Frying fish is a very common method of cooking fish, fish according to the whole process of frying, not only the taste of pure, but also can bring a certain role in removing fishy, frying the fish will release a more delicious taste pure flavor, in addition to the guys in advance to the fish marinated and fried over to eat , frying the fish can go to do stewing, going to the boil, to do more gourmet characteristics, and to do the same, but not only the taste of pure, and later in the cooking part of the fish is not easy to loose, and the fish is not easy to stick to the pan, and the food is not easy to be used. Not only is the flavor simple and in the later part of the cooking process fish is not easy to loose, and stewed or boiled out more texture, taste is also more delicious.

The whole process of frying fish is very important. Be sure to use medium heat throughout the entire process, and fry the fish until the surface is brown, even if it's done. If you use a slow fire to fry fish, you will fry the fish taste of dry stools, rather than yellow inside the tender texture, and the fish is easy to loose; if you use a large fire, it is easy to cause the surface layer of paste, inside the meat is not cooked situation. The fire will make the fish yellow and tender, and it will be especially delicious.

Hot pot cool oil method: first the vegetable pot hot into the cold oil, while warming up, while shaking the pot, wetting the pot after the oil will be poured out, and again into the oil to boil is the hot pot cool oil method; fish shot granules or wrapped in egg method: fish cleaned up, remove the water and then shot granules or wrapped in egg, both ways to make the fish do not stick to the pot; bottom pot salt or pad onion and ginger method: hot pot cool oil boil sprinkle a little salt will be In the bottom of the pan pad on the winter, ginger, fish will not stick to the pan. But the restaurant to do is basically "hot pot cold oil" form. That is, the pot is hot, pour cold oil first moisten the pot, and pour the oil out, and then into the cold oil to boil the form.

Because this way in advance in the pan constitute a layer of floating oil, then put the oil will cause two layers of working temperature, then frying fish is not easy to stick to the pan. Because at this time the pan has long been very hot, and therefore after adding this little bit of frying oil will also be a moment into the hot weather, at this time the fish to be fried must be pumped out of the water, and then into the pan frying. Fish into the pot should be popped red, so that it instantly stereotypes, then slow slow fire frying both sides of the golden, so frying fish have to use hot frying. Pan-fried fish is a very home cooking dishes, pan-fried fish importance of crisp outside and tender inside, and fried out of the fish can not be broken skin to keep exhaustive this pan-fried fish to eat the taste and texture more colorful and fragrant.