How do you fry fish in a frying pan to make it delicious?

How to fry fish without sticking to the pan If it is fresh fish, do not remove the scales, wash the fish, dry it to remove the water, and fry it in hot oil. If the fish is pickled, the scales should be removed and washed before frying. After the pot is heated, pour some cold oil and rinse the pot, pour it out immediately, then pour in the cold oil and fry slowly.

Dip the fish or pieces in a thin layer of noodles or roll them in the egg wash and fry them in hot oil. After the pot is heated, put more oil, dry the fish to drain the water, first put the fish on the spatula, and then put the spatula into the oil pan, first preheat the fish on the spatula, and then put it in the oil and fry it slowly. The pan for frying fish must be brushed clean, after sitting in the pot, wipe the hot pan with a piece of fresh ginger section, then pour the oil in, stir with a spatula to make the pot wall stained with oil, put the fish after heating, and fry until the fish skin is tight and firm, and it can be slightly yellow.

Put a little sugar in the hot oil pan, and when the sugar is slightly yellow, put the fish into the pan, which is not only non-sticky, but also delicious and fragrant. If you can apply some vinegar to the fish, it can also prevent it from sticking.

Braised fish fillet method 1 (bone).

Method: 1, A fish, gutted and scaled, washed, and chopped into pieces. Add salt and marinate for 30 minutes.

2, Shred 1 piece of ginger, 1 piece of garlic minced garlic, and cut green onion into sections. I like to eat spicy dried chili peppers, one cut into 3 pieces.

3. Put two tablespoons of oil in the pot and boil until it smokes, add the ginger and garlic and dried chili peppers, don't burn the paste, immediately put the fish pieces in, pour the soy sauce, wait for the fish to fry on both sides, put a small spoon of sugar, and add a small half bowl of water. 4. Cover the pot and simmer over medium heat for 3-5 minutes, then turn the lid and throw the green onions out of the pot. Don't mix around, the fish pieces will break.

If you like to be jealous, add a little vinegar before cooking.

Braised fish recipe two.

Ingredients: Fish, wine, green onion, garlic, chili lard, a little seasoning.

Preparation: 1Wash and cut the fish into cubes;

2.Put it in a hot oil pan and fry it until the skin is yellow and firm, then remove the fish.

3.Add cooked lard, shallots, garlic, chili peppers, and seasonings to the pot and stir-fry, then add the meat broth to boil, and put the fish in. Then simmer over low heat for about 10 minutes, and after seeing that the cooked juice of the fish is gelatinous, add monosodium glutamate and shake it to make the marinade wrap the fish pieces, and it is ready.

Braised fish recipe three.

Take about a pound of fresh carp (other fish can also be, the best alive), remove the scales and gills, disembowel and wash, draw three knives on each side, and fry in oil until yellow on both sides.

Leave a little oil in the pot, put in the fish, add two taels of soy sauce, turn it slightly, that is, add water to the level of the fish, put in the green onion, ginger, sugar, cooking wine, garlic to cook, add a few drops of vinegar, a large ingredient, a chili, until the soup is thick.

P.S.: "Thousands of tofu and ten thousand fish", braised fish to cook for a long time to taste, fried fish does not stick to the skin is the key, in the past with various methods are not ideal, now you can use a non-stick pan to solve.

There is a secret to frying fish: the pan is hot, the oil is less, the heat is less warm, and the stirring is less.

Fish, in cooking is not easy to grasp the material, heat is the key to determine success or failure, many people fry fish either broken skin or sticky pan, if the fried fish to oil and hot enough to be crispy and dry, fried fish to the pot 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.

About ten minutes after the skin is set and then turned over, at this time the meat is cooked and the juice in the middle can still be retained, if the spatula contact feels that the sturdy is overdone, in fact, some people are afraid of not being cooked and draw the knife edge on the fish body in advance, it is not a clever method, the fish meat is cut open, the soup is easy to lose, and the fried fish is not too big.

Heat the pan (nothing in it) to evaporate all the water, then pour in the salad oil. Wait until there is a little smoke to put the fish down, (the head of the fish goes first) fry for about a second, the pan shakes gently to prevent the fish from drilling into the pan, and then fry, the frying time is about two minutes, and then fry the other side in turn. The fried fish must be fried thoroughly so that it is delicious.

After frying on both sides, add old wine to remove the smell and increase the flavor (you can also put some soy sauce, the soy sauce is the right color, and add a little sugar, sugar has two functions, one is to increase the color, the other is to increase the taste), put some ginger slices and burn it, you can get out of the pot. The color is red sauce, which is dazzling and increases appetite.