Fish is a familiar food that often appears in family meals. Fish can be processed into many delicious dishes such as braised, steamed, cooked in soup, grilled, fried… but each dish will have its own attractive flavor. You can eat fish all year round and any dish is suitable for any weather. Fried fish is the same, eating in winter or summer is delicious. Although fried fish is so familiar, many people still do not understand why they fry fish or have broken skin, close to the pan, not delicious.
The chef shared that, there are many tips for frying fish to make the fish crispy and delicious, but there is a simple way but few people know it. That is, do not put the fish directly into the oil pan, before frying, need to rub this all over the fish, to make sure the fried fish will be as desired. So what is it, please refer to the chef’s method below.
Prepare:
– 1 fish, 2 eggs, cooking oil
Making:
Scale fish, remove all viscera, remove gills, scrape off the black membrane in the fish’s belly to remove fishy and then wash. Use paper towels to dry the fish so that the fish does not splatter with oil when frying as well as sticking to the pan.
If it is a large fish, use a knife to cut about 2-3 lines on the body of the fish, do the same with the other side. The cutting of these lines helps the oil to penetrate more evenly into the fish, which also helps the fish to be more crispy when frying.
At this time, you should not put the fish in to fry right away, break 2 eggs into a bowl, using chopsticks evenly. Then rub the egg all over the fish and then prepare to fry.
If you don’t have a non-stick pan at home, wash the regular pan thoroughly, then use a slice of ginger to rub it all over the pan and side of the pan to create a temporary non-stick layer when frying the fish.
If you have a non-stick pan, you don’t need to rub the ginger, just rinse the pan and let it dry.
Put the pan on the stove, add the cooking oil and heat it. Note that the cooking oil should be a little more so that the fried fish is evenly cooked and crispy.
When the oil is hot, reduce the heat to medium and low, then fry the fish. During the frying process, do not turn the fish over and over, but wait until the underside is golden before flipping. When the fish is cooked, you increase the heat a little to make the oil hotter to make the goldfish more crispy. At this time, watch the fire and pay attention to flip the fish so that the golden fish is crispy on both sides.
The chef explained, applying eggs to the fish before frying will help prevent oil splashes when frying, and the eggs also create a layer of separation between the fish and the pan, preventing the fish from sticking to the pan and breaking. Adding eggs also makes the goldfish more crispy.
Good luck!
at Blogtuan.info – Source: Eva.vn – Read the original article here
