First of all, the choice of fish
No matter what kind of fish is fried, it is recommended to buy fresh ones, or take them home and kill them yourself. This kind of fish is fresh and tender, it will be fresh and delicious to eat, and its nutrition is not easy to lose.
Of course, there will inevitably be "refrigerator fish". That is, when I bought it home, there were so many dishes at home that I couldn't cook any fish that could only be cooked in the refrigerator the next day. If I want to cook the fish in the refrigerator the next day, I suggest that I marinate the fish first. The specific operation is as follows: First, if it is a whole fish, the scales have been removed, the belly of the fish is directly washed and cut, and the internal organs (including fish gall) of the fish are cleaned, then disposable gloves are put on, and both sides of the fish are wrapped with salt. Or there is a second way, you can fry the fish directly, sprinkle with salt and put it in the refrigerator. In this way, the fish will not stink the next day.
Second, the choice of pot
If you simply say fried fish, it must be the first choice. Because the whole fried fish is relatively long and large, it is not evenly heated by ordinary pots, and the fried fish is easily broken, so if you want to fry beautiful fish, you must first choose pots. As for the material of the pot, as long as it is not too thin.
Third, fried fish treatment
If it is fresh fish, be sure to control the water content after washing (you can leak the fish with a net for a while, or wrap it with oil-absorbing paper for a while), control the water content at the head and tail, and then sprinkle a thin layer of salt (not too much) on the surface of the fish. This step is mainly to make the fish have a certain friction with the pan surface when frying to prevent the fish from sticking to the pan.
Fourth, the handling of the pot.
Before preparing to fry fish, the pan of frying fish must be cleaned to avoid the residue of previous cooking affecting the effect of frying fish; Secondly, after washing the pot, you should also wipe off the residual water in the pot (you can also open the pot surface and evaporate it yourself, and then turn off the fire for subsequent operation), and then wipe the entire inner surface of the pot with freshly cut ginger, which can be squeezed while rubbing, leaving a small amount of ginger juice at the bottom of the pot as much as possible.
Five, burning oil and moistening the pot
Be sure to heat the pan before pouring oil (neither too much nor too little oil, depending on the size of the fish and the bottom of the pan), so as to fully lubricate the whole pan surface and make the oil smoke when heating (especially rapeseed oil has a strong fragrance, and fried fish will have a strong rapeseed oil smell if the oil is not cooked first). After the fried fish is heated and cooked, it is not easy to stick to the pot.
Six, temperature control
After heating, you can turn off the fire or turn it down until the oil temperature drops, and then add the fish to fry. The heat should not be too big, otherwise the fish will be easy to paste and not too small, otherwise it will not be cooked thoroughly for a long time.
Seven, fishing precautions and skills
After the oil temperature is controlled, sprinkle a little salt into the pan (to make it easier for frying fish to stick to the pan and make the fish taste salty on both sides), shake the oil pan a few times, add a few slices of ginger (fragrant and warm), and then put the fish in. Tip: slowly put the fish head into the oil pan with the fish tail in one hand and the spatula in the other.
Eight, pay attention to frying fish
Frying fish is a very patient job, and the most taboo is tossing and turning for a long time before frying it. Turning around will only make the fish break skin and lose meat and stick to the pot. If you spin fast, you will break the tail of the fish. Fry the fish on one side, then turn it over with a spatula, turn the other side over and fry this side in the same way.
Seven, temperature and pot
The whole process of frying fish must be to keep the heat constant and heat the fish evenly. Until you feel that both sides of the fish have been fried yellow and slightly burnt, you can cook, and you should cook slowly. The last step is not to break the fish.
Summary of frying fish: frying fish is actually not as complicated as expected. In most cases, frying fish is relatively simple, as long as you pay a little attention. If you have a good idea about the oil temperature, don't turn the fish upside down, and you can fry the perfect fish!