We all know that the fried fish is a relatively common fried food, it is more practice, eat crispy and crunchy, tender meat, taste is very good, by people like, many people at home fried fish to eat. So how many times to fry fish pieces? Let's look specifically at it!

Fried fish pieces to re-fried

Fried fish pieces are required to re-fried.

The fried fish pieces will be fried again, can make the surface of the fish more golden and crispy. Once all the fish is fried, turn up the heat, add it to the frying pan and deep fry for 30 seconds. Remember not to take too long, this step can make the cooled fish pieces and then suddenly heat, further exclude the surface of the water, become more crispy, but also can enhance the color.

To make the fried fish golden, I think the choice of fish is also particularly important. Family fried fish usually choose grass carp, crucian carp, carp, Spanish mackerel, scallop and other common fish, these fish usually live in freshwater waters, the meat is more tender, suitable for deep-frying.

Points of fried fish block First point: choose fish

Do not underestimate the selection of fish, choose the right fish, fried fish block is good-looking and delicious. Because it is fried fish pieces, so we can not choose crucian carp, swordfish and such small fish, to choose as large as possible fish, bones will be less.

In addition, it is best to choose freshwater fish, because freshwater fish meat is delicious, such as grass carp, silver carp and so on.

Point 2: Marinating and Battering

Actually, it is not the marinating but the battering that plays a decisive role in deep-frying the fish to a golden brown color.

The marinade is relatively simple, salt, cooking wine, pepper, ginger, garlic, scallions, add to the bowl containing the fish pieces, marinade and fish and evenly, marinade length in about 10 minutes.

"Fish pieces want to be fried to a golden brown", mixing the batter will need to prepare eggs, corn starch, flour. First, pour the flour into a bowl, beat in the egg, add some cornstarch, then add water and stir well. Flour must be stirred loose, if not loose, in the frying time back to burst the oil Oh.

Because of the addition of eggs and cornstarch, so the fried fish pieces will be more golden. So the egg and cornstarch is the soul of the golden yellow fish pieces.

Third point: control the temperature of the oil

Selection of oil: the oil on the market is divided into two colors, one is more light yellow, one is more dark yellow. We have to choose the best light yellow canola oil or peanut oil. If you choose a dark yellow oil, the fish will be darker in color and will not be golden brown.

Oil temperature: When the oil in the pot reaches seven mature, turn down the heat. Seven mature oil is generally a slight green smoke, but not strong, this time the best fish. If the oil temperature is too low, the fried fish is not crispy enough, bad taste. If the oil temperature is too high, the fish will be burnt as soon as it comes out of the pot, and even the meat inside is still raw when it is battered on the outside.

Turn the fish: fried fish pieces remember not to turn hard, do not turn frequently. Fish just under the block, and so after the stereotypes, slowly use a spatula to turn from the bottom, and so on both sides of the deep-fried to golden brown can be out of the pot on the plate.

What fish is good for frying fish pieces

Big chub is thicker than other fish, less spiny, low price

1. Fish small spines are small, not easy to find, the fish is big, the spines are big and can be easily found.

2. And the chub sold in the market is generally at least three pounds or more, the business will be sold, the value of a catty in 4 a 5 yuan or so; a three-pound medium chub can be made at least three fried fish pieces.

3. If you use a small amount of meat "perch" or "carp" in the price and amount of meat, is not cost-effective.

4. Usually carp is sold in the market generally about two pounds even if it is large, and carp is often used to do whole fish use, the price of a catty in 8 a 9 yuan. Perch needless to say, the price is more expensive than carp, and the weight of the market sale than carp is also smaller than half, usually a catty perch most.

So after the above analysis, I think the fried fish pieces from the price and the amount of meat, it is better to use a large silver carp.

1, do fish, must first remove the fish smell, otherwise affect the texture and flavor, fish cut into small pieces and then add the appropriate amount of cooking wine, ginger, green onions, and then add a spoonful of salt and a spoonful of soy sauce, and finally add half a spoonful of thirteen spices, mix well and then marinate for fifteen minutes.

2, adjust the egg batter, must grasp the consistency, too thin just fish stick batter less, fish is easy to old, and, the skin is not crispy. Too thick is not easy to cook the fish.

3, the fire should not be too large, the oil temperature is too hot, the fish is not cooked outside the egg paste this paste.

4, fried food, many people know, to be crispy, we have to "back to the pot to fry", to be slightly cooled fish, and then pour the fish into the pot, the second frying, a minute can be out of the pot.