How to fry fish without breaking it?
Fried fish is a home-cooked dish, but many people encounter problems with the fish skin sticking to the pan or the fish meat falling apart during the cooking process. This article will combine the hot topics and hot content on the Internet in the past 10 days to share with you the techniques for frying fish without breaking it into pieces, and provide structured data to help you better master the method.
1. Key techniques for frying fish without breaking it into pieces
1.Choose fresh fish: Fresh fish meat is firm and not easily broken when fried. It is recommended to choose live fish or chilled fish and avoid fish that has been frozen for too long.
2.Wipe dry: The moisture on the surface of the fish body is the main cause of sticking to the pan. Before frying the fish, be sure to dry the fish body and belly with kitchen paper.
3.hot pot cold oil: After the pan is hot, pour in the oil, and wait until the oil temperature reaches 70% heat (about 180°C) before adding the fish. This can quickly form a crispy skin and prevent it from sticking to the pan.
4.Turn less: When frying fish, do not turn it frequently. Wait until one side is golden and then turn it over to prevent the fish from breaking.
5.Use a non-stick pan: If you are not skilled in technique, it is recommended to use a non-stick pan, which has a higher success rate.
2. Popular topics related to fried fish on the Internet in the past 10 days
| hot topics | Discussion popularity | Main point |
|---|---|---|
| The secret to frying fish in a non-stick pan | high | Wiping off the water, hot pan and cold oil are the key |
| Which fish is best for frying? | in | Recommend crucian carp, sea bass, hairtail |
| What kind of oil to use for frying fish? | in | Peanut oil and rapeseed oil are more fragrant, while olive oil is healthy but has a low smoke point. |
| Should fried fish be coated in flour? | low | Coating thinly with starch or flour can prevent sticking, but it will affect the taste |
3. Detailed explanation of the steps of frying fish
1.Preparation: Wash the fish, cut it a few times, and marinate it with salt, cooking wine, and ginger slices for 10 minutes to remove the fishy smell.
2.Wipe dry: After marinating, dry the fish thoroughly with kitchen paper to ensure there is no moisture.
3.hot pot: Heat the pot until smoking, pour in appropriate amount of oil, and shake the pot to distribute the oil evenly.
4.Fried fish: Gently put the fish into the pot and fry over medium-low heat for 3-5 minutes without moving the fish body.
5.Turn over: Gently push the fish with a spatula. If it can move, it means one side is cooked, then flip it over and fry the other side.
6.Take out of the pot: When both sides are golden brown, take it out of the pan and sprinkle with chopped green onion or drizzle with sauce.
4. Analysis of Common Failure Causes
| failure phenomenon | Reason | Solution |
|---|---|---|
| Fish skin sticks to pan | The pot is not hot enough or there is water in the fish body | Make sure the pan is hot enough and the fish is dry |
| Fish meat broken into pieces | Turning too early or too often | Wait patiently until one side is cooked before flipping |
| Out of focus and inside out | The heat is too high | Fry slowly over medium-low heat |
| Fish body curved | fish unprocessed flat | Make a few cuts on the fish body before frying |
5. Tips for frying fish recommended by netizens
1.Ginger slices for wiping the pot: Before frying fish, wipe the bottom of the pot with ginger slices to form a protective layer.
2.Sprinkle salt to prevent sticking: After heating the pan, sprinkle a thin layer of salt, and then add oil to fry the fish.
3.Fry the fish head first: The fish head is thicker, so frying the fish head first can ensure even cooking.
4.Use a wok: A well-maintained iron pan can achieve a golden and crispy frying effect better than a non-stick pan.
5.Oil pouring techniques: During the frying process, pour hot oil on the upper part of the fish to help evenly heat it.
6. Reference for frying time of different fish
| fish | Thickness | Single side frying time |
|---|---|---|
| small crucian carp | 1-2cm | 2-3 minutes |
| seabass | 2-3cm | 4-5 minutes |
| Hairtail segments | 1cm | 1-2 minutes |
| salmon | 2cm | 3-4 minutes |
After mastering these techniques, I believe you will be able to fry fish that is not broken into pieces and is crispy on the outside and tender on the inside. Remember the most important thing when frying fish is patience, don’t flip it in a hurry and let the heat penetrate slowly. Happy cooking!
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