To fry fish without breaking the skin, I have a tip, a simple trick to fry a golden and crispy fish.

My tip is very simple and the ingredient used is the salt that you usually need for cooking at home.

This trick doesn't mean salting the fish, but rather sprinkling an even layer of salt on the bottom of the frying pan before placing the fish in the pan.

When you put the salt in, you need to wait until the oil in the pan is completely hot, sprinkle in the salt and then gently rotate the oil in the pan so that the oil and salt mix well.

Then fry the fish in the pan, because the salt has been added in advance to moderate the oil temperature, the fish will not cause a drastic change in the oil temperature, so that the fish will not stick to the pan and the skin will not be broken.

Ingredients: half of the fish green and red peppers, ginger, ginger, ginger juice, salt

Procedure: all the ingredients are clean, the fish take half (if your family is more than one, you must use one ah)

The fish is cut into three segments, each segment is cut out of the fine grain, do not cut off

The fish will be smeared with salt, a little pickling to make the fish more flavorful

The fish is also a little bit more flavorful, but the fish will be more than a little bit of the salt, so that the fish will be more flavorful.

Cut the side dishes

Put the oil in a wok, wait until the oil in the wok is completely hot, sprinkle in the salt and then gently swirl the wok to mix the oil and salt well.

Then fry the fish in the pan, don't turn the fish when frying until the bottom is golden brown, turn the fish over

Sprinkle green and red bell peppers and shredded ginger over the fish

Sprinkle a pinch of salt on top of the green and red bell peppers (so the peppers are more flavorful)

Drizzle a little water along the side of the pan

Burn until it's slightly reduced in volume, and toss slightly to make the flavor more even

This is a great way to make the fish taste better.

Spicy fish fillets out of the pot

Tips:

1, fried fish is always broken skin, in addition to the oil temperature and fire related, but also closely related to the freshness of the ingredients,

The more tender the fish meat firm, the more complete the fried fish the more delicious, it is recommended that you fry fish, try to choose fresh live fish, and do not use the refrigerated frozen fish.

2, in order to avoid the fish sticking to the pan and becoming mushy after entering the pan, be sure to drain the water on the surface of the fish after cleaning the fish before entering the pan.

3, frying fish must not rush to let the fish in the pot, the first pan will be hot and then put the oil, and so the oil burned to the slight bubble, the oil temperature at about 140 degrees is most suitable. So that the fish can be burned to charcoal in a while, to avoid heating time is too long fish moisture loss.

Love to eat fish friends, these skills learned? Definitely let you do out of the fish more delicious. Feel useful, to tell the people around you oh