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Why does fried fish stick to the panFried fish non-stick tips?
I am a senior foodie, a heavy food lover, an amateur chef who wants to make the home kitchen into a restaurant.

Home made fried fish, frying fish will face the problem of fish sticking to the pan, which not only destroys the beauty of the skin, but also is not easy to clean the pots and pans. How to make fried fish does not stick to the pan it, the following to share three non-stick pan tips.

1. Non-stick pan and wide oil

The easiest way is to use a non-stick frying pan to fry fish, there are many types of non-stick pan, you can choose Teflon coated pan, ceramic coated pan, stainless steel pan, special patterned pan and so on the type of non-stick pan. The second is the wide oil, wide oil that is, with a lot of oil heat will be the fish did not fry, to prevent sticking to the pan.

2. Ginger coating

Before frying the fish, cut a few slices of ginger, the bottom of the pot with ginger evenly coated a few times, and then open fire and pour oil to fry the fish to help prevent sticking, but also can be placed on the bottom of the frying pan ginger pads fish, to prevent sticking to the pot.

3. Hot pan and cool oil

The last best method is to heat the pan and cool the oil, heat the pan dry, add a spoonful of oil to shabu-shabu and then pour out the pan, burn the pan until it smokes, add the right amount of cool oil. Drop in the fish. Don't stir the fish after adding it, wait until one side is golden brown then slowly shake the pan to separate the fish from the bottom of the pan before frying the other side.

A few notes:

1. Either way, be sure to dry the fish before frying.

2. The amount of oil can be slightly larger, the bottom of the fish is not over.

3. The fish can be patted with a small amount of dry powder to help prevent sticking.

4. Hot pan and cool oil is suitable for all frying, stir-frying anti-stick.

Fish 1687 grams, cornstarch, salt 1 tablespoon tablespoon, 2 eggs, monosodium glutamate 1 tablespoon tablespoon, sugar 1 tablespoon tablespoon, white pepper powder small spoon, five spice powder small spoon

1, the first fish cleaned and then cut into rectangular strips

2, all of the ingredients are poured into the people and then knocked two eggs into it

3, all of the ingredients are stirred well and static for 30 minutes and so on.

4, put the appropriate amount of cornstarch and mix well and then wait 10 minutes to fry

5, put a piece of fish into the frying pan basket to fry, the temperature of the oil is 325

6, look at the inside of the fish if the frying of the golden brown can be

Hello hello. I'm Zheng.

I just passed by and saw your question. I hope my answer can help you. How about frying fish without sticking to the pan.

Hey, this is actually very simple.

First we prepare the fish.

Seasoning, fishing evenly on the powder. The powder should be enough. Otherwise, it is also easy to stick to the pan.

Before we season it. Be sure to. Drain the water. Otherwise, it will also stick to the pan.

After we are ready. Then start frying fish. First of all by must be hot. Generally, if you fry fish, it is with medium-high oil temperature.

That is to say, between 120 degrees and 150 degrees will do. Well, the oil temperature is enough. How much fish we fry at once is also very important. 5 pounds of oil can only fry 2 pounds of fish. This is the best. If you want to fry up pretty then.

The less you fry. The first thing you need to do is to get the right amount of money to pay for the job.

The oil temperature should be controlled. The amount of frying should also be controlled. In this way, you can fry a good fish. The oil is less fish, if you can not. You can't fry it? When you put the fish down, the temperature of the oil dropped again, and it is so sticky.

How to fry fish without sticking to the pan. According to my experience, summed up the following points:

1, the pan is hot pour oil, oil pour a little more, the oil is almost hot, put a small amount of sugar, such as sugar color into a yellowish, will be put into the fish, put the second do not have to add sugar, so that the fried fish is not sticky pot and color delicious aroma.

2, the fish body smeared with a small amount of oil, under the hot frying pan after changing to a small fire, what fish can be fried well, burnt, complete, never stick to the pan.

3, with fresh ginger or ginger juice in the bottom of the pan coated with a layer, and then put the oil, oil hot, put the fish, this also does not stick to the pan.

4, the fish body wrapped in egg sauce or white noodles, oil hot after the pan can also be.

5, put some salt in the frying pan before frying the fish, do not put too much, sprinkle a little hairy salt can be.

Summary: Be sure to heat the pot of oil, the most important point is that the temperature of the oil can not be too high, probably hot to 6-7 accomplishments, the fish into the pot and then turn the heat to fry, so that slowly fry, fry out of the fish outside of the scorched, very beautiful Oh!

The above is my experience of deep-frying fish, I hope to help you!

Hello, you asked how to fry fish can not stick to the pan. Then I think you want to eat freshly fried fish, rather than adding what flour and other things. So how can light fried fish prevent sticking to the pan?

First of all, the pan used to fry fish has a certain relationship, you can buy a kind of non-stick pan noisy pot, of course, does not let you in order to fry a fish to eat, and specifically to break the bank to buy a pot. In fact, non-stick pan is really good to use, and it is not very expensive, cost-effective or relatively high, such as you noisy other dishes is also very good to use. Avoid frying vegetables always stick to the bottom of the pan, not good to deal with, well, off-topic!

So let's get back on track to, what to avoid the fish does not stick to the pan.

① We can fry the fish before, to cut on both sides of the fish a few diagonal cutter, pay attention to not overly force, cut off the follow-up is not good flip, easy to break! Then slightly with a little bit of egg liquid (do not yolk), cooking wine, a little salt, you can also put some favorite seasonings, evenly rubbed marinade for a few minutes. Then to the pan into the oil, recommended use of canola oil + lard, than listed as 8:2. so that the fish will be more easily flavored, more fragrant!

② Before laying the fish. Throw two slices of ginger the size of a fingernail into the pot. Be careful not to be too thin, about 3mm, small and easy to paste. Use a spoon to press the two slices around the pan over again, when the ginger slices present crane red when the fish, so that the oil temperature is just right. And can be greater to ensure that the fish will not stick to the pot!

③ under the fish, do not immediately turn it. Turn on the low heat, wait a little bit for a minute or two, and use a spoon to gently fluctuate the fish back and forth so that it does not touch the bottom of the pan for a long time, resulting in a mushy pan! When the skin of the fish on the downward facing side is golden brown, flip it, turning it slowly. The strength should not break, for aesthetics. Of course it's okay if you don't care! Then repeat the action on the previous side, and it's ok!

Summarize: this out of the fish, later eat very much, you can add soup braised and so on!

This is the first time I've ever seen a fish in a pot!

Fish do not stick to the skills: master the fire, hot pot cold oil

How to fry fish do not stick to the pan? To master the fire and oil temperature A, how to master the fire in the cooking process, the fire generally have a strong fire, fire, small fire, fire four. There are four types of fire in the cooking process: high fire, medium fire, low fire, and mild fire. The size of the fire has been differentiated by the height of the flame, the color of the fire, and the strength of the radiant heat. High fire: the flame is high and stable, white-yellow, the gas is light blue, the brightness is bright, and the heat is compelling. Generally used for rapid cooking, such as frying, stir-frying, popping and so on. Medium fire: the flame is low and stable, higher heat, the fire color is red and eye-catching. Suitable for steaming, boiling, braising and other cooking methods. Small fire: low and shaking flame, red, darker light, heat. Generally used for frying, sticking, spreading and other cooking methods. WenHuo: The flame is small and fluctuating, greenish, dark and not very hot. Generally used in stewing, simmering, simmering, warming and other cooking methods. Second, how to master the oil temperature to master the oil temperature must pay attention to the size of the fire, the nature of the raw materials and the time and amount of material put three aspects. Specific methods are: First, the material under the fire less, the oil temperature is a little lower; in the slow fire, the oil temperature should be higher, otherwise, the raw materials are easy to desiccation, desiccation. If the oil temperature is too high, the pot can be removed from the fire or add cold oil. Second, a large amount of material, the oil temperature should be slightly higher when the pot. Third, but also according to the texture of the raw material old and young and the shape of the size, flexible grasp.

hot pot of oil, oil temperature 6-7% hot pot frying, fish into the pot after changing into a small fire, slowly frying, we can also be in the surface of the fish, wrapped in egg, and then evenly coated with starch, and then the pot of hot oil temperature of 6-7% hot pot frying, you can also use the flour and eggs, adjusted into a batter, and then cut the fish into small pieces, put into the batter, hang the batter, put into the pot to deep fry, so that will not be stained, the above methods, fish can not stick to the pot, the above methods, fish can not stick to the pot, and the above methods, fish can not stick to the pot. The above methods, the fish can not stick to the pan.

Fried fish why will stick to the pot

First, other dishes cooked with gelatinous sticky pot, cleaning is not clean or even do not clean then it is likely to cause the subsequent fried fish stick to the pot, so it is recommended that the first fried fish, and then do other dishes.

Second, some people may like to eat simple salty fried fish, so before frying the fish will use salt to marinate the fish, and then frying in the pot. The salt-stained gel is easy to batter the pan.

How to fry fish without sticking to the pan

1, hot pan and cool oil. This is one of the tricks that all cooks know.

2, egg white parcel. Use the water-controlled fish to dip the egg white, and then fry in the pan.

3, if the fish is too wet, you can also dip a layer of flour, and then dip the egg white.

4,

5, frying when the oil 6-7 minutes hot, handheld fish tail from the side of the pan slipped down the pan, the fish tail do not dip in the oil, a few moments of frying, handheld fish tail turn over to fry the other side. A few moments of frying, handheld fish tail turn over and fry the other side. longer into charred, turn over. Then turn over.

Fish body wipe a small amount of oil, into the hot frying pan and then change the heat, any fish can be fried well, browned, complete, never stick to the pan.

Method 3: Coat the bottom of the pan with fresh ginger or ginger juice, then put the oil on the pan, put the fish when the oil is hot, and it will not stick to the pan.

Method 4: Coat the fish with egg sauce or white noodles, and put it in the pan on medium heat.

If possible, choose a suitable pan before frying fish, because a good pan can better avoid sticking. If the amount of fried fish is small, it is best to choose a non-stick pan to fry fish; if a large amount of fried fish, choose a large new iron pot; if the above conditions are not available, try to use the bottom of the pot to fry fish; must be used in the past to paste the history of the pot, try to remove the paste marks clean.

Sometimes fried fish is just one of the many dishes that need to be cooked, so the cooking order of various dishes may have different arrangements, different arrangements may cause the sticky pan situation is not the same. Other dishes are cooked with gel sticking to the pan, so cleaning is not clean or even not clean then it is likely to cause the subsequent fried fish sticking to the pan, so it is recommended that the first fried fish, and then do other dishes.

More oil so that the fish can soak in the frying pan, so that it is easy to turn, the fish and the bottom of the pan less contact will help to reduce the case of sticking to the pan.

If you want to eat the fried fish directly and not use it to cook other dishes (such as fish head and tofu soup), you can coat the fish with a layer of batter or starch paste before frying, so that the fish can be quickly shaped when frying and will not be easy to stick to the pan.

Using ginger can help prevent fish from sticking to the pan. Before boiling pot with ginger juice or fresh ginger on the bottom of the pot rubbed once or more, rubbing the ginger can be thrown away, but also with the fish in the frying pan fried before the oil boiler fried fish. If you are too lazy to rub the walls of the pan directly in the frying pan with ginger pieces, which is less effective.

You can also avoid sticking to the pan by using the traditional method of over-oiling. Add a little oil to the pan and heat it up before frying the fish, then use a spatula to pour the oil over the walls of the pan, and finally add enough oil to fry the fish.

Some people may prefer a simple savory fried fish, so they salt the fish before frying it.

Method 1: pan hot pour oil, oil heat almost when put a small amount of sugar, such as sugar color into a yellowish, put the fish, put the second do not have to add sugar, so that the fried fish is not sticky and color delicious aroma.

Method 2: fish body smeared with a small amount of oil, under the hot frying pan, change the small fire, what fish can be fried, burnt, intact, never stick to the pan.

Method 3: Coat the bottom of the pan with fresh ginger or ginger juice, then put the oil on, and then put the fish when the oil is hot, which is also not sticky.

Method 4: Coat the fish with egg sauce or white noodles, and put it in the pan on medium heat.

I used to fry fish with salt, but it still stains the pan.

Not only do you need to clean the pan, but you also need to add salt to the oil when it's hot. The most important thing is that the temperature of the oil is not too high. When the oil is about 6 or 7 minutes hot, you should turn off the heat. If you fry the fish slowly, the fish will get a nice brown color.