When it comes to frying fish, many people will wrap the fish with egg liquid or flour first, thinking that frying fish in this way is not easy to break the skin. In fact, it is not right. Do these two things to ensure non-contact. My husband and children are very fond of eating fish. Basically, I will buy some fish to eat every few days. The fish is tender and nutritious, and it is a healthy meat ingredient with low fat and high protein. Eating more fish is healthier than eating more meat. There are many ways to cook fish, such as frying, frying, stewing, steaming, roasting, cooking soup, etc. Different methods have different flavors and tastes. Fresh fish, my family's favorite is steaming. This cooking method is simple, and it can keep the delicious taste of fish to the maximum extent, and the nutrition is not easy to lose. However, I prefer to fry the small fish. The fried fish is golden and crisp on the surface, and it is especially delicious after drinking and eating!

Frying fish, especially small fish, is not well mastered in method and cooking. If you are not careful, it will be scattered and burnt, which will make you lose your appetite when you look at it, and it will be bitter and affect your taste.

How to fry fish without sticking to the pan and breaking the skin? Many people also have their own tricks for frying fish. A few days ago, I saw some netizens sharing the method of frying fish without sticking to the pot and breaking the skin. Some people say that the bottom of the pot is wiped with ginger, some say that salt is sprinkled, and some say that egg liquid should be wrapped in flour. These practices do have their feasibility, but many people will still break the skin and stick to the pot if they follow them. It is no problem to use a non-stick pan, but if it is an ordinary iron pan, you need to pay attention to the method.

Here are two detailed methods and steps for frying fish, as long as you follow them, no matter what the pot is, the fish will not break the skin and stick to the pot, and it will be fragrant and crisp. Let's take a look!

Today, I will share with you the practice of frying fish. The head of the fish is not big, but the meat is thick and tender, which is perfect for frying or frying.

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Ingredients: diaozi fish 400g ginger 1 small pieces of salt, cooking wine, pepper, pepper and salt powder.

1, take out the internal organs of the fish, clean the gills, then clean them and put them on a plate. Add salt, pepper, cooking wine and shredded ginger, mix well and marinate for 20 minutes. Marinate the fish before frying. One is to make the meat more compact, and it is not easy to break the skin when frying. The other is to remove the fishy smell of the fish.

2. Dry the water on the surface of the salted fish with kitchen paper. This step is very important, and it is also one of the key steps for frying fish without breaking the skin. It doesn't matter if the ingredients on the surface are wiped off. After frying, sprinkle some salt and pepper powder to taste. Dry the small fish and fry them in the oil pan. There is a pan and a non-stick pan at home, which is more convenient to fry with.

3. It doesn't matter if it's an iron pan. Before frying fish, heat the pan until it smokes, then pour in cold oil. When the pan body is turned so that the bottom and sides of the pan are all covered with oil, then pour out the excess oil. Then turn on a small fire, fry the dried fish in the pan, fry one side until it is solidified, gently shake the pan, and the fish can slide and turn over, and continue to fry until both sides are golden.

4, out of the pot, sprinkle with salt and pepper powder, a delicious fried fish is ready, so the fried fish is golden in surface, crisp and fragrant, does not stick to the pot and does not break the skin, is delicious, has no fishy smell at all, and sells well and delicious. This method of frying fish is not only suitable for small fish, big fish or fish pieces, but also works well every time. Friends who like it may wish to try it!

Tips:

1, clean the fish, add seasoning and marinate for 20 minutes, which can not only remove the fishy smell, but also make the fish firm, and it is not easy to break the skin when frying.

2. When frying fish, it is recommended to dry the water on the surface of the fish first, and the water on the surface of the fish is also the key reason why the fried fish sticks to the pot.

3, if it is not a non-stick pan, you can use this method. To fry fish in an ordinary iron pan, you should first burn the pan until it smokes, then put it in a sliding pan with cold oil to heat it, pour out the hot oil, add a little cold oil and fry the fish on low heat. Usually, it is very practical to cook fried eggs and shredded pork.