How to prevent fish from sticking to the pan?

If possible, choose a suitable pot before frying fish. A good pot can better prevent sticking. If the amount of fish to be fried is small, it is best to choose a non-stick pan; if there is a large amount of fish to be fried, choose a large new iron pot; if the above conditions are not met, try to fry the fish in a pot that does not burn the bottom of the pot; If you must use a pot with a history of pasting, try to remove all traces of pasting.

Before frying fish, no matter what the situation, it is best to clean the pot thoroughly and wash away all possible burnt substances attached to the walls of the pot. Don’t be lazy to prevent these substances from being left in the oil pan. The inside is burnt, and these burnt marks can easily stick to the fish.

Sometimes fried fish is just one of many dishes that need to be cooked. Therefore, everyone may have different arrangements for the cooking order of various dishes. Different arrangements may cause sticking to the pan. The situation is different. In order to prevent colloid from sticking to the pan after cooking other dishes, if it is not cleaned or even not cleaned, it is very likely that the fried fish will stick to the pan later. Therefore, it is recommended to fry the fish first and then cook other dishes.

Put more oil so that the fish can soak in the oil pan. This will make it easier to flip and the fish will have less contact with the bottom of the pan, which will help reduce sticking to the pan.

The fried fish should be eaten directly and not used for cooking other dishes (such as fish head and tofu soup). You can coat the fish pieces with a layer of batter or starch paste before frying. It can be quickly shaped when used and is not easy to stick to the pan.

Using ginger can help prevent fried fish from sticking to the pan. Before burning the pot, rub the bottom of the pot with ginger juice or fresh ginger pieces one or more times. After rubbing, the ginger pieces can be thrown away, or you can fry them in the oil pan with the fish, and then put the oil in the pan to fry the fish. . If you are too lazy to wipe the walls of the pot, just add ginger cubes directly to the oil pot, which will be less effective.

Note that after ginger treatment, you cannot clean the pot before frying fish, otherwise the anti-stick effect will be lost. Therefore, if you don’t like the taste of ginger, don’t use a lot of ginger.

You can also use the traditional oil and gas method to avoid sticking to the pan. Before frying the fish, add a small amount of oil to the pot to heat it, then use a spatula to pour the oil over the sides of the pot, and finally add enough oil to fry the fish.

Some people like to eat simple salty fried fish, so before frying the fish, they marinate the fish pieces with salt and then fry them in a pan. The colloid dipped in salt will easily stick to the pot. Some colloid will often appear on the surface of fish pieces after salting. Therefore, after the salt is absorbed, it is best to rinse the fish with clean water before frying to remove the glue on the surface. Remove the salt and floating salt to reduce sticking to the pan.

Some people like to eat fried fish with a stronger flavor. Therefore, before frying the fish, they often add raw oil, soy sauce and other seasonings to marinate the fish pieces. These sauces on the fish, It's easy to burn the pan. In order to avoid this situation, there are three methods: one is to rinse the fish pieces with clean water before putting them in the pot to remove the floating materials on the surface. However, many people’s pickling methods are unreasonable and often do not taste very good. This method is not suitable. It is feasible; the second method is to coat the fish pieces in batter and then fry them as mentioned above; the third method is to apply cold oil on the surface of the fish pieces before putting them in the pan, or pass them in cold oil and then put them in the pan. Pan fry.

After placing the fish pieces in the oil pan, be sure to wait until the meat surface hardens before flipping. Don’t be too impatient. If you flip it too early, the fish will break into pieces easily, and these broken pieces of meat will easily stick to the pan.

How to wrap fried fish in bread

Generally when we fry fish, we will wrap it in a layer of batter.

Sometimes when frying fish, you need to roll it with a little dry flour and then paste or paste it, in order to absorb the moisture on the surface of the fresh fish and prevent it from desizing or de-pasting during frying. In addition, dry it. Flour also has the ability to absorb odors, making the finished product more delicious without the fishy smell.

How to make fried fish crispy and delicious

Cut the grass carp body into sections, mix with cooking wine, ginger slices, several green onions, dry starch and marinate in the refrigerator for 20 minutes.

Prepare a small bowl of flour and an egg

Cut out the marinated fish pieces and place them in another small basin. Add an egg and half a bowl of flour and stir evenly. The amount of flour is determined by personal preference

Add a little salt, pepper, and Pixian bean paste, and stir well. Our family likes this taste

Pour enough sunflower oil into the pot. When the oil is hot, add the fish pieces one by one. Fry over medium-low heat, flipping over and frying every once in a while. Take it out when both sides are golden brown. Turn up the heat a little. After the oil is reheated for ten seconds, put all the fish pieces in and fry. Fry each side for ten seconds and then take it out.

It’s delicious with a little tomato sauce