Today, Bian Xiao will share with you some tips for frying fish, so that you will never break the skin or stick to the pan when frying fish. Next, let's take a look at Bian Xiao. The first method is to sprinkle a layer of powder on the surface of the fish. After we drained the treated fish, we coated the skin with a thin layer of powder.
Then fry in hot oil. At this time, the flour will solidify quickly when heated, and the other side of the flour will stick to the fish skin, which can play a good role in fixing the fish skin. This way, the fish will not break the skin easily. The second method is to use kitchen paper in the kitchen to absorb the water on the surface of the fish during cooking, and then wipe the skin with ginger.
In this way, the kitchen paper absorbs the water on the surface of the fish, so that the fish skin will not stick to the bottom of the pot because of water when it is put in the pot. At this time, the function of ginger juice is to protect the surface of fish skin and prevent it from sticking to the bottom of the pot. In fact, this method is very simple.
The third method is to boil the oil, heat it, and then put the cold oil. When we fry fish, we heat the oil in the pot, and then when there is slight smoke, turn off the heat and put in cold oil. In this case, we put the fish down to fry. In fact, this method may be the simplest one. Bian Xiao usually uses this method, and the fried fish will not stick to the pan or peel off every time.
The fourth method is to add a little salt to the pot. But when we heat the oil, we pour a little salt in it, then shake the oil and salt evenly, add the fish and fry it on low heat. We can move the pan according to the size of the fish, so that everything can be fried evenly.
In fact, this method can be used when frying whole fish. The fifth method is to coat the fish with egg liquid. Before frying fish, we coat the surface of the fish with a layer of egg liquid, then heat the pot, wipe the pot with cut ginger slices, put the oil in, and then put the fish in for frying when the oil is hot. Our method is also based on science, using the principle that eggs freeze when they are cold. Not only will the skin of the fish not fall off, but also the fish will not be too loose. Fish and eggs are mixed together, which tastes very good.