Frying fish sounds like a simple way of cooking, but it frustrates many people. Even mothers with rich cooking experience may not be confident that they can fry beautiful and complete fish. How should you fry the fish without breaking the skin? Has this problem bothered you for a long time? As long as you pay attention to the following small details, it is not difficult to fry fish that does not stick to the pan and does not break the skin! Tips for frying fish without sticking to the pan

Method 1: Before frying the fish, wash the pot, wipe it dry and heat it up, then add oil and turn the pot slightly so that there is oil all around the pot. When the oil is hot, add the fish and fry until the skin is golden brown, then flip it so that the fish does not stick to the pan. If the oil is not hot and the fish is put in, the fish skin will easily stick to the pan.

Method 2: Wash and dry the pot and heat it up, apply a layer of ginger juice on the bottom of the pot with fresh ginger, then add oil, and when the oil is hot, put the fish in and fry. This way it won't stick to the pan either.

Method 3: Heat the pan and pour in the oil. When the oil is almost hot, add a small amount of sugar. When the sugar turns slightly yellow, put the fish in. There is no need to add sugar when you put the second fish. It will fry like this The fish does not stick to the pan and is delicious and fragrant.

Method 4: Wash the fish (large fish can be cut into pieces), dip it in a thin layer of flour, wait until the oil in the pan is hot, put the fish in and fry until golden brown, then fry again The other side. The fish pieces fried in this way are intact and will not stick to the pan.

Method 5: Crack the eggs into a bowl and mix well, then put the washed fish or fish pieces into the bowls respectively, so that the fish is coated with a layer of egg juice, and then put in hot oil Fry in a pan. The fish fried in this way will not stick to the pan.

Method 6: Before frying, marinate the fish or fish pieces with fine salt and cooking wine, and then put it in the oil pan. This will also make the fish skin non-stick to the pan.

Method 7: Apply a small amount of oil to the fish body, put it in the hot oil pan and then reduce the heat to a low heat. All fish can be fried well, and will be browned and complete without sticking to the pan.

Method 8: When frying fish, if you can apply some vinegar on the fish body, it can also prevent it from sticking to the pan.

Tips for frying fish without peeling the skin

1. Use kitchen paper to dry the fish body before frying, or drain the water;

2. Low heat When frying fish, avoid overheating the oil and frying the fish;

3. Do not flip the fish at will after it is put into the pan. Wait until one side is completely fried before turning it over and frying the other side.

4. Add a spoonful of starch to a cold pot. It is suitable for any pot.

Add an appropriate amount of oil to the pot (a frying pan or a wok is acceptable) and add a small spoonful of starch. Dry the starch, shake the pot to make the starch and oil evenly distributed in the pot, then turn on the heat, wait until the oil is about 70% hot, add the fish and fry it, turn it over after the fish is set. In this way, not only will the skin of the fish not be broken, but also there will be no oil splashing, so there is no need to worry about being burned.

5. Heat the oil in the pan, add a little salt

Heat the empty pan, put in the oil, wait until the oil is hot, put some salt in the oil, wait until the salt dissolves in the oil, Shake the pan to let the oil cover the surface of the pan, then add the fish and start frying. Simple and tried and true!

6. Coat the fish with flour and fry it in the pan

Wash the fish, drain it, and pat both sides with a thin layer of ordinary flour or starch. Heat the oil in the pan (a little more oil) until it is a little smokey, put the fish in, fry one side first, use a spatula to push the fish flatly (fry over low heat for about 1 minute), then fry the other side, don't Flip as you please. This way, oil will not splash easily~

7. Spread the egg liquid on the fish and fry it in the pan

1. Rub the ginger in the pan, then heat the oil;

2. Before putting the fish in the pan, apply a layer of egg liquid on the surface;

3. Use a non-stick pan, preferably a flat-bottomed one, which makes frying the fish more convenient;

4. You can bring more oil. When the oil is warm, add the fish. Adjust the heat to low and fry slowly.

8. Fry the fish in an electric pan without turning it over!

Use an electric pan to fry the fish without turning it over, and both sides will be golden brown naturally. It’s very easy to use! The electric baking pan itself has a non-stick function, so you can brush it with a little oil when frying fish. The fried fish is charred on the outside and tender on the inside, especially delicious!

9. Heat the pot, wipe the pot with ginger slices, and then pour the oil.

The pot should be hot and the oil should be cool. Wipe the pot with fresh ginger before pouring the oil.

The ultimate trick: After frying one side, turn off the heat, wait for the fish to cool down before turning over and continue frying

After frying one side, turn off the heat and rest for ten minutes until the oil temperature drops. Flip over and continue frying on the other side, try again and again.

Key points of hot oil in a hot pot

Key point 1: cold oil in a hot pot

Fish itself is rich in water, so there will be a lot of water when frying fish If the pot is not heated enough at this time, the fish skin will stick to the pot, and the broken fish skin will cause the fried fish to fall into pieces. In addition to the poor appearance, the pot is also troublesome to clean. Therefore, the step of heating the pot is very important! First, heat the pot over high heat until steam comes out, let the pot completely dry out and all the water vapor evaporates, and then pour in cold oil. There will be no moisture left in the pot, which can prevent fish The skin sticks to the pan and the oil sprays randomly when exposed to water.

How to judge the appropriate temperature in the pot?

In addition to hot smoke coming out of the bottom of the pot, you can also observe the changes in water droplets entering the pot: drop a few drops of water into the pot, if the water drops If it boils and bubbles at the bottom of the pot, but does not form water droplets rolling everywhere, it means that the temperature of the pot is about 120 degrees Celsius, which is the appropriate temperature for adding oil. The pot used for frying fish must be cleaned: if the pot is not cleaned, the remaining substances on the surface can easily interact with the protein of the fish skin itself, causing it to stick to the pot.

Key point 2: The oil temperature must be sufficient

Heat the oil for about 20 to 30 seconds. Wait until the oil temperature rises before putting the fish in the pan. Because the temperature is sufficient, the protein in the fish skin will immediately Once solidified, it won't stick to the pan easily. When the pan and oil are hot, shake the pan so that the pan is evenly covered with hot oil, which can also prevent the ingredients from sticking.

TIPS Spread ginger on the bottom of the pot: Apply ginger to the bottom of the pot first, then heat the pot, add oil and fry, which can also help reduce the chance of sticking to the pot. Five key points for frying fish

Key point 1: Fish meat is fully de-iced

The fish to be fried in the pan must be fully de-iced in advance, otherwise the cold fish will be de-iced once it is put into the pan. The heat will cool down quickly in an instant, which can easily cause the fish skin to stick to the pan.

Point 2: Drain the water from the fish

After washing the fish, you must first dry the surface water with paper towels and apply a little salt on the fish body. It prevents oil from exploding, prevents sticking to the pan, and has the effect of removing fishy odor. If the fish to be fried is cod with a high meat content, it is recommended to apply a thin layer of flour or starch powder, which will not only lock the water firmly in the fish meat, but also prevent it from being scorched easily!

Key Points 3: Apply oil evenly on the surface of the pot

Pour a little oil on the kitchen towel (the amount of oil can be 1/10 of the weight of the ingredients), apply a thin layer evenly in the pot, and then turn it on Heat the pot. The less oil you apply, the faster the water will sublimate, so as long as you apply a thin layer of oil, the oil in the pot will not spray everywhere!

Brush with egg wash to help absorption Moisture!

Beat an egg, brush both sides of the fish with egg wash and fry in the pan. The egg wash will absorb the overflowing water from the fish and prevent oil from exploding due to excess water during frying. Phenomenon. The egg liquid solidified by heat acts like a protective film to prevent the fish skin from sticking to the pan and cracking.

Key point 4: Correct action of placing the fish in the pot

Many people are afraid of being sprayed with oil when frying fish, so they carefully put the fish in from the side of the pot and let the fish slide into the pot. Inside, it is so easy for the fish skin to break. The correct method is to hold the head and tail of the fish with both hands and gently put it into the pot at a vertical angle. Before putting the fish in the pot, you can sprinkle a pinch of salt into the pot, because salt is not easily dissolved in oil and will be blocked between the pot and the fish, which can reduce the chance of sticking to the pot and prevent it from burning.

Point 5: Don’t turn it over in a hurry

After the fish is put into the pot, fry it over medium-high heat first. Don’t turn it over in a hurry. Wait until one side is golden and then turn it over; then turn it to a low heat. Turn on the heat and cover the pot, use the heat to simmer the inside. The fried fish will be fragrant and the fish meat and skin are intact! How do you know when the fish is ready to be turned over? After the aroma comes out, you can gently shake the pot. If the fish is If it slides, it means that the protein in the fish has solidified and you can turn it over! 4 key points before putting fresh fish in the pot

1. Cut the fish surface with a knife to cook quickly and look beautiful:

When steaming, cooking, and frying fish, you can use a kitchen knife to cut the fish first. This will not only make the fish cook faster, but also prevent the fish skin from swelling during frying or frying, which will cause an unsightly appearance. The position of the knife should be cut from the thickest part of the fish until it touches the fish bones. Both sides of the fish can be scored. For medium-sized fish, 2 or 3 cuts can be made. For larger fish, more cuts can be made.

2. Onion and ginger remove the fishy smell:

The annoying fishy smell often causes many people to stay away from fish. Before cooking fish, you can use some common ingredients at home. Simple tricks can remove the fishy smell, including ginger slices, green onions and other ingredients, which can be placed in the belly of the fish or cut with a knife, and then removed before cooking; in addition, sprinkle salt or drizzle on the fish. How to serve rice wine.

3. Wipe off the water and prevent oil from spraying out

If the fish is going to be fried or deep-fried in a cooking method that will encounter oil, you must first use paper towels to completely dry the water on the fish. This will prevent fuel injection.

4. Sprinkle flour to avoid dipping into the pan

When frying fish, the fish is easy to dip into the pan, which is also a headache for many housewives. In addition to drying the fish with paper towels first, you can also Sprinkle flour on both sides of the fish body and pat it gently so that the fish body is covered with a thin layer of flour. This will make it less likely to dip into the pan when frying the fish!