No matter what kind of fish you are frying, do this step first to ensure that the fish does not stick to the pan, the skin does not break, and the meat is fresh and tender! Many people like to eat fish because fish is white meat and has extremely high nutritional value. The protein in fish has great benefits for the human body. It is good for the brain and the mind. The meat of the fish is also very delicious. There are many ways to eat fish, including fish in sour soup, boiled fish, and various kinds of fish stewed in iron pots.

In daily life, if cooked at home, the most common ones are fried fish, steamed fish, and braised fish. But there is a confusion. No matter how you handle the fish, the fish will stick to the pan. Some people say it is a matter of heat, and some people say it is a matter of fish selection. In fact, when frying fish, as long as you add this step, it will It can make the fish dry and delicious. This method is simple, practical and easy to operate.

For newly bought fish, you can first soak it in water to remove excess impurities on the surface of the fish skin, then rinse it with clean water and remove the scales on the fish. Be sure to remove the internal organs, especially when fried. When choosing fish, we choose small fish because they are small, metabolize quickly, and have more toxin residues in the internal organs. The fish after removing the internal organs needs to be cleaned again. Then prepare ginger water, cooking wine, and sesame oil to marinate the fish. In this way, the fish meat will be firmer, the fish meat will not stick to the pan during the frying process, and the meat will be more delicious.

The next step is very critical, that is, take out an appropriate amount of dry flour. The main reason why fish sticks to the pan is that there is too much moisture on the fish skin, so using dry flour can absorb the excess moisture on the fish skin and also It can form a delicious barrier on the surface of the fish. When fried in oil, it will not only have the aroma of fish meat, but also the aroma of noodles.

The surface of the floured fish will be fresh and clean, and the moisture in the fish meat will also be locked. In fact, if fish skin is cleaned, it is also rich in minerals. Appropriate intake can increase trace elements in the human body. Fried fish skin has a crispy taste and a delicious taste. Many people love it. Eating fish skin, wrapped in flour and fried, is even more delicious.

If you want to make the small fish non-stick to the pan, another key point is the heat. The heat used for frying the fish is low fire. Fry slowly over low heat, the fish meat will gradually become firmer, and when the small fish side is ready Fry until golden brown, then flip to the other side to fry. Use a spatula to gently push the fish, not too hastily to prevent the fish skin from breaking.

If it is dry-fried, you can take it out of the pan directly. If it is braised, don’t turn the fish over, add the prepared soup directly, simmer for a few minutes, and the juice will be reduced. Can. You can also carefully move the fish into the stew pot, so that more soup can be added and the fish will naturally taste more mellow.

When my mother was cooking, she was willing to hold the tail of the fish, pour the soup on the fish, and pour the soup on the fish repeatedly to make the fish more flavorful without destroying the integrity of the fish. Every Chinese New Year, a big fish will be served to the table in its entirety. It is not only delicious, but also looks very good-looking.

What should be noted here is that when patting the fish body with flour, you can use a little force to make the fish meat firmer. At the same time, during the frying process, do not flip the fish frequently. Wait patiently until it is fried before flipping it and frying the other side.

In addition to working on the fish, another way is to prepare a piece of ginger. Cut the ginger into small pieces that are easy to hold with your hands. Before frying the fish, brush the bottom of the pot with ginger. Add the fish after the oil is cold and hot in the pan, because ginger can keep the oil in the pan at a constant temperature and prevent the fish from being fried all at once.

Have you learned this little trick to prevent fish from sticking to the pan? When cooking fish, what methods do you use to prevent it from sticking to the pan? You can share your experience of cooking fish below. If you think you like this way of cooking fish, save this article and take it out to take a look when cooking fish. I also look forward to sharing more delicious food with my friends and learning together.

Wen/meng