What fish is delicious when fried? Many fish are delicious when fried. Because they have never lived by the sea, except for small yellow croaker, other marine fish have not been eaten very much, and the fish that are delicious when fried are small crucian carp and spring fish, which are relatively cheap. The more expensive ones are salmon and cod. Cod is a kind of super-large deep-sea cod, not the headless cod sold in the supermarket.

= = = = Fried salmon = = = =

Prepare ingredients: salmon, butter, fresh rosemary, salt, concentrated orange juice, salad dressing.

Production method:

Salmon is pulled out with tweezers, washed, peeled and cut into small pieces. Add a little butter to the pan or steak, add rosemary to fry until fragrant, add salmon pieces to fry until the surface is golden, turn over and fry all sides until golden, sprinkle with appropriate amount of salt and fry slightly until the salt melts. Put the fried salmon on a plate, mix the appropriate amount of concentrated orange juice with salad dressing and pour it over the salmon.

Tips:

I prefer fried salmon without salad dressing. When it is fried, I can eat it directly, so that I can taste the smell of fish better, but the taste of salad dressing has changed. The same is true for fried cod. The price of a cod is similar to that of salmon, and it is about 100 more expensive than salmon. These two fish are very delicious when fried. But salmon can also be used to make sashimi, but cod can't.

Summary of fried fish:

1. It is best to use a non-stick pan when frying fish, so as to avoid the novice frying the fish skin. Especially for small fish like spring fish, frying fish with electric baking pan is also a good choice. When frying this small fish, you need to clean the fish head, or directly remove the fish head and fry it in a pot. Because the fish gills and other dirt in the fish head are not disposed of, it will make the fried fish bitter.

2. When frying small crucian carp, you must pay attention to the frying time. You can't flip it too many times after putting it in the pot, because the fish is very soft after maturity. At this time, the skin of the fish is not completely shaped, and it will cause the separation of meat and bones when flipping. It is difficult to ensure the integrity of fried fish. So put it in the pot and fry it for a while as much as possible, so that the fish skin is shaped and then turn over and fry the other side.

3. The small crucian carp needs to be marinated with onion, ginger, cooking wine, salt and monosodium glutamate for 20 minutes before frying. The fish fried in this way is more delicious. To fry small fish, you need to fry the fish crisp and not paste. How to judge whether the fish is crispy or not? Press the fleshy place near the fish's tail with chopsticks. If there is a crisp sound in this place, it means that the fish is fried. If it feels soft, fry it for a while.