The skills of deep-fried fish crispy are the choice of fish, flour with cornstarch, time and fire control, re-fried.

1, the choice of fish

Fried fish to be crispy fish bones are very important, you have to know, if the big fish bones in the meat, it is impossible to fry crispy, even if the fried crispy, the fish meat is estimated that it is useless, so frying the fish, you should choose a small fish, the smaller the bones, the easier it is to crisp.

2, flour and flour

In the marinated fish wrapped in flour, it is best to flour and flour mixed use, the ratio of 2:1. because the flour fried out of the fish is relatively easy to return to the soft, and the flour adsorption is not enough, easy to fall off after the frying or unevenly, and the flour fried out of the harder taste, easy to return to the life, so a mixture of the two can be achieved to complement each other.

3, time and fire control

Fried fish on the fire requirements are high, the oil temperature is too low fish frying is not crispy, soft, oil temperature is too high and easy to cause the outside of the scorched and the inside is not yet cooked, so the oil temperature should be mastered, 7 layers of oil temperature (190 ° C) or so under the pot to deep fry, generally want to deep frying crisp fish spines used for a long time, so you need to slowly dipping frying, but the oil temperature can not be lower than 140 ° C about, otherwise it is easy to eat oil back to soft.

4, re-fried

is to put the fish fried to the stereotypes, the outside of the burnt inside is tender fish, the oil temperature to 7 layers of oil temperature, and then re-fried again, so you can extend the time of the fish crispy, but also increase the degree of crispiness of the fish.

Tips for frying fish without sticking to the pan

1, use fresh ginger to coat the bottom of the pan

Before the pan is hot, use a small piece of ginger to wipe the bottom of the pan a few times, give the bottom of the pan evenly wiped with a layer of ginger liquid, add oil to boil the pan to fry fish. This can form a layer of isolation film between the fish and the pot, and the process of deep-frying fish will not be easy to stick to the pot. In addition, the fish frying pan should be clean and fresh state, do not fry other dishes, not clean and continue to use to fry fish.

2, do not rush to turn over

In the process of deep-frying fish, do not rush to turn over, and be patient to wait until the surface of the fish is slightly hard, slowly turn over, so that the fish is not easy to stick to the pan, the fish is not easy to break down.

3, pots and pans to choose the right

If you are a novice in the kitchen, try to choose a non-stick pan is better to operate. If you use a large iron pot, you can also use the traditional method of oil and gas to avoid sticking to the pan. The operation is very simple, that is, before frying the fish, add a little oil in the pot to heat up, use a spatula to pour the oil on the walls of the pot, pour oil in to fry the fish.