How can you make fried fish pieces crispy and delicious? Should you use flour or starch?

Tapioca flour and eggs can be used for fish frying, as well as two or a variety of seasonings. If you just love fried fish and won't stew it anymore after frying, you can use flour and beer with a little salt and white pepper to make it stickyIt is very delicious to wrap the fish in the pan and fry it, because there is carbon dioxide in the wine, which can make the noodles custard sauce, but the fried fish must be fried twice, and after frying the first time, scoop it up and wait for the oil to burn and fry it again, so that the skin is more crispy. After scooping it up, squeezing lemonade is very delicious.

If you still need to stew the fish after frying, don't put all the seasonings in it.

Flour is used. Here's how: The raw materials that must be prepared in advance include:

230g of carp, appropriate amount of edible salt, appropriate amount of edible blended oil, appropriate amount of flour, appropriate amount of raw eggs. 1. Slice the carp and marinate with salt for two hours. 2. Beat the raw eggs into the flour and adjust them to thicken.

3. Hang the fish on the batter and set aside. 4. Add some oil to the pot, the oil is moist and hot, and put in the fish. Fried fish can actually be a mixture of cornstarch and flour, just like stir-frying, and you have to know what it can do when you put it.

Whether it's better to use cornstarch or tapioca starch for fried fish, you don't need to worry about which one to use. If you know their efficacy, you can also use other dishes.

After adding all the condiments to the fried fish, put the flour and corn starch and mix it together, with seven flour and three corn starch. Flour can make the taste of fish colorful, cornstarch has a superglue effect, and everyone will add a little cornstarch when frying items. It has a sticky effect on the inside of the whole fried, like fried fish release starch, and it is not easy to spread when you cook the fish with sauce.

Sometimes just adding flour will sprinkle it in the process of braising the fish, and you can't pick it up with chopsticks, and it is impossible for such a thing to happen after adding cornstarch.

What are the differences and characteristics of them when frying:1. The difference is that the pulp is thin and thick:

Starch is thin and sized, the skin is crispy and crispy after frying, and the color is golden yellow and glossy, which is suitable for soft frying. 2。The color of the point of difference:

The surface of the starch fried is light, and the color is symmetrical and transparent. The flour is fried in a darker color: the two kinds of flour are mixed and belong to the best selection, and the mixing proportion is in accordance with the flour:

Tapioca starch powder = 2:1, the proportion of fried fish, the skin is crispy and not soft, and the color is golden yellow and transparent.

We can coat the outside of the fish with starch or choose breadcrumbs to make the fish more delicious.

First of all, the fish should be cut into slices, marinated with edible salt for about an hour, raw eggs should be beaten into flour to make a viscous shape, the fish should be hung with batter, and the oil should be put into the pan and fried until golden brown; It is better to use starch, but also breadcrumbs.

You can marinate it in cooking wine in advance, and then wrap it in breadcrumbs and starch on the outside, so that the result will be particularly delicious, and you can choose starch so that the fish pieces are not greasy at all.

Mix sweet potato flour and starch and stick it evenly to the fish, then put it in a pan and fry it to make it the most crispy.

Dry starch should be used, so that the fried fish is very crispy and tastes very good, super delicious!

At this time, it is necessary to choose some raw starch, so that the fish made is relatively crispy and has a very good taste.

The fried fish is crispy when fried with glutinous rice flour.

Steps:1Remove the yellow croaker, remove the scales and wash it.

2.Make a few strokes on the body of the fish.

3.Add green onion and ginger, Sichuan pepper, salt and cooking wine, stir well, and marinate for 30 minutes.

4.Prepare starch, glutinous rice flour, yeast flour and five-spice flour in proportion.

5.Add an appropriate amount of water to make a fried paste and let it sit for 20 minutes.

6.Rinse the marinated fish and spread evenly with the frying paste.

7.Fill the pan with oil, heat it, and control the oil temperature to drop a few drops of frying paste with chopsticks to float quickly.

8.Dip the fried fish and drain off the excess batter.

9.Put into the pan without stirring.

10.Gently shake the pan to float the fish and fry it over low heat until the skin is slightly yellow.

11.Remove the fish and reheat the oil.

12.Then re-fry the fish until golden brown, remove and drain the oil.

Rice flour is generally used for fried fish, and the effect is the best. Secondly, flour can also be used. Some people will use other powders, such as sweet potato starch. But with this starch, the appearance is not good-looking, and the taste is still good.

The fried fish is crispy when fried with glutinous rice flour.

Ingredients 100: 500 grams of small yellow croaker.

Excipients: 2 tablespoons of starch, 4 tablespoons of glutinous rice flour, 2 grams of yeast powder.

Seasoning: 5 grams of salt, 5 grams of green onions, 5 grams of ginger, 20 peppercorns, 2 tablespoons of cooking wine, 2 grams of five-spice powder, 2 grams of water, 1 coriander, 300 ml of vegetable oil.

Steps:1Remove the yellow croaker, remove the scales and wash it.

2.Cut a flower knife on the body of the fish.

3.Add green onion ginger, Sichuan pepper, salt and cooking wine, mix well, marinate for 30 minutes.

4.Prepare starch, glutinous rice flour, yeast flour and five-spice flour in proportion.

5.Add an appropriate amount of water and mix into a fried paste for 20 minutes.

6.Rinse the marinated fish and spread evenly with the frying paste.

7.Pour special oil into the pot, 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 into the pan without stirring.

10.Gently shake the pan to float the fish and fry it over low heat until the skin is slightly yellow.

11.Remove the fish and reheat the oil.

12.Then fry the fish until golden, remove and drain the oil, and put coriander as a decoration.

Potato starch or sweet potato starch is better for fried fish.

There are many ingredients for fried fish stickers, such as low-gluten flour, common corn starch, potato starch, sweet potato starch, etc. In fact, the real thin and uniform paste is potato starch and sweet potato starch. The sweet potato starch paste is relatively uniform, crispy on the outside and tender on the inside, but easy to paste, and the fried things in sweet potato starch are indeed amazingly tender, but the appearance is not good-looking, and the red is black.

Potato starch paste is very easy to even, water absorption is very strong, generally do not detect the splash of oil, fried golden ** yellow, very good-looking, fish pieces fried very tight, which is related to the breathability of potato starch. The appearance is crispy. The inside is also tender.

Potato starch is recommended for family fish nuggets, and the others are not as good as it.

Tips for frying fish:

It is very important to choose fish if you want to fry fish bones, 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 you should choose small fish when frying fish, the smaller the spines, the easier it is to be crispy.

Time and heat control, fried fish has higher requirements for heat, 7 layers of oil temperature (190) or so to fry in the pan, generally want to fry 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.

Re-frying, that is, put the fish to fry 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 and reduce the ridge.

Starch flour for fried fish can be copied, and two kinds of mixed ingredients can be used. As.

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 delicious, because there is carbon dioxide in the beer, which can make the noodles crispy, but the fried fish must be fried twice, and the first time after frying, take out the oil and fry it again, 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.

Fish as the main ingredient.

DU 700 grams.

Excipients zhi salt 1 2 teaspoons dao

Dark soy sauce + light soy sauce.

3 tablespoons cooking wine. 2 teaspoons rice vinegar.

1 teaspoon ground white pepper.

1 3 teaspoons.

Oyster sauce back a little.

1 handful of sweet potato flour.

2 pounds of oil to fry fish pieces.

1.Wash the fish and cut it into pieces, mix well with cooking wine, salt, light soy sauce, dark soy sauce and pepper, and marinate for 20 minutes.

2.After marinating, add sweet potato flour to grasp well, then add flour and stir well.

3.Put oil in the pan, when the oil is hot for 5 to 6 percent, fry the fish pieces wrapped in powder.

4.The fish pieces are slightly yellow, turn over and fry again, and the fish pieces are golden brown and then remove from the pan.

We can eat fish all year round, it is delicious, tender and nutritious, suitable for all ages. And when it comes to how to eat fish, there are really many ways to eat it, such as fried fish, fried fish, braised fish, boiled, steamed, etc., all of which are delicious.

For slightly larger fish, we can do whatever we want, but for smaller fish such as small yellow croaker, it is actually more suitable for frying. Wrapped in a layer of flour, and then go down to the pot to fry it, after the pot is fragrant and crispy, the fish is still fragrant and tender, not to mention how enjoyable it is, even our children can't put it down.

Speaking of fried fish, I have a question for you here, do you usually use starch or flour when you fry fish? But don't underestimate this step, if you do it wrong, it won't taste good. Next, the chef shares the correct method, which is crispy on the outside and tender on the inside, crispy and fragrant.

Ingredients: small yellow croaker, green onion, ginger, salt, sugar, pepper, light soy sauce, oyster sauce, cooking wine, starch, flour.

1. It is best not to use too big for fried fish, otherwise it will not be delicious if it cannot be fried thoroughly, and the small yellow croaker is still very suitable. After we bought it, we disposed of it one by one, cleaned the internal organs, and then cleaned it thoroughly.

2. Then, we put the small yellow croaker in a small basin, then cut some green onion segments and ginger slices, put them in the small yellow croaker, and then pour an appropriate amount of cooking wine, oyster sauce, light soy sauce, salt, sugar, pepper, grasp and mix evenly, cover with plastic wrap and seal it, and marinate for 1 hour.

3. After the fish is about to be marinated, we will prepare the batter, so should we use starch or flour? You should pay attention to this point and share the correct formula ratio with you. Prepare a new basin, then add a spoonful of starch, a spoonful of flour, then add an appropriate amount of salt, pepper, and finally a little water, mix it well.

4. After the fish is marinated, pick out the green onion and ginger, pour the juice inside, and then pour all the fish into the batter, so that the whole body is evenly coated with a layer of batter. Then pour oil into the pot, remember to pour more fried fish, put the fish in after it is hot, fry it slowly over low heat, fry it until the appearance is golden and the inside is fully cooked, and then you can take it out and eat.

Cooking Tips:

1. When frying fish, starch and flour should be used, and the ratio is 1:1, so that the fried fish will be more crispy.

2. Before frying the fish, marinate the fish with seasonings for an hour, so that it can be more flavorful.

Therefore, it is not right to use only starch or flour when frying fish, and there are still two key steps, do these two steps well, the outside is charred and the inside is tender, there is no fishy smell, it is super delicious, and you don't have to worry about fish bones anymore.

Ingredients: Fish, green onion, ginger, cooking wine, starch, flour.

First: first clean the prepared fish, clean the scales, gills and black membrane in the belly of the fish, if the fish is smaller, you can remove the fish head directly, and then clean and control the water for later use.

Second: cut some green onion and ginger shreds into the pot of noisy congratulations, then add an appropriate amount of cooking wine, salt, put in the fish that controls the moisture, stir, marinate the fish for 15 minutes, the small fish is more fishy, be sure to marinate it, which can effectively remove the fishy smell of the fish and increase the bottom taste.

Third: In the process of marinating fish, we adjust a batter, two spoons of starch, two spoons of flour into a basin, beat an egg, add a small amount of salt, baking soda, stir well, stir into a thick batter, fourth: put the marinated small fish into the batter, turn it with chopsticks, let the small yellow croaker hang a layer of adjusted batter so that the fish can be kept intact, so that the fried is more crispy.

Fifth: add an appropriate amount of oil to the pot, put the small fish wrapped in batter at a hot oil temperature, fry it slowly over low heat, turn it over after frying until the surface is yellow, take out the oil control after the two sides are golden, and fry it slowly over low heat first, so that the fried small fish is not sandwiched and the taste is crisp and delicious.

The first liter of lead six: increase the oil temperature, and then put in the small fish to fry again, fry until browned, then take out the oil control and put it on the plate, the fried small fish is more crispy and delicious, with baking soda added to it, and it will not return to moisture when it is cold.

Flour and starch are used together. If you want to fry the fish pieces crispy, that is, flour and starch are used together, first clean the fish you bought, cut it into small pieces, add the cut ginger slices, cooking wine, and salt to marinate, and then marinate, find another bowl, add the appropriate amount of starch and flour to it, add water and stir it into a paste.

Then the marinated fish pieces are dipped in a little dry flour, and then put them in a bowl to stick to the paste, so as to prevent the phenomenon of depulping when frying, pour an appropriate amount of cooking oil into the pot to heat to bubbling, you can use chopsticks to put the fish pieces into the pot one by one, just 20 seconds out of the pot do not turn it casually, wait until it is set and then use a spatula to copy it up.

Fry it once first, let the surface become yellowish when it is fished out, and then wait until the cooking oil is heated and then put in, after two times of fried fish pieces, the surface is golden and crispy, and the taste is better, if you want the fish pieces to be delicious, you will mix flour and starch together, so that the starch can keep the moisture in the fish, and the flour can make the fish pieces more crispy.