Frying fish when the sticky pan meat scattered? Teach you 6 frying fish know-how, do the right complete not broken skin, tender meat without fishy

Cooking fish, fish in a variety of practices, has been quite a test of the cook's culinary skills, a wide range of fish species, freshwater fish, marine fish species are different, cooking techniques should be appropriate deviation and adjustment.

Home practices, generally to steamed fish and fried fish-based, we have talked about the practice of steamed fish and a variety of know-how, this issue we talk about "fried fish".

Pan-fried fish is characterized by simple and fast, and by frying the fish crispy meat tender, but pan-fried fish has a big problem, that is, the details of cooking is not done, easy to stick to the pan resulting in fish scattered, especially the kitchen novice, can not guarantee that the fish body is intact and not break the skin, if you are planning to cook pan-fried fish, we recommend that you do not rush, read this article, teach you to pan frying fish know-how and cooking methods.

Frying fish when sticky pan meat scattered? Teach you 6 frying fish know-how, do it right complete without breaking the skin, tender meat without fishy, as long as the selection of fish is fresh enough, in the live use of the know-how taught in this installment, sautéed fish becomes simple and easy!

6 tips for pan-fried fish, mastered learned, pan-fried fish complete unbroken skin, crispy meat tender

1, the fish body to keep dry, fried fish before the surface moisture to dry, properly smeared with corn starch, can make the fish skin reinforced, frying is not easy to fry scattered rotten.

2, live with ginger, first wipe the bottom of the pot with ginger and then hot pot, so that the bottom of the pot and the fish between the formation of isolation layer, not in direct contact with the pot, easy to let the fish outer layer of cooked, but not easy to stick to the pot.

3, fire control, frying fish throughout the whole process, to slow frying over low heat to control the fire, careful to use high-fire frying, the fish instantly scorched caught off guard.

4, the frying pan to be hot, iron pot and oil to burn hot to smoke, before the fish code into the pan frying, in the high temperature quickly crusted cooked, to prevent sticking to the pan scattered phenomenon.

5, can not hastily shovel or turn over, many people in the frying of fish, not clear whether the case of cooked shoveling, and let the fish scattered a pot, a shovel on the sticking pot, when to turn or shoveling the best? To fry one side thoroughly crusted and cooked, shaking the pan body can be observed to move the position, only when you can turn over to fry or shovel shift.

6, frying fish to have patience, as the saying goes, "can not eat hot tofu in a hurry", frying fish, the same can not be in a hurry, a little inattentive to frying scattered fry paste, anxious to fry the good-looking pan-fried fish Oh!

The small tips we have mastered when frying fish, then frying fish process, how to do the fish meat "tender without fishy"? As long as you do the following 2 points can be.

In addition to the fishy tricks, in addition to frying under the ginger flavor, handling fish, fish cavity black membrane to remove clean, this is the first point, and then use white vinegar mixed with water or white wine (wine) slightly marinated for 15 ~ 30 minutes, the fish fish dispelling effect is very good, and the meat tightened to become firm, frying meat is more tender and no fishy. Learned to learn to use, the following simple explanation of the "pan-fried fish" cooking method, freshwater fish, sea fish are universal Oh!

1); the fish slaughtered after washing, fish cavity black membrane removed clean, through the fishy tips marinated for a few moments, water control and the moisture absorption.

2); with ginger pieces of brush the bottom of the pan, hot oil hot pot, down into the ginger fried incense, reduce the fire to the fish lightly into the pan began to slow frying.

3); Fry until the bottom side of the crust is cooked through, turn over and fry the other side, until both sides are thoroughly cooked, the outer skin is golden brown crispy, you can turn off the heat and shovel out.

4); Plate, drizzle in the appropriate soy sauce to adjust the salt, you can taste.

Above is this issue of the deer small kitchen to share the pan-fried fish tips, as well as pan-fried fish general practice, bear in mind the tips and practices, with long-term practice can be familiar with the skill, what fish will be fried!

More importantly, mastering the tips and tricks, pan-fried fish not only non-stick pan, the outer skin integrity is not broken, the taste of fish is tender and not greasy mouth, a bit of fishy flavor is not it!