Fish is rich in high-quality protein, which is one of the indispensable delicacies on our table, such as braised fish, crispy hairtail, dry-fried yellow croaker and so on, all of which are popular delicacies. But what makes many people have a headache is that the skin of the fish is always broken during frying. A complete fish is completely unrecognizable by its own frying technology. After a fish is fried, there is a piece of skin missing here and a piece of meat missing there.
Where is the braised whole fish? Although various methods have been used, such as rubbing ginger at the bottom of the pot, the effect is not good; It is troublesome and sometimes unreliable to cover the surface of fish pieces with flour; It's no use sprinkling some salt in the oil pan. Alas, every time I fry fish, I dare not turn over the fish in the pot. I'm afraid that the skin of the fish will be incomplete after it is turned over. With the heart of being a man-Han banquet, frying fish alone will not pass the customs.
Is it so difficult to fry fish without breaking the skin? I really don't believe it. As a result, I asked chefs from all walks of life for advice. This time it really solved the problem that my fried fish always breaks the skin. It's not easy. After cooking for decades, I only found the trick of frying fish without breaking the skin.
Master these three steps, whether it is the whole fish or fish pieces, you are no longer afraid of breaking the skin when frying.
First, remove the gills and internal organs of the fish, clean them, drain the water, and fully dry the water on the fish with kitchen paper. This step is very important. If you are not afraid of trouble, you can try cutting some flower knives on the fish at a 45-degree angle.
Secondly, heat the wok, then pour in an appropriate amount of vegetable oil until the oil smokes, shake the oil several times along the bottom of the wok, so that the whole bottom of the wok is saturated with hot oil, and then pour it out. This step is called sliding pan, which is an action that many chefs must do before cooking. Through this operation, our wok has become a non-stick pan;
Third, add an appropriate amount of vegetable oil to the pot, and when the oil temperature is 60% hot, pour in the fish pieces or the whole fish and fry it. Be careful not to turn the fish when it is just cooked. When one side is fried until it is brown, turn it over and fry the other side. The method is the same as when frying the first side. Keep the heat of the medium fire, and be sure to pay attention. Too much fire is easy to fry.
If it is black fish soup, fry the black fish, add appropriate amount of yellow wine and ginger slices, pour in boiling water, and bring to a boil over medium heat, and keep it boiling for about 10 minute. At this time, the fish soup has been cooked to milky white, then turn off the heat and stew for about 20 minutes. Add a little salt and pepper, and our delicious black fish soup is ready.
When frying fish at home, pay attention to the above three steps and you won't break the skin again. In addition, when frying fish, don't always turn over. Basically fry each side once.