How to fry fish to taste? Friends who love fish will have their own cooking methods, but the most important thing in cooking fish is the taste. So, how to cook fish to taste it and make it very delicious? Let's learn how to fry fish to taste it.

How to fry fish is delicious 1 Fried grass carp

Ingredients: grass carp 1.

Seasoning: onion 1, ginger 2, salt 2, chicken essence 1, pepper 2, thirteen spices 1, Chili noodles 2, cumin 2, cooking wine 2, starch (appropriate amount).

How to make—

Step 1: Scale and gut grass carp, wash the blood with clear water, then cut into small pieces, put them into a basin, then wash them with clear water, and control the moisture (try not to cut the fish as small as possible, just chop them directly or split them from the middle after cutting).

Step 2: Put the dried fish into the pot, add chopped green onion, ginger, salt, chicken essence, pepper, thirteen spices and cooking wine, then mix well and marinate for 20 minutes (after cutting the fish, marinate it with salt, onion, ginger, thirteen spices, pepper and chicken essence for 20 minutes to make the fish tasty, and increase the marinating time if the fish pieces are large).

Step 3: After the fish is marinated, add a proper amount of starch to make the surface of the fish evenly coated with starch, then add a proper amount of cooking oil to the pot and fry the fish until the oil temperature is 50% hot. The fried surface is golden and crisp, remove the oil and sprinkle with cumin and Chili noodles (fish should not be fried for too long, and the fish itself is easy to cook. )

O warm reminder:

1: When the grass carp is cut into pieces again, just cut it directly and then separate it from the fish. Note that if the fish pieces are too big, the curing time should be increased.

2. After the fish is cut, add salt, onion, ginger, chicken essence, pepper, thirteen spices and cooking wine to marinate for about 20 minutes, and the time should be increased according to the size of the fish pieces, so that the fish tastes better after frying.

The fish itself is tender and easy to cook. When fried, the surface is golden and crisp, so you can take it out. It should not be fried for too long.

Summary:

This grass carp is one of the main methods I usually fry fish. Simple and easy to use, poor cooking. People can also make good use of it. Fried fish pieces taste crisp outside and tender inside.

It is characterized by simple operation, tender and smooth taste, crisp feet and slightly spicy taste.

The above is what A Zhi answered for you: "How can fish be fried to taste?" I hope my answer can help you.

I'm A Zhi, and I share food recipes and catering tips with you every day. If you like my sharing, remember to like it, forward it, pay attention to it and support it. Your support is my greatest encouragement. Thank you again for your watching and support. Thank you!

How to fry fish to taste? Usually, when I cook fried fish myself, I always find that the fried fish has no taste at all. Even if it is pickled and fried, it will not stick together and it will not be easy to paste. And fried fish is not as crisp as expected, and the taste is monotonous. The correct approach should be orderly production. Under the premise that the fish should be fried to crisp and tasty, the first few key processes should be done well to make the fried fish delicious. Let's explain that every step is crucial in several points. (1) Slaughter: The first step of any fish used for cooking is to slaughter it first, then remove scales, belly and cheeks and clean it. Then look at the size of the fish, and then decide whether to put a flower knife or cut into pieces. 2, in addition to fishy: crispy and delicious fried fish need to be fishy, so that the fish tastes fresh and sweet. Ginger, onion and cooking wine are used in pickling, which is suitable for any deodorization effect.

When cooking fried fish, it is no exception. Soak ginger, onion and cooking wine to remove fishy smell. 3. Pickling: If the fish you want to fry is salty and fragrant, you should marinate it before frying it for cooking. Usually, fish is pickled and deodorized, and then marinated for flavor. Pickling is also divided into two ways. Among them, the common practice is to marinate the base flavor with soy sauce, oyster sauce and salt, and then stir well with dry starch in the light bag. This method is suitable for chopping fish pieces. After frying, it tastes like Maotai, delicious and sweet. The other is pickled with salt, ginger, onion and garlic. Grind ginger, onion and garlic into juice, add salt, catch the fish evenly, marinate for half an hour to taste, take it out, drain it, and then fry it. The fried fish made in this way is dry and crisp. It is more suitable for marinating and frying thin and flat fish.

4. frying setting: the oil temperature should be high when frying, so that the fish can be quickly shaped, so that the fish will not be destroyed and scattered. The oil temperature should be controlled at about 240 degrees (80% hot), and then fry the fish one by one in the pot until they are solidified. ⑤ Soak in low fire: Once the fish is shaped, the fish body becomes hard. Turn to low fire to stop the oil temperature from rising, and soak the fish in the oil pan. The purpose of soaking is to make the fried fish taste more crisp, even the bones become edible and brittle into slag. Finally, fry the fish until the color is golden, and then take it out for secondary frying. ⑥. Secondary frying: After the fish is fished out, heat the oil temperature, then return the fish to the pot and fry for one minute with secondary fire. The purpose of this step is to stimulate the oil permeated in the fish with fire, so that the fish is dry, dry and crisp, and there is no excess oil.

The key step in the production process, from slaughter to finished product, is to slaughter the fish, then wash and pickle it to remove the fishy smell, then pickle it for flavor, and then fry it. It is also important to master the oil temperature and temperature when cooking. Taste is the premise, so crisp that even the bones are eaten. This is the real delicious place of fried fish, and it is also the production standard of this kind of fried fish. I am a delicious dish. I have prepared every dish, and I have written every question and answer. It is not easy to create original codewords. After reading it, I might as well like it or forward it to my collection. Every love is my encouragement and support. Every day, new food practices, techniques and details are explained.