Fried fish always breaks the skin? Learn 3 methods of frying fish, applicable to any fish, the skin is complete, the skin is fragrant and the meat is tender

Time flies so fast, and the Mid-Autumn Festival will be in a few days. This day is a good day for family reunion. If you get together, you must have a reunion dinner. Generally, people like to eat at home on Mid-Autumn Festival. Feeling like this, so if you want to cook a delicious meal for your family, you need to do your homework in advance to avoid embarrassment. Fried fish is a weakness of many people. After frying, the skin of the fish is broken, the fish is loose, and it cannot be put on the table. At least one fish should be made during the Mid-Autumn Festival, such as braised fish, stewed fish soup, fried octopus, etc. Normal, but also the most popular, almost everyone loves it.

If you make a braised fish, but it is not complete, it will affect the appetite of the people at the table. So what should I do in the step of frying fish? Many people put the fish in the oil pan after the oil is heated. As a result, the fish is especially easy to stick to the pan, and the fish skin breaks when it is turned over. This kind of fish is not tasty or beautiful.

In fact, frying fish is not that difficult, as long as you master the correct method and use small skills, it is easy to fry the fish well.

Today I will share with you the method of frying fish. Fried fish always breaks the skin? Learn 3 methods of frying fish, applicable to any fish, the skin is complete, and the skin is fragrant and tender! Take a look, there is always a method that you like. Once you have mastered it, you will never be afraid of frying it.

method one:

Clean the fish and wipe the surface of the fish dry with a kitchen paper towel.

Prepare a little flour and coat the surface of the fish with dry flour. After the fish is wrapped, pat a few times with your hands to pat off the excess flour, otherwise it will affect the taste.

Add edible oil to the pot. When it is 80% hot, turn down the heat and shake the pot noodles to cover the noodles with oil. Then slide the fish in from the side, and then shake the noodles so that the oil covers the fish.

After frying to a certain extent, the fish will be shaped. After shaking, the fish can be shaken in the pan. This means that one side is ready for frying, and then turning the other side for frying, it will also fry until it can shake.

Method Two:

Heat the pot noodles, take a piece of ginger, cut it, and wipe it back and forth on the pot surface. When rubbing, apply a little force so that the ginger juice can seep out. Spread the pot surface with ginger juice.

Then pour in the cooking oil, heat it to 80% heat, reduce the heat, put the dried fish into the pot, shake the oil pot, so that the fish can be evenly heated.

After frying until the shape is set on one side, gently turn the other side over and fry the other side on a low heat. When the shape is set, it can be out of the pan.

Method three:

After the fish is cleaned, apply a little salt and rub it a few times and marinate for a few minutes.

Then heat the pot, pour in cooking oil, grab a little salt and sprinkle it on the pot noodles.

At this time, turn down the heat immediately and put the fish in the pot. Do not move the fish after putting it in. Shake the pot noodles to heat the fish evenly.

After frying until the shape is set on one side, gently turn to the other side to fry. It will still be cooked until the shape is set. It takes about five minutes to fry on one side. Don't turn it too eagerly.

Now everyone knows how to fry fish, right? After learning these 3 methods of frying fish, you can fry them easily. Also pay attention to some details:

1. If you want the fish to taste good, remember to buy fresh fish, eat the same day you buy it, don't use frozen fish;

2. Before frying the fish, remove the moisture from the fish. If there is any moisture remaining, the fish will stick to the pan easily and cause the skin to break. So wipe it with a kitchen paper towel. If you don’t have a kitchen paper towel at home, you can use a clean one. Cloth, or hang the fish up and dry the water. If there is water, the skin will break easily.

3. When frying fish, don't be too anxious. You must wait until one side is fry until the shape is finalized before turning it over. Otherwise, if you turn it in a hurry, the fish will be scattered and your previous efforts will be lost.

Follow these methods to fry the fish, any fish can be used, the skin is complete, the skin is fragrant and the meat is tender, try it quickly.