Question 1: You can use flour for frying fish or starch flour for frying fish, and both kinds of ingredients can be mixed. If you want to eat fried fish instead of stewed fish, you can make a paste of flour and beer with a little salt and pepper. Wrapped in fish and fried in a pot is very delicious, because there is carbon dioxide in beer, which can make noodles crisp, but the fish must be fried twice. Take it out for the first time, fry it when the oil is hot, so that the skin is more brittle. Take it out and squeeze the lemon juice. It is delicious.

If you want to stew the fish after frying it, don't put any ingredients. Put a little oil in a clean oil pan, wipe it evenly, then heat it on the fire, and then add more fish oil, that is, the oil is cooled in a hot pan. When the oil is hot, fry the fish. When frying, don't always turn over. Just shake the pan and the fish will float and never stick to the pan. But the fish must be wiped clean with a clean cloth before cooking to prevent the oil from coming out and scalding people, and the oil should not be particularly hot. This way, when the outside is fried hard, you can braise in soy sauce.

Question 2: How to fry small fish with flour? Use flour, raw flour (the ratio is 4: 1), add an egg, drain the water, dilute, and put less salt. Put the fish in the paste, and fry it evenly at the oil temperature of 120 (40% oil temperature).

Question 3: Do you use flour or starch for dry frying grass carp slices? Both can be' flour will be thicker when fried'' I recommend you to use starch ~!

Question 4: Fried fish pieces wrapped in flour or starch fried fish pieces wrapped in flour, it is best to match sweet potato starch.

Benefits:

Starch is to keep the water in the fish, and flour can make the fish fry more crisp.

Method of frying fish:

Ingredients: carp 1.

Accessories: appropriate amount of oil; Salt 3g; Cooking wine 1 spoon; 4 slices of ginger; 20g sweet potato starch; Wheat flour 40g.

Steps:

Slaughter the fish, chop it up, add ginger slices, cooking wine and salt for curing.

Add starch and flour.

Add a little water to make starch and flour stick to the surface of the fish pieces.

Add an appropriate amount of oil to the pot and heat it to 50% to 60% heat (the oil level turns at this time).

Put the fish pieces in the pot, don't turn them over yet. After about 20 seconds, the surface is basically shaped. Gently move them with chopsticks and leave the bottom of the pot.

Put down the other fish pieces in turn.

Fry until the surface is slightly yellow, and then take out the oil control.

Take out all the fish pieces after frying.

Then heat the oil to 70% to 80% heat (at this time, the oil surface turns light), and add the fish pieces to continue frying.

The surface is golden and crisp and can be fished out.

Fry all the fish pieces.

Question 5: Flour or starch for frying hairtail? The specific method is as follows:

Recipe ingredients:

Hairtail 800g, ginger10g, pepper 5g, star anise 5g, starch (pea)10g, salt 5g and vegetable oil 50g.

Production method:

1. Remove intestines, heads and tails from hairtail, scrape scales, clean, cut into 5cm-long sections, then marinate with Jiang Mo, pepper powder, aniseed powder and salt, and mix with starch to make slurry;

2. Heat the vegetable oil in the pan, take out the hairtail segments, put them in the oil pan one by one, fry them with slow fire until both sides are golden, take them out and put them on a plate, and fry the hairtail until it is cooked.

Question 6: Is it better to dip fried fish in flour or use batter? Mix half of the starch and flour into a paste, and the fried fish is delicious.

Question 7: Is starch or flour better for frying fish? How can I make it crisp and crisp? flour

Question 8: Is starch or flour used for frying swordfish, and is dry flour or wet flour used for frying swordfish?

Fried hairtail

material

500g of fresh hairtail, chopped green onion, Jiang Mo, salt, soy sauce, cooking wine, flour, pepper and cooking oil.

working methods

1. Scrape the scales of hairtail, gut it, chop off the head and tail, wash it, and cut it into 5 cm long sections.

2. Put the cut fish into a bowl, add chopped green onion, Jiang Mo, salt, soy sauce, cooking wine and pepper, mix well, marinate until tasty, and pat with flour.

3. Oil the wok and heat it to 70%. Take out the fish pieces when they are fried to yellow. When the oil temperature is 80% hot, take it out and fry it. When the fish section is golden yellow, remove it and drain it. Serve. Eat with a plate of pepper and salt.

Question 9: Flour fried hairtail or starch fried eggs. You can add chopped green onion, ginger and minced vegetables, which tastes better. The consistency of the fish is dipped in the fish, and after it is picked up, it is enough to let it flow down quickly in a straight line. The noodles on the fish are too thick and fried, and too thin to hang on the fish.

Question 10: Does fried hairtail taste better with flour or starch? Of course, flour has a protective shell. You can also use egg liquid to make it more fragrant and delicious.