Frying fish is an important skill when doing fish, to do a good job of braised fish, this step is particularly important, but many people do not know the skills when frying fish, frying the fish broken, make the face, cooked braised fish with soy sauce is almost impossible to see, affecting people's appetite, so how can the dish on the table of the New Year's Eve dinner.

Share our experience, frying fish, do a good job "three steps", the fish does not stick to the pan, not broken skin, intact, used to celebrate the New Year! Many people fry fish broken skin, are because of the habit of direct frying, and the fish just touch the surface of the pan, it will stick to the pan, this time we are very worried about it, immediately to turn over, the fish will break the skin, or even rotten look. Therefore, when frying the fish, do not worry about frying and turning over, otherwise it is difficult to fry the fish well. Before frying the fish, drain the water from the fish (or absorb it with gauze), take an egg and beat it into an egg wash, then wrap the egg wash evenly around the fish, and heat the oil in a hot pan before frying the fish.

Often when we cook meat dishes, we coat the meat with cornstarch to make it tender and flavorful. In fact, this method also applies to frying fish. Mix cornstarch with water in the ratio of 1:3. Then dip the cleaned fish in the starchy water and coat the fish with a thin layer of starch. When the oil temperature is high and the gas rises slightly, then fry it. The skin is crispy, the meat is tender, and the flavor is delicious! It's absolutely foolproof compared to direct frying a couple times. Fry the fish without sticking to the pan or breaking the skin. After frying the fish, it's done. Thank you. Sharing is here, like me, please follow me. If you have any thoughts . Law, you can tell us in the comments below.