In general, the fried fish block properly preserved in a short period of time will not deteriorate, put two or three days of the best or take a look at the deterioration is not, if not deteriorated or can eat. Let's look at it!

Fried fish block put two or three days can eat

Fried fish block after two or three days can eat, this depends on the situation, if the fish block does not have mold and deterioration, then it can still be eaten, and vice versa, can not.

Fried fish block in a short period of time will not appear deterioration phenomenon, but fried fish is best to eat when the oil again, so that the texture is still as new fried, there will be no weak taste.

Fried fish pieces can be put a few days

Fried fish pieces stored at room temperature can generally be stored 4-7 days, in the summer heat if not put in the refrigerator, you can save 2-3 days.

If you put it in the fresh water, it is recommended to eat it in about three days, and if you put it in the freezer, it can be kept for a week or more!

The preservation method of fried fish pieces:

After fried fish pieces fried, the first indoor drying cool, and then put into the plastic tape sealed, and then into the refrigerator cold storage, so that the fried fish pieces can be preserved for a longer period of time. After taking out from the refrigerator, if you think the fried fish pieces are not dry enough, you can put them into the frying pan again to recover.

Ingredients:

Fish, pepper, paprika, salt, seafood sauce, flour, egg, breadcrumbs

Directions:

1, cut the fish into cubes.

2, then sprinkle pepper, paprika, salt on both sides of the fish and brush with seafood sauce, marinate for 10 minutes and set aside.

3. Prepare the flour, egg and breadcrumbs.

4: Coat the marinated fish with flour, egg and breadcrumbs in order.

5, directly into the frying pan (low heat), fry until the color becomes golden brown can be removed.

Fried fish to keep the skin intact is very important, if the sticky pan will make a mess, affecting the aesthetic not to say also seriously affect the confidence and fun of cooking. In fact, to fry a complete golden fish is not difficult at all, master a trick is enough.

The trick is: frying fire should be big, oil temperature should be high! So that the fish into the oil the moment the protein in the fish skin can quickly solidify, forming a golden crispy layer of protection. Then the embarrassing situation of sticking to the pan won't happen. If you do not know what kind of oil temperature is considered high, you can observe, and so the oil smoke on it, beware of oil splash, do not immediately turn the fish, wait for one side of the frying almost turned, so that good turn (because one side has been solidified and fixed) and only turn it once, to avoid turning around to break the fish.

In addition: If you use a piece of ginger before frying fish to cut the breaks to rub the frying pan will be better, because the ginger juice is very slippery, you can effectively prevent sticking to the pan, those who are prone to stick to the pan of the food can be used in this way to solve the problem.

Also: if you require excellence, you should remember to use an iron pan, not too thin, so that you can maintain the temperature, and not to fry batter.