Freshly fried fried fish, crispy on the outside and tender on the inside, a bite reflecting the heat flow, the fresh flavor of a moment will be overflowing with a full of the entire interior of the mouth. Over the years, along with the rise of farmed fish, fish eat up special surface, more and more no fish fresh flavor. The only thing is this most life in the fried fish pieces, through the marinade into the flavor later, or childhood flavor, always let a person nostalgic.

Pickling party into the flavor, to fishy to taste

Naturally, deep-fried small fish delicious, can not be separated from the fish pickling into the flavor, fishy to taste, this is also the root of the standard, this step is not dry, salty and fresh people can not be said. Fish, there is a certain fishy flavor, fishy flavor, so be sure to "first fishy, after the taste", "to remove the fishy flavor, so that the fresh aroma into the". Pickled deep-fried small fish, must be the first into the ginger and garlic, and then in accordance with each catty of fish into the white pepper 0.1 grams, rice wine 5 grams more than accounted for, and then fishy solution; bear in mind that the salt must not be the first to join. After mixing well, the first "no salt" marinade 15min; then according to each catty fish add more than 2 grams of salt preparation, carry out the seasoning, mix well. According to their own level of salty, integrated marinating time, generally 30min to 2 hours.

The difference between wheat flour and starch

Fried fish pieces, many people think that the same with wheat flour and tapioca starch, which would be very wrong, the preparation of batter with wheat flour and tapioca starch with what is the difference? Flour is composed of wheat protein, wheat starch, in which wheat protein is almost 17%; while tapioca starch generally does not correspond to the protein component, just simple tapioca starch, common corn flour, corn starch, groundnut starch, bean starch and so on. Wheat flour with a certain amount of wheat protein content, in fact, is simply said to be the water gluten, it is easier to deep-fry small fish coated with noodles, fried out of the ingredients is also very fragrant and soft, is the "soft fried caramelization" of the important materials. Tapioca starch, if there is no corresponding protein component, so the fried ingredients taste crunchy, the actual effect of crispy outside and tender inside. You can also think of it this way: wheat flour is soft and flavorful, tapioca starch is crunchy.

Batter preparation

Fried fish, some people take wheat flour, some people take tapioca starch, the old chef: are not right, that fried fish is appropriate. Overall the above description of the characteristics of flour and tapioca starch, pure wheat flour and tapioca starch can not be fried into the actual results of satisfactory fried fish pieces. Below, friends share a preparation of the batter of the golden ratio: the ratio of raw eggs and flour is 1 to 1, in fact, is every 100 grams of raw eggs to match 100 grams of flour, generally an egg by 50 grams measured. What is the ratio of wheat flour to corn starch? That should distinguish between "soft fried coke" and "crispy fried coke", mainly depends on the drinking group, if the elderly, children, take the soft fried coke; if more young people, is crispy fried coke. The ratio of wheat flour to corn starch for soft fried coke is 7 to 3, and for crispy fried coke it's the opposite, the ratio of wheat flour to tapioca starch is 3 to 7.

Golden soft fried coke

Frying fish, it is recommended to apply soft fried coke to the little ones, and now I'm going to share with my friends an all-purpose "golden soft fried coke" preparation. way: 2 raw eggs, add about 50 grams of cold water, stirred into a well-proportioned delicate yolk water wet, add 70 grams of wheat flour, 30 grams of tapioca starch, stirred into a well-proportioned delicate egg powder batter. Thin mortar consistency standards are: take the appropriate amount of egg powder paste with a spoon, when pouring down the mess, the edge of the spoon pulling out the edge of the rough triangle, a little thicker edge of the strip flow down quickly as a benchmark.

Temperature control

Put the fried fish into the preparation of a little bit of soft frying coke, so that the surface layer of evenly coated with a layer of soft frying coke. Pour a certain amount of cooking oil into the pot, the oil temperature 60% hot, about 160-180 ℃, set the fire point to medium heat. Wrap the surface of the deep-fried fish piece into the pot, fried to golden surface deep golden, without further frying, once again fried chicken wire can be. Fried fish pieces proposed now fried now eat, try not to fry too much at once, eat when the taste is not good.