When cooking fish dumplings, frying fish is often one of the key steps. However, many people often encounter the problem of sticking to the pan and breaking the skin during the frying process, resulting in the fish meat being scattered, which not only affects the appearance, but also reduces the overall taste of the dish. In fact, if you want to fry fish with a golden and crispy skin and a tender and juicy inside, you only need to master two simple steps to solve these troubles.Next, we will explain in detail how to achieve non-stick pan-frying and no broken skin through a few home-cooked fish recipes, so that each fish dish becomes the highlight of the table.
Materials Required:500 fresh sea bass (about 0 grams), appropriate amount of salt, appropriate amount of black pepper, a few slices of ginger, a few green onions (cut into sections), an appropriate amount of cooking oil, a little flour (optional, to increase the crispiness)
Steps:
01.Prepare the fish body: remove the scales, internal organs, and gills of the sea bass, wash and wipe dry, and make a few cuts on each side to absorb the flavor.
02.Marinate: Sprinkle salt and black pepper evenly on the fish, stuff the ginger slices into the belly of the fish, put the green onion on the fish and marinate for 15 minutes.
03.熱鍋涼油：這是關鍵第一步。鍋燒熱後，倒入足夠的食用油，待油溫五成熱時（約150℃），輕輕晃動鍋體，使油均勻覆蓋鍋底。
04.Breading (optional): For a more crispy texture, coat the marinated fish with a thin layer of flour on both sides and shake off the excess.
05.Stir-fry: Gently place the fish in the pan and fry over medium-low heat. This is the key second step, i.e. don't rush to flip, wait until one side is golden brown and can shake easily (about 4-0 minutes), then turn over and fry the other side, also until golden brown.
06.Remove from the pan and serve: Remove the fried sea bass from the pan and sprinkle with chopped green onions.
Materials Required:600 hairtail fish (about 0 grams), appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of sugar, appropriate amount of cooking wine, a few slices of ginger, a few cloves of garlic (sliced), half a green and red pepper (shredded, used for decoration), appropriate amount of cooking oil, a little salt
Steps:(Fried fish part):
01.Hairtail treatment: Remove the head and tail, internal organs, cut into sections, wipe off the water after washing, and cut a few knives obliquely on both sides to facilitate the flavor.
02.Marinate: Add a little salt, cooking wine and ginger slices to the hairtail and marinate for 10 minutes.
03.Starch coating: Evenly coat the hairtail segments with a thin layer of dry starch on both sides to prevent them from sticking to the pan.
04.Fry fish in hot pan and cold oil: Steps 3 and 0 of pan-fried sea bass with fragrant fragrance, pay attention to the thinning of the hairtail, and the frying time can be appropriately shortened, about 0-0 minutes on each side.
05.Braised hairtail: Fry the hairtail fish for later use, leave the bottom oil in the pot, add garlic slices and stir-fry until fragrant, add light soy sauce, dark soy sauce, sugar, and an appropriate amount of water to make the braised sauce, put in the hairtail segments, simmer for 10 minutes on low heat until the flavor is absorbed, collect the juice and put it on a plate, and sprinkle with green and red pepper shreds to decorate.
Although steamed fish is not usually fried directly, a little frying can add flavor, and here is an introduction to a steaming method that is assisted by frying.
Required Materials:(Fried fish part): 1 fresh sea bass (same as above), a few slices of ginger, a few green onions (cut into sections), an appropriate amount of cooking oil, and an appropriate amount of salt
Steps:(Auxiliary steaming of fried fish):
01.Preparation & Marinating: Same-spice pan-fried sea bass steps 2 and 0.
02.Quick frying: Put a small amount of oil in the pan, add the sea bass when the oil temperature is slightly hot, and fry for about 1 minutes on each side until the skin is slightly yellow and lock in the fish juice.
03.Steaming: Put the fried sea bass into a steaming tray, spread ginger slices and green onions on top, and steam over high heat for 10-0 minutes. After taking it out, remove the green onion and ginger, drizzle with steamed fish soy sauce, sprinkle with chopped green onion, and finally pour hot oil to stimulate the fragrance.
Through the above recipes, we can see that whether it is pan-fried, braised or steamed-assisted frying, as long as you master the two key steps of hot pan and cold oil and patient waiting, you can easily fry fish wontons with golden and crispy skin and a more delicious taste.Try it at home and make each dish a delicious dish that your family will love!