Why does fish break when it is fried? How can I prevent it from breaking when I fry it?

We all know that there are many ways to eat fish, and frying is one of the most common ways. Many people fry fish at home. When some people fry fish, the fish will break into pieces, which is normal. So how can we fry fish without breaking it? Let's take a closer look!

How to fry fish without breaking it

Fry in hot oil

When frying fish, you need to use hot oil and heat the oil to 70% hot, that is, the degree of slight smoking. Frying fish at this temperature is more conducive to keeping the fish intact.

In addition to the oil temperature, there are two small details that need to be controlled to help keep the fried fish intact:

Control moisture

Before frying fish, we usually use some marinade to marinate the fish. However, after marinating, be sure to use kitchen paper to absorb as much moisture as possible from the surface of the fish. In this way, when the fish is put into the pan, it will not stick to the pan or break the skin, and the fish skin can be fried fragrant and crispy.

In addition to using paper to absorb moisture, we can also use other methods, such as coating the fish with powder or applying oil. These methods are to ensure that there is no moisture on the surface of the fish.

Turn over after shaping

After frying the fish, don't rush to turn it over. Wait until one side of the fish is fried until it is set, then use a spatula to carefully turn it over. Don't be too hasty.

If you are worried that the bottom of the fish will be burnt if fried for too long, we can keep frying the fish on medium or low heat. Be sure to wait until the bottom is completely fried and set before turning it over and continuing to fry.

To sum up, when frying fish, we need to keep these three points in mind: heat the oil to 70%, control the moisture, and turn it over after it is shaped. This way, you can easily fry a fish with a complete appearance, crispy skin, and tender fish meat!

Why does fried fish break easily?

The phenomenon of fish breaking into pieces when frying fish at home is common. The main reasons are insufficient understanding of the structure of fish and improper control of the frying oil temperature.

Fish is the most tender meat, meat has no muscle, and the fiber structure of fish is not tight enough, which is the internal reason why fish breaks when fried. In addition, because the thermal conductivity of fried fish is poor during frying, if the oil temperature is not well controlled, the thermal conductivity of the fish is not coordinated, which is also an external reason for the fried fish to break.

How to fry delicious fish

When we eat fish at home, the fish is often broken due to improper handling and poor control of the heat. So how can we fry the fish to make it beautiful in shape and delicious in taste?

First, clean the fish, then marinate it with salt and cooking wine. Scrub the wok clean, heat it over high heat, rub the bottom of the wok with ginger slices, then pour in a spoonful of oil, shake it in the wok, pour it out when the oil is hot, then pour in cold oil, and fry the fish when the oil is hot.

Secondly, before frying the fish, be sure to use a spoon to absorb the moisture on the surface of the fish. When frying the fish, turn the pan frequently to move the fish in the pan and heat all parts of the fish evenly, so that the fish will not be broken when fried.

In addition, fish is also fried by coating it with batter. When the fish is put into the pan, the batter will solidify when it encounters heat, giving the fish a layer of coating, which can also protect the fish from breaking.