What's the secret of non-stick pan for fried fish?
The first trick: how to fry fish
1, clean the fish.
2. according to the size and thickness of the fish, cut a few knives diagonally on both sides.
Marinate the fish with salt and white wine for two hours. I bought fish in the morning and cooked it at noon. Pickling only takes half an hour.
4. Put oil in the pot and a few slices of ginger.
5. Drain the fish and fry them in the oil pan.
6. Fry one side before frying the other. Clip off the ginger slices.
7. Add a tablespoon of steamed fish drum oil and a little water, boil and simmer.
Method of frying fish in non-stick pan:
Method 1: Hot oil.
First clean the pan, and then fully heat the pan. The fire should not be too big, but the water inside should be evaporated before the oil can be poured. At this time, it is best to spread the oil evenly in the pot. When there is a slight smoke, it means that the pot is hot and the oil is hot. At this time, the fish can be put in.
Method 2: Add ginger juice.
This is another technique, which is a little more complicated than the above step, because there is one more step. When the pot is dry, pour ginger juice instead of oil, and then pour ginger juice and oil. This can not only prevent the fish from sticking to the pot, but also remove the fishy smell of the fish.
Method 3: Dip the eggs.
Break the eggs, pour them into a bowl and stir them evenly. Then put the washed fish or fish pieces into the bowl to cover the fish with a layer of egg juice, and then fry them in a hot oil pan so that the fried fish will not stick to the pan.
Method 4: Dip in flour.
This method of frying fish is a little different from the above two methods. The above method starts with the pot, but this method starts with the fish. After the fish is washed, it can be dipped in flour and wrapped in flour. After the oil in the pot is hot, you can put the fish directly in the pot, so that the fried fish not only does not stick to the pot, but also is complete and delicious.
Method 5: caramel method
Heat the pan and pour the oil. Add a little sugar when the oil temperature is slightly hot. When the sugar melts and the color is slightly Huang Shi, put the fish in, so that the fried fish won't stick to the pot, and it is delicious.
Method 6: pickling method
Wash and dry the fish, sprinkle a little salt and cooking wine on the fish, marinate evenly for half an hour, and then fry in a hot oil pan to avoid sticking to the pan.
Finally, the secret to remember when frying fish: fresh fish, hot pot, less oil, warm fire and less stirring.
Add 1-2 slices of ginger after the oil is put into the pot, so it is not easy to stick to the pot and peel when frying fish. In order to avoid the fish sticking to the pan, some people are used to wrapping a layer of raw powder on the fish when frying. I advise you to change this habit, so that the fish won't stick to the pot, the taste is all in the appearance, and the fish flavor will not come out.
In addition, fish is not a good material to master in cooking, and the heat is the key to success or failure. Many people fry fish either by breaking the skin or sticking to the pot. If they fry fish, they need enough oil and heat to be crisp and dry. Fish frying needs heat, oil and warmth.
When the fish is in the pot, don't touch it. This is the secret and the only way to fry fish. I'm afraid I'm not familiar with it. If I keep turning it over, it will be self-defeating, and it will be unrecognizable after three or two times. Before that, be sure to wait until the pot is hot before you drain the oil. The fish should be dried and put into the pot. Fry lightly with low heat. Don't push it in a hurry. If you don't use the pot, tilt it occasionally to make the fire evenly heated, and don't control the fire too hard.
If you just fry the fish (not for cooking), fry it for about ten minutes, and then turn it over when the skin is set. At this time, when the meat is cooked, the juice in the middle can still be retained. If the spatula touches it, it will be too strong. In fact, because some people are afraid that the fish is not cooked, it is not a smart way to draw a knife edge on the fish in advance. Once the fish is cut open, the soup is easy to lose, and the dry fried fish should not be too big.