Fried fish don't need to be re-fried, because the fish itself is fresh and tender, so it's easy to cook. It only needs to be fried once and thoroughly. The skin of fried fish is crisp and the fish is fresh and tender, which ensures that the skin will not become hard. When frying meat, the texture of the meat is thick, so it is not possible to fry things once, so it is not cooked yet, so the second re-frying.
The ingredients that are usually fried twice are large in size and may not be cooked easily, such as steak, pork chops and tenderloin. The method of frying twice is suitable for most fried foods, such as French fries, fried chicken legs and fried hairtail.
Benefits of frying meat and frying again
The key to the crispness of fried food surface is to quickly lose water and dry, but the water inside can't spread too late. This requires more oil, higher oil temperature, and less added each time. If the pieces of food are large, it will take a long time to be "cooked". But high oil temperature and long time will fry the surface.
If fried twice, you can fry the food first. In addition, after the food is cooked, the combination of water and food molecules will be closer, and it will be less easy to spread. When you fry for the second time, you don't have to worry about the problem of "being caught". The water inside is not as easy to spread as when it is raw, and it is easy to fry the surface.