Sometimes when frying fish need to roll a little dry flour, and then hang batter or paste, in order to adsorb the moisture on the surface of the fresh fish, not to frying is de-battered, de-battered.

Additionally, dry flour also has the function of adsorption of odor, so that the finished product to remove the fishy taste more delicious.

Why not roll dip starch?

It is known in the industry that starch is not easy to absorb water quickly, and if it is immediately fried in a frying pan, hot oil will splash due to poor heat dissipation, which brings insecurity.

And starch also has the phenomenon of regeneration, resulting in bad taste, so starch is also known as raw powder, which is the nature of its own decision.

Starch can also be stirred with cool boiled water, boiling water scalded cooked and eaten, such as generation of lotus root powder, kudzu powder, etc. are actually starch.

Extension: fried fish pieces of notes

1. fish with salt for a while, do not use soy sauce marinade. Drain the water before frying fish;

2. The oil should be burned very hot, the fish under the frying pan when there is a big sound of oil popping, the fish skin can be fried in a short time right away, it does not stick to the bottom.

3, after the fish in the pan, to slide the frying pan, so that the fish in the pan do not stop in one place, slide for a while, until the skin of the fish firm;

4, one side of the frying time to be longer, do not flip around, one side of the frying is good and then turn over and fry the other side, only once;

5, sometimes, accidentally sticky, simply do not move, let it fry the old, and the fish and the pan will also be separated (not guaranteed) some loosely fleshed or not-so-fresh sea fish).

Fried fish is a very simple dish, just out of the pot of dry fried fish fried yellow, fish fried large, directly under the hands of the break to eat more cool, break the fried crispy fish, a hot air out, a piece of tearing to eat, feel really good!