Some people think that fried fish should be heated in a pot and then put in cold oil, that is, the so-called cold oil hot pot fried fish will not stick to the pot and will not peel. In fact, this method is not completely reliable, and the possibility of speculation is quite high. Personally, I always think that frying fish in hot oil is the most correct and convenient way. That is, heat the oil and put it into the pot, then heat it until the oil almost smokes, then fry the fish with low fire and keep the fish dry, so that the fried fish will be tender and fragrant. If the oil is directly cooled, the oil temperature will not rise, and then the fish will get old.
In addition, after the pot is hot, you can wipe the bottom of the pot with a large piece of ginger, and you must wipe it evenly. Because of the wiping of the ginger slices, the ginger juice in the ginger slices is heated, and a protective film can be formed at the bottom of the pot to reduce the damage of fish skin and stick to the pot. If there is no ginger to wipe the pot, you can add some salt to it. When salt is heated, it will also form a protective film. Generally, fried fish will not break, but will break the skin.
Finally, pay attention to the oil temperature of fried fish. Generally, the oil temperature of fried fish is only 7~8℃, which is often referred to as 180℃, and the fish is put in the pot because salt is put in advance to adjust the oil temperature, which will not cause drastic changes in the oil temperature after the fish is put in. So the fried fish won't stick to the pan and break the skin. Don't burn the oil too high, because the fish skin will burn quickly when it meets high temperature. Be sure to fry it slowly over medium heat. Don't turn the fish when frying it. Wait until one side of the fish is hard and yellow, then turn the other side. Fish will go bad if it is not fried well. In a word, the most important thing in frying fish is patience. It must be fried until the surface is solidified and hardened, and then turned over, so as not to stick to the pot and damage the fish skin.
Is the fried fish hot, cold, oily or hot?
Hello, I'm Chuanshan Food Store, and I'm glad to answer this question. Like friends welcome a little attention and support. Raw materials needed for fish frying method
A fish and a little cooking oil.
Specific steps
Final summary:
To sum up, when frying fish, it is not simply that the oil in the hot pot is cold or the oil in the hot pot is hot. Instead, add cold oil to a hot pot, add fish when the oil is heated to 60%, and pour out when both sides are golden. Share your own experience. Usually, pour the oil after a medium heat pan. When the oil smokes slightly, fry the fish, and then turn to low heat and fry slowly. After frying until it is solidified, turn over until both sides are golden!
Is it better to use cold oil or hot oil to fry fish in hot pot? The fish you want to fry is brown, even, complete, beautiful and not fragile. In addition to the oil temperature, it is necessary to fully moisten the pot and cook accurately. "Fried fish" is a common cooking method in cooking. Its uniform brown, complete and beautiful appearance is more fragrant than boiling water, more tender than full frying, and always attractive. It may be a very simple thing for a professional chef, but for a "non-professional chef" who cooks at home, he often encounters inexplicable failures. In the absence of a special non-stick pan at home, my personal suggestion is "moisten the bottom with cold oil and hot oil, and stir fry with hot oil slowly", as follows:
1. Clean the prepared fish, slightly control the water content, then cut the flower knives on both sides into the bowl with a knife, add the edible salt, cooking wine, ginger juice and a little rice vinegar, fully grasp them by hand and marinate them for 20 minutes, then rinse the salt and mucus on the fish surface with flowing water, put them into a colander to fully control the water content and drain the water.
2. Take a clean and waterless plate, add a proper amount of dry powder, then put the drained fish into the plate, and pat a thin layer of dry powder evenly on the surface of the fish by hand to help the fish shape and improve color during frying.
3. After the fire in the pot is dry, add a little more vegetable oil, gently shake the bottom of the pot until the oil in the pot smokes slightly, then shake the pot, then pour out the hot oil in the pot, and then add an appropriate amount of cold oil. After the fire is 60% hot, turn to a small fire.
4. Take the fish with dry powder in your hand, pat off the excess dry powder again, then put it in the pot and fry it slowly with medium and small fire, and gently push it with a spatula at the right time to prevent it from sticking to the pot. After the bottom surface is set, turn over and fry. After the fish is fully formed and becomes beautiful brown, pour it into a colander to control the oil and drain the water.
Summary: Adding edible salt in advance and fully curing can not only remove the fishy smell, but also make the fish more compact, and it is not easy to peel and disfigure when frying; Fully wetting the cold oil hot pot is one of the important steps to ensure that the fried fish does not stick to the bottom, and the special non-stick pot can be skipped; Hot oil ensures quick dehydration and shaping of the epidermis, and small fire ensures uniform cooking inside and outside. Appropriate dry powder is helpful to shaping and color enhancement, so that the fried fish is evenly browned, complete and beautiful. It is a method of "frying fish" with very high success rate at home, which is very simple and practical and suitable for most fish. All the above are personal practical experience and skills of "frying fish", I hope it will help you!
Is it better to fry fish in hot oil or cold oil? Han Ma can say that because there is a baby at home who loves to eat fish, especially delicious fried fish, so Han Ma's family basically eats fried fish at both ends every three days, so she has some experience!
If it's braised fish, fry it first and then burn it, so there's no need to marinate it! If you only eat fried fish, salt it for two hours before eating the fish.
Before frying fish, Aunt Han usually uses kitchen paper to absorb the water on the surface of the fish, so that the skin will not break when frying fish.
Fish is fried in hot oil, and cold oil easily breaks the skin. If hot oil is used, the skin on the fish surface will mature quickly and will not stick to the pot. Don't turn the fish over immediately after cooking. Let the fish fry in the pot for 15 seconds, so it is not easy to break the skin. Just wait for the yellow skin to form on both sides, fry on low heat!
I hope this experience is useful to you.
Hot pot and cold oil will not splash the pot, and the fish will taste more delicious!
1, hot pot cold oil. Generally, it is better to fry fish with hot pot and cold oil. Heat the pot first, then put the oil in it, and fry the fish with medium and low fire at the same time, so as to avoid the skin of the fish. Because the fish meat is tender, has no thick tendons, and the fiber structure is not tight and the thermal conductivity is poor, it is best to use a hot pot to cool the oil.
2. Ginger. Wash, dry and heat the pan first, then apply a layer of ginger juice on the bottom of the pan with fresh ginger, then put oil to heat it, and then fry the fish until the oil is hot, so that the fish skin will not stick to the pan. Because after wiping the pot with ginger, ginger juice will form a layer of isolation film, which can make the fish heated more evenly, keep the skin of the fish and not stick to the pot.
3. salt. Add oil to the pot. When the oil is hot, sprinkle a layer of salt into it, then gently shake the pot until the salt is full, and then put the fish in for frying. This can ensure that the oil temperature will not change greatly after the fish is put in, so that the fried fish will not stick to the pot and break the skin.
Is fried fish hot oil in cold pot or cold oil in hot pot? People always make mistakes, no wonder fish skin sticks to the pot! In our life, we often meet fish, and many people like to stew fish. When cooking fish stew, we don't just wash the fish and stew it in the pot. Many people will fry the fish first in order to make the fish soup more milky, but if they are novices, the fish picked up is simply terrible. The skin and body of the fish are broken, and many problems are presented to us and cannot be solved.
Frying fish has become a very critical step. How to fry fish? Some people will ask whether the fish is cooked with hot oil in a cold pot or cold oil in a hot pot. We will find that if it is hot oil in a cold pot, the fish skin is particularly easy to burn and break, so some people will heat the pot first and then pour cold oil directly to fry the fish, so they think that the fish skin will not break and the pot will not stick, but in fact, after you do this, you will find that the pot will still stick.
So what is the right way? How can I keep the fish skin from breaking and sticking to the pot in prison? In fact, the method is very simple. The correct way is to put the hot oil in a cold pot, but before putting it in, we need to do one more step, that is, put some edible salt in the oil pot, because we need to put a little salt in the process of frying or stewing fish.
Therefore, we might as well put this salt in advance. After putting it in advance, the oil temperature can be reduced quickly, so that the fish skin will not burn and stick to the pot if we put it in again. Some people put some ginger juice on the bottom of the pot in advance when cooking. In fact, it is difficult to avoid the fish skin sticking to the pot. You might as well try this method when you are cooking. After the oil in the pot smokes, add some salt to reduce the oil temperature, so you don't have to worry about breaking the skin when frying fish!
Some people will wrap a layer on the surface of fish when cooking fried fish. Actually, this is not right. Even if you do this, you will find that the fish skin still sticks to the pot. Try the above method once!
The main question: Is fried fish better in hot pot or hot oil? Based on his decades of practical experience, I personally think that fried fish can be used as hot pot and oil. Some people think that fried fish should be heated in a pot, then put in cold oil and put down. The so-called hot pot fried fish will not stick to the pot and will not peel off. In fact, this method is not completely reliable, and the possibility of speculation is great. Personally, I always think this is the most correct and convenient way to heat the pot with hot oil when frying fish. That is to say, after heating the pot, drain the oil until the oil is almost smoked out, and slowly fry the fish on medium-low heat to keep the fish dry and make the fried fish tender and fragrant. If you pour it directly, the oil will cool down, the oil temperature will not rise, and then the fish will get old. In addition, after the pot is hot, you can wipe the bottom of the pot with large pieces of ginger. Make sure to wipe evenly. Because the ginger slices are wiped clean, the ginger juice in the ginger slices is heated, and a protective film can be formed at the bottom of the pot, which can reduce the skin cracking and stickiness of fish. If there is no ginger to wipe the pot, you can add some salt. When salt is heated, it forms a protective film. Usually fried fish will not break, and the skin will also break. Finally, pay attention to the oil temperature of fried fish. Usually, it is enough to heat the fried fish oil to 7-8 degrees, that is, we often say 180 degrees, and then start to put the fish in the pot, because the salt was added in advance and the oil temperature was adjusted, so that the fish would not produce grease after putting it in. The temperature changes sharply. If you fry fish like this, it won't stick to the pot and break the skin. Don't burn the oil too high, because after the fish is cooked in the pot, the skin of the fish will soon become mushy at high temperature. Be sure to turn on medium heat and fry slowly. Don't turn the fish when frying it. You must wait until the fry on one side of the fish hardens and turns yellow. Then you can turn to the other side. If you turn the pot upside down, break it, and don't fry the fish. The skin is broken. In short, the most important thing in frying fish is patience. Be sure to fry until the surface is hard, and then turn it over, so as not to stick to the pot and damage the epidermis.
Hot pot cold oil, kitchen paper towels to wipe the water off the fish, so it is not easy to stick to the pot.