Fried fish is a simple dish, but many people fail to do it because the fish often has broken skin and is close to the pan. Therefore, please refer to the following tips to make frying fish an easy job:
1. The surface of the fish must be dry before frying
If you wash the fish and then fry the fish right away, the water on the surface of the fish will splash oil and close to the pan. Therefore, before frying fish, use a paper towel to dry the entire surface of the fish.
2. Apply egg white on fish
Before frying fish, smearing egg white all over the surface of the fish will make the fish taste good, not close to the pan, and the skin will be crispy again.
3. Put some flour on the fish
If you don’t want to put egg whites on the fish, you can use some flour. First, prepare and clean the fish such as scaling, removing the gills, scraping the black membrane in the fish’s belly… This is an important step to reduce the fishy smell of the fish. Put the washed fish in a bowl, add a little wine to taste with salt and ginger, leave for 10 minutes. This helps the fish have a richer taste after frying but also reduces the moisture in the surface of the fish skin, when frying the fish will not stick to the pan.
After that, let the fish out to drain a bit and then roll the fish into the starch dish so that the starch adheres evenly all over the fish. Put the right amount of cooking oil in the pan, heat the cooking oil (about 70 degrees Celsius), sprinkle a little starch in the pan, shake the pan from left to right a few times to mix the starch into the cooking oil, then add the fish. pot, fry until golden brown on both sides. In this way, fried fish is guaranteed to be golden crispy, not sticking to the pan.
4. Use cold oil
We often heat cooking oil in a pan and then put fish or other foods into the pan to fry. However, this chef suggested that cold oil should be used for frying. That is, you just need to pour oil into the pan, then drop the fish in, turn on low heat to fry.
During the frying process, you should only keep the heat low so that the fish cooks slowly. When the fish is cooked, open the fire so that the outer skin of the fish is golden and crispy.
5. Squeeze the ginger to the bottom of the pan
Before frying the fish, use a slice of ginger all over the pan. This is one of the most effective ways to prevent sticking when frying fish, it even works when frying other foods. After rubbing the pan with ginger, pour in cooking oil, you just need to drop the fish in and fry it.
In addition, it should be noted that when frying fish, it is necessary to monitor the temperature of the cooking oil. Whether you use a non-stick pan or a regular pan, you still have to let the oil temperature be hot enough to fry the fish. If the cooking oil is not hot enough or just pour in the oil and put the fish right away, the fish will not only stick to the pan with the regular pan, but also quickly break down, not crispy golden.
To check whether the oil is good or not, you can dip the tip of the chopsticks into the cooking oil, see the oil boiling and bubbles appear at the tip of the chopsticks.
at Blogtuan.info – Source: Eva.vn – Read the original article here
