acids, it is rich in antioxidants and can tolerate it after a very short period of heating.

5. Blanch, steam, make soup, etc., the temperature should not exceed 100. You can use flaxseed oil, perilla seed oil, walnut oil, sesame oil, wheat germ oil, grapeseed oil, unrefined extra virgin olive oil, etc.

Hope it helps.

Personally, I think sunflower oil, corn oil, and blended oil are very good, but peanut oil and rapeseed oil are too thick.

If you are able to afford it, it is best to use grapeseed oil, camellia seed oil, and then corn oil or sunflower oil. Soybean oil or salad oil has a strong fishy smell, and peanut oil is the most harmful oil to human health. Have fun.

I think it's better to fry the fish in rapeseed oil, the fried fish is so fragrant and crispy that I drool when I look at it.

Peanut oil can be used for frying fish. The fish is tender and delicious. At the same time, it has a strong fragrance.

In general, peanut oil is used, especially fragrant.

It is ideal to use that kind of oil for fried fish, which is crispy and delicious, and many people love to eat it. But in the case of fried fish, half of the most nutritious component of the fish - unsaturated fatty acids - will be lost. So, what oils can reduce nutrient loss?

The answer is to choose first-class rapeseed fried fish. Rapeseed oil has a high smoke point, is stable at high temperatures, and is not easy to produce harmful substances. Rapeseed oil is relatively low in oleic acid and linoleic acid, which can reduce unsaturated free acid when frying and dissolve into the oil.

The fat of fish is more than 80% unsaturated fatty acids, which are very easily absorbed by the human body. Unsaturated fatty acids are essential substances for human brain development and maintenance of brain function, which can prevent brain function decline and Alzheimer's disease, and improve the memory of middle-aged and elderly people.

The oil used to fry the hairtail can still be used.

Frying hairtail requires a certain amount of oil, and the fish cannot be fried without a certain amount of oil, so the oil after frying the fish can be left for stir-frying. However, due to the fish in the fryer, the oil will have a fishy smell, we can prepare some green onions, ginger slices, tangerine peel and Sichuan pepper, and fry them in oil to remove the fishy smell, so that the fishy smell of the oil is removed, and it will not affect the re-use.

1. Take out the fried hairtail from the pot, put in the cinnamon bay leaves of Sichuan pepper, fry slowly over low heat, wait for the oil in the pot to emit a very obvious fragrance, put in the green onions, ginger and garlic, don't forget to put in some salt at this time, and continue to heat. When the onions, ginger and garlic are obviously discolored and dry, filter out the condiments with a strainer, and put the oil out to cool, at this time the all-purpose oil is completed.

2. It should be noted that the oil that has been fried in fish will accumulate some harmful substances more or less, endangering people's health, and you must not forget to add a little salt and garlic when processing, which not only improves the taste of the oil, but also reduces the harm to people to a large extent.

Some oils with high content of polyfatty acids are not suitable for repeated frying of food because polyfatty acids are not resistant to high temperatures, otherwise harmful substances will be produced. For example, corn oil, sesame oil. Each time the oil is used, its ignition point decreases, and adding new oil does not improve the quality of the oil.

Therefore, the oil for frying fish is best for special oil, that is, the oil for frying fish is always used to fry food. In order to ensure the safety of repeated use of oil, you can choose according to the following method, the number of times the same batch of oil is used repeatedly, do not exceed five times.

If the fish has only been fried once in this oil, then it can be used again. However, there will be a little fishy smell in this oil, and we can add vinegar or green onion and pepper to the oil to cover up the fishy smell when we use it in the next time. Finally, the fried oil should be sealed and stored so that it is not easy to deteriorate, and it should be used up as soon as possible.

If the oil used for frying fish has only been used once, it can be used again, but if it has been fried many times, it should be discarded and not reused.

However, there may be a little fishy smell in the oil that has been fried in the fish, and if you use it directly to stir-fry, it will greatly affect the original taste of the food, so we can add a little vinegar or green onion and pepper to the oil the next time we use it to cover up the fishy smell.

In addition, the oil that has been fried once will become very susceptible to spoilage, and if we want to continue using this oil, we need to seal it and store it, and use it up as soon as possible. The game hits high.