Why is the sweet and sour fish not crispy? How to remedy the problem of sweet and sour fish not being crispy

We all know that fish is tender, delicious, nutritious, and can be cooked in a variety of ways. Sweet and sour fish is a very popular way to cook it, and many people like to eat it. There are certain rules for cooking sweet and sour fish. Some people make sweet and sour fish that is not crispy or crunchy, and the taste is not very good. So why is the sweet and sour fish not crispy or crunchy? Let's take a closer look!

Why is the sweet and sour fish not crispy?

The main reasons why the sweet and sour fish is not crispy and tender are as follows:

①The fish was marinated for too long

When marinating fish, do not add too much salt, and the marinating time should not be too long, otherwise the fish will lose moisture. The fried fish will become very tough due to lack of moisture.

②The fish is not sufficiently starched

When coating the fish with starch, the surface of the fish must be completely adhered to the starch. Coating the fish with starch can not only increase the crispness, but also form a protective film on the surface of the fish, which can reduce the loss of water in the fish meat when frying the fish, thus ensuring both crispness and tenderness of the fish meat. If the fish is not completely coated with starch, the oil will directly contact the fish meat at high oil temperature during frying, so the moisture will be easily dried out.

③ Oil temperature is too high

It is very important to control the oil temperature when frying fish. If the oil temperature is too high, the moisture of the fish will be easily fried out, and the fish will taste very tough. The fish should be put into the pan at 60% oil temperature so that the fish can be fry until it is fixed. If the oil temperature is not high enough, the starch on the surface of the fish will fall off, and the fried fish will not be crispy. Then turn to medium heat to fry the fish until cooked, and fry it again at high oil temperature for the last time, which is mainly to improve the crispness. The last frying time should not be too long (high oil temperature will easily dry out the moisture). Control the oil temperature and frying time so that the fish is crispy and tender.

Homemade sweet and sour fish

Raw materials and seasonings:

1 grass carp, cornstarch, sweet and sour sauce, salt, cooking wine, custard powder

Specific production method:

Step 1: Processing raw materials

Pick out a grass carp weighing about 1.8 jin at the farmer's market, ask the fishmonger to help you slaughter and clean it, then come back and clean it, as shown in the picture above. First chop off the fish head, then debone the fish meat and cut it into a cross shape as shown in the picture for later use.

Step 2: Marinating

Use a knife to smash the ginger and scallion, put them in a bowl and add cooking wine. Use the handle of a knife to mash the ginger and scallion into ginger, scallion and cooking wine juice. Put the chopped fish into a bowl, add salt and the ginger, scallion and cooking wine juice and marinate for 30 minutes, then drain the water.

Step 3: Pat the powder

Prepare a bowl, add cornstarch and custard powder into the bowl and mix well. Then evenly coat the fish head and the cut fish with a layer of powder and set aside.

Step 4: Deep fry

Put oil in the pot and heat it to about 60% hot. First put the fish head in and fry until golden brown. Then hold the fish tail with your hand and keep pouring oil on the fish body. After it is shaped, put the fish tail in the pot and fry them together until golden brown and take them out. Heat the oil in the pot to about 70% again, put the fish and fish meat in and fry them again and take them out.

Step 5: Product Production

Place the fried fish on a plate, put sweet and sour sauce in a pot and bring to a boil, thicken it with cornstarch, add a little cooking oil, bring to a boil over high heat and pour it on the fish.

Tips for making sweet and sour fish

1. The fish must be fried twice, so that the fish will be more crispy and fragrant, the shell will be hard and not easy to soften, and it will taste more crispy and delicious.

2. The ratio of sweet and sour sauce must be prepared according to the above method, otherwise it may be too sour or too sweet, which will affect the taste.

3. If you like, you can add a little ginger to the sweet and sour sauce, which will make the taste different.

4. Pour cooking oil into the sweet and sour sauce after it comes out of the pot to make it brighter.