Fried fish is crispy, which many people like to eat. It is also a very homely practice. When cooking fish, many people will stick to the pan or lose the skin or meat when cooking, so the fish will not remain intact and the food will not be so good. Is there any skill to make fried fish without sticking to the pan?
How can fried fish not stick to the pan If you want to avoid frying fish, you must prepare a clean pot to heat it. Add vegetable oil, pour it out when the oil is warm, then heat the pot and add some oil. When the oil temperature is appropriate, you can start to fry the fish. First, wash the small fish, drain the water, then add some cooking wine, shredded ginger, salt and marinate for 30 minutes, beat the egg liquid, add some flour, add a little starch, and mix it into batter. After the fish is cured, pour it into the batter. Each piece needs to be evenly wrapped with the batter. Add proper amount of oil into the pan, heat it to 40% or 50% heat, and then put the small fish in it and fry it until golden brown. Drain the oil and fry it again. It will taste better. After controlling the oil, it can be put on the plate.
What's the matter with fried fish peeling The skin of the fish peeled off when frying, indicating that the oil temperature is not enough. Generally speaking, the oil temperature of fried fish should be 80% hot. Generally, when heating in an oil pan, the oil surface is stable, smoke-free and noiseless. This is low temperature oil, with the maximum temperature of 120 ° C, commonly known as 30% to 40% oil temperature. The surface dynamics in the pot is that the oil turns from the circumference of the pot to the middle of the pot, producing slight oil smoke. This is a medium temperature oil with a maximum temperature of 180 ° C, commonly known as 60% oil temperature. The oil surface dynamically turns upward from the middle, accompanied by green smoke, and makes a noise when stirring with a spoon. This is high temperature oil, the maximum temperature is 240 ℃, commonly known as 80% oil temperature.
Is Fried Fish Coated with Flour or Starch Fish can be fried with flour or starch, or mixed with two kinds. If you want to eat fried fish instead of stewing it, you can use flour and beer with a little salt and pepper to make a paste. It's delicious to wrap it on fish. Beer contains carbon dioxide, which can make the batter crispy. However, the fish must be fried twice. Take it out after the first time, and then fry it again after the oil is hot, making the skin crisper. It is more delicious when squeezed with a little lemon juice.
Nutritional value, efficacy and function of fish 1. The fat content of fish is relatively low, generally 1~4%, and it contains more unsaturated fatty acids, which can reduce the absorption of cholesterol and help reduce cholesterol;
2. Fish is rich in vitamins and minerals, both of which are essential nutrients for human body;
3. The fiber of fish is short and contains a lot of water, which is conducive to digestion and absorption.