What seasonings should be added to fried fish nuggets to make them golden brown?

We all know that there are many ways to eat fish, and fried fish nuggets are one of the more popular ways. It tastes tender and tender, with a crispy skin. It tastes very good, and many people fry fish nuggets at home. So what seasoning can be used to fry fish nuggets into a golden color? Let's take a closer look!

What seasoning should be used to fry fish nuggets to turn them golden brown?

If you want to fry fish into golden color, it is not only the seasoning that is important, but also the control of oil temperature. Frying can make the fish color and crispy. How can you make the fish look better and crispy on the outside and tender on the inside? There are two main points:

Mix the batter

Whether the fried fish pieces are crispy and golden in color has a lot to do with the batter. The materials used for the batter are: flour, starch, and custard powder. The ratio of the three can be: 3:5:1. Mix the three and add a small amount of water to make a paste. The fish pieces can be fried in the pan after being coated with the batter.

Oil temperature control

When frying fish fillets, controlling the oil temperature is the most important thing. The fish fillets should be put into the pan at medium oil temperature, taken out after being fried and shaped, and then the oil temperature in the pan should be increased (to about 80% oil temperature) and fried again. After such treatment, the fish fillets can achieve the effect of being crispy on the outside and tender on the inside, with a golden color.

Tips for frying fish fillets until golden brown

If you like to eat fish, you must know something about fried fish. If you want to fry fish into golden brown, it is actually quite simple. There are roughly two different ways to fry fish into golden brown:

1. Coat the marinated fish with a layer of batter before frying. Fry the batter in the oil pan until it is shaped, and the fish will show a very beautiful golden color. However, my family only makes this way before the Spring Festival when preparing New Year dishes. The batter preparation method is as follows:

The amount of flour depends on the amount of fish pieces. For a medium-sized grass carp, you need to prepare a large bowl of batter. Put 2 tablespoons of flour, 2 eggs, and a small half spoon of soy sauce in the bowl. Add clean water and stir evenly. The amount of clean water should not be too much. It can be stirred to the state of sesame paste that we usually eat. Use chopsticks to lift the batter in the bowl, and the batter dripping down is linear.

The batter is wrapped on the surface of the fish, so you need to add a little salt to season it. In order to ensure that the fried fish is more delicious, you must try the saltiness of the batter yourself;

The addition of eggs to the batter not only makes the fried fish more crispy, but also makes the fried fish look very nice and golden.

2. Except for the Spring Festival, the method of eating fried fish nuggets on weekdays is relatively simple. When marinating, add a little dry starch, stir evenly, and marinate for about 2 hours. After the fish nuggets are flavored, they can be fried directly in the pan;

Fry the surface of the fish pieces until they are browned. At this time, the fish pieces are also golden yellow, although not as beautiful as those coated with batter, but to be more precise, they are browned.

Should I use flour or starch to fry fish nuggets?

Flour, starch and custard powder are added to fried fish pieces.

Flour, starch, and custard powder have different functions. The combination of the three will make the fried fish pieces more golden and crispy. If only one of them is added, the fried fish pieces will not be crispy enough and the color will not be golden enough. The main functions of adding flour, starch, and custard powder are as follows:

Flour: Flour is mainly used to increase the crispness of fish pieces. Flour itself will not have a fluffy effect, so it must be used with starch.

Starch: Starch is most commonly used when frying ingredients. Starch can make the fried ingredients crispy and at the same time make the fried ingredients fluffy.

Custard powder: Custard powder is most common in professional restaurants. Custard powder can adjust the color and make the fried ingredients more golden. Custard powder also has a more important role. Adding a little custard powder when frying ingredients can make the ingredients fluffy and keep them from drying out for a long time (ingredients fried with starch will become dry and not crispy after a long time), allowing the ingredients to maintain their crispness for a long time.

You also need to be careful when using custard powder. Don't add too much. Too much will have the opposite effect and will give the food a bitter taste, and the color will become too dark.

How to make fried fish nuggets

Main ingredient: 1 grass carp

Ingredients: ginger, egg, 1 scallion

Seasoning: cooking wine, water, cooking oil, salt

Start making:

Step 1: first remove the scales and kill the fish, remove the fish's internal organs and the black film in the fish's belly, wash and drain the water, then chop off the fish's head with a knife, chop the entire fish body into fish pieces, put them into a large bowl, add the chopped ginger, then add 1 teaspoon of salt and 1 spoon of cooking wine, mix well until the fish pieces are completely coated with the seasoning, seal the bowl with plastic wrap, and marinate for 30 minutes.

Step 2: While marinating, take another bowl, add 200g flour and 1 egg, stir with chopsticks, and add a little cooking oil, stir until it becomes sticky and becomes a batter. Then when the fish pieces are finished marinating, use chopsticks to pick up the marinated fish pieces and put them into the batter, turn them over a few times to evenly coat them with the batter, and repeat the steps until all the fish pieces are coated with batter.

Step 3: Heat oil in a pan. When the oil is 50% hot, put in the coated fish pieces. Use chopsticks to turn the fish pieces over and over to prevent them from sticking to the pan. When the surface of the fish pieces turns golden brown, remove from the pan and serve.