How to make the batter for fried fish nuggets? Do you use eggs in the batter for fried fish nuggets?

We all know that fried fish nuggets are a popular delicacy. They are made by frying fresh fish nuggets. The skin is crispy and the meat inside is tender and delicious. It tastes very good and is loved by people. Many people will fry fish nuggets at home. So how to make the batter for fried fish nuggets? Let's take a closer look!

How to make batter for fish nuggets

In order to make the fried fish nuggets golden, the preparation of the batter, that is, the fried batter, is very important. The fried batter is generally made by mixing eggs, starch, flour and water. Among these four parts, water is a must, and the other three can be matched at will. Before talking about how to match, let's talk about the role of each ingredient in the fried batter. On the one hand, eggs can make the fried ingredients tender, and on the other hand, they can also play a role in coloring and making the ingredients more golden; starch can play a role in gelatinization to prevent the loss of water inside the ingredients; flour can increase the thickness of the ingredients' coating, and with starch, it can be crispy and delicious. Let's take a look at the common combinations and the effects they have on the ingredients:

Eggs + starch + water

This kind of fried batter is usually thinner, and the thickness of the batter on the ingredients is also thinner. Therefore, the fried ingredients are golden and crispy, crispy on the outside and tender on the inside, and there is basically no extra batter on the ingredients. When using this kind of fried batter to coat the ingredients, pay attention to the order. First coat them in egg liquid, and then coat them in starch. The purpose of this is to allow the egg liquid to contact the ingredients, and the starch is isolated on the outside, so that the internal moisture and egg moisture will not be lost in large quantities, and the ingredients are truly crispy on the outside and tender on the inside.

Eggs + flour + water

This kind of fried batter is generally thicker, and the ingredients are coated with thicker batter, but the lack of starch causes the fried ingredients to not be crispy. Therefore, this kind of fried batter is more suitable for ingredients with a softer texture.

Eggs + starch + flour + water

This kind of fried batter is thicker and has thicker sizing, but starch is added inside. Although the sizing is thicker, it will also be crispy. With the addition of eggs, the fried ingredients will be golden and crispy, and the taste will be crispy on the outside and tender on the inside, with a strong aroma. This kind of fried batter can be used for most fried ingredients, but you need to pay attention to the ratio. Generally, one egg is enough, and the amount of starch should be more than the flour.

In summary, for fried fish fillets, I recommend using this kind of batter, which can make the fish fillets golden and crispy.

What fish to use for fish nuggets

There are many kinds of fish, but when it comes to fried fish fillets, generally cod, sea bass, dragon fish and other fish can be used. Let’s take dragon fish as an example. Dragon fish is a cartilaginous marine fish. It is also known as tofu fish, hydroelectric fish, etc. Its meat is very tender and delicious, and it tastes soft. There are very few fish bones, only a spine in the middle. It is very suitable for consumption by both children and the elderly.

How to make fried fish nuggets

Ingredients: 1 grass carp, onion, ginger, garlic, cooking wine, pepper, five-spice powder, salt, eggs, flour, starch

Production steps:

1. Remove the scales and internal organs of fresh grass carp, cut into fish pieces, soak in water for a while, take out and drain the water, and put into a bowl.

2. Slice the onion, ginger and garlic, add them to the fish, add cooking wine, pepper, five-spice powder and salt, marinate to remove the fishy smell and add flavor. Marinate for a while.

3. Remove the onion, ginger and garlic, add eggs, flour and starch, and stir until the fish is coated with batter.

4. Heat the oil to 70% to 80% hot, put the fish pieces in the pan. The batter on the surface will solidify quickly after the high temperature. Then turn to medium-low heat and continue frying the fish pieces until they turn into a lighter golden color, then remove from the pan.

5. Heat the oil to 80% hot, pour in the fish pieces and fry until the skin is crispy and the color turns golden yellow, then remove from the oil.

Tips for frying fish nuggets

1. When cleaning grass carp, peel off all the black membrane inside the belly, as it tastes fishy. After cutting into pieces, soak them in clean water for a while to remove the blood.

2. The fish must be marinated, then coated with batter and fried.

3. The fish meat is fried until it is cooked through the first time, and the second time is fried until it is colored, so the oil temperature is slightly higher the second time. The first time you fry the fish pieces, use medium or low heat. If you use high heat, the fish will be burnt before it is all in the pan, and the fish meat will absorb a lot of oil. Use medium heat for the second frying.