How to fry fish to make it tasty Tips for frying fish to make it tasty

We all know that there are many ways to cook fish, and frying fish in oil is a common method. Many people fry fish at home. Frying fish requires certain skills and techniques, especially the taste of fried fish. Some people fry fish without any taste, and it doesn't taste very good. So how can you make fried fish tasty? Let's take a closer look!

Tips for making fried fish

If you want to make the fried fish tasty, the key is to marinate it. Only when it is marinated, the fried fish will definitely be tasty, no matter which method you choose to fry the fish. Another way is to cook and season the fried fish again. This can also make the fried fish particularly tasty.

Sufficient marinating time

If you want fried fish to be tasty, you must marinate it for at least 20 minutes. Of course, the longer the better.

Seasoning ratio and marinating method

Generally, there are only a few types of seasonings for pickled fish, but when pickling, you must mix the fish evenly. Let the fish fully absorb the flavor of the seasoning, and it can be slightly salty, so that the fish will have a good flavor when fried. "Salted fish and light meat" is more suitable for fried fish.

The amount of oil should be large and the fire should be sufficient

The amount of oil used for frying fish should be at least the same level as the fish, preferably enough to cover the fish body. This ensures that the fish is heated evenly and cooked uniformly. The oil temperature for frying fish should generally be 50% to 60% hot, so that the fish can be quickly shaped when put into the pan. If the oil temperature is too low, the fish will easily break. If the oil temperature is too high, the skin will be mushy and the inside will not be cooked.

Tips for making fried fish tasty

1. Depending on the size of the fish, choose to cut it into pieces to make it easier to season.

2. When the oil temperature for frying fish is about 50% to 60% hot, insert a chopstick into the bottom of the pot and the oil at the bottom of the pot will bubble. Then you can fry the fish.

3. If you want to continue cooking the fried fish, you can reduce the amount of salt when seasoning the fish.

4. If the fried fish lacks flavor, you can choose to dip it in condiments such as pepper and salt to make up for it.

How to make fried fish

Ingredients: 1 grass carp

Seasoning: 1 scallion, 2 pieces of ginger, 2 spoons of salt, 1 spoon of chicken essence, 2 spoons of pepper, 1 spoon of thirteen spices, 2 spoons of chili powder, 2 spoons of cumin, 2 spoons of cooking wine, starch (appropriate amount)

Preparation method:

Step 1: Remove the scales and internal organs of the grass carp, rinse off the blood with clean water, and then cut into small even pieces. Put them into a basin and wash them with clean water to drain the water (try not to cut the fish meat into too small pieces, just chop them directly or split them in the middle after chopping)

Step 2: Drain the water from the fish and put it in a bowl, add chopped green onions, chopped ginger, salt, chicken stock, pepper, thirteen spices, cooking wine, then stir evenly and marinate for 20 minutes (after the fish is cut into sections, it should be marinated with salt, green onions, ginger, thirteen spices, pepper, and chicken stock for 20 minutes so that the fish can be flavored. If the fish pieces are large, the marinating time should be increased)

Step 3: After the fish is marinated, add a proper amount of starch to evenly coat the surface of the fish. Then add a proper amount of cooking oil to the pan and when the oil temperature reaches 50% hot, put the fish in and fry it. When the surface is golden and crispy, remove it from the pan to drain the oil and sprinkle with cumin and chili powder. (Don't fry the fish for too long, as the fish itself is easy to cook through.)

Kind tips:

1: When cutting grass carp, just cut it into sections, and then split it in the middle. Note that if the fish pieces are too large, the marinating time should be increased.

2: After the fish is cut, salt, onion, ginger, chicken essence, pepper, thirteen spices, and cooking wine should be added for about 20 minutes. The time can be increased appropriately according to the size of the fish pieces, so that the fish can be better flavored after frying.

3: The fish meat itself is tender and easy to cook. When it is fried until the surface is golden and crispy, you can take it out. It should not be fried for too long.