The method of fried fish is very simple and you can make it at home. But often when we make it at home, the effect is not good, and it is easy to stick to the pan and peel off. So, why doesn’t the skin of fried fish fall off? Why does fried fish peel off?

How to fry fish without peeling off its skin

1. Wash the hairtail fish, cut into sections, control the moisture, and use kitchen oil-absorbing paper to absorb the moisture.

2. Coat it with a thin layer of flour and shake off the excess flour.

3. When frying, you can put it in a large colander so that the fish does not come into contact with the bottom of the pot, so that the skin of the fried fish will not peel off. < /p>

2. I heard that rubbing a hot pot with ginger will help.

3. According to my experience, when the fish is put into the pot, the fire should be low and the oil temperature should not be too high. After putting the fish in, you should keep sliding the pot until the fish skin becomes harder. Turn up the heat slightly.

Notes

When frying fish, pay attention to safety, do not overheat the oil pan, and pay attention to controlling the heat.

After putting in the small yellow croaker, turn the first side when it is slightly brown. Do not wait until the yellow color is deep before turning, otherwise it will be fried easily.

Contraindications

Crispy fried fish, not oily or greasy, crispy, fragrant and tender. It is rich in protein, trace elements and vitamins, and has a good tonic effect on the human body. For those with weak constitutions and middle-aged and elderly people, eating yellow croaker will have a good therapeutic effect. Asthma patients and people with allergies should eat with caution.