Fish frying tips, say goodbye to fish frying anxiety


Fish frying tips, say goodbye to fish frying anxiety

Fried fish is tempting but it is easy to stick to the pan and break the skin, which makes people feel stressed. Today, I will challenge fried grass carp belly. Wipe the fish body dry (moisture is the key), and master the heat is the key. Follow this method to make your fish pieces in a row no matter where they are 😂, the fish skin is intact and crispy, the fish meat is tender and tasty, and it also has gravy [color]. Say goodbye to the anxiety of frying fish, and no longer be afraid of frying fish overturned ~ Come and try it.

Ingredients

Steps

  1. ‌Fish belly processing‌: Choose the thick belly part of grass carp, sea bass, etc., remove the black film, cut into two-finger-wide pieces, and wash them. For freshwater fish, add 2 tablespoons of salt and rub the fish or fish belly for a few minutes to remove the liquid on the surface of the fish, then rinse it clean to remove the fishy smell.
    ‌Fish belly processing‌: Choose the thick belly part of grass carp, sea bass, etc., remove the black film, cut into two-finger-wide pieces, and wash them. For freshwater fish, add 2 tablespoons of salt and rub the fish or fish belly for a few minutes to remove the liquid on the surface of the fish, then rinse it clean to remove the fishy smell. ‌Fish belly processing‌: Choose the thick belly part of grass carp, sea bass, etc., remove the black film, cut into two-finger-wide pieces, and wash them. For freshwater fish, add 2 tablespoons of salt and rub the fish or fish belly for a few minutes to remove the liquid on the surface of the fish, then rinse it clean to remove the fishy smell.
  2. Add 1 tablespoon soy sauce, 1 tablespoon cooking wine, 1 tablespoon oyster sauce, 1 teaspoon white pepper, 1 teaspoon salt and shredded ginger, mix well and marinate for more than 1 hour.
    Add 1 tablespoon soy sauce, 1 tablespoon cooking wine, 1 tablespoon oyster sauce, 1 teaspoon white pepper, 1 teaspoon salt and shredded ginger, mix well and marinate for more than 1 hour.
  3. After absorbing the moisture on the surface of the fish with kitchen paper (moisture is the culprit of sticking to the pan), evenly apply a thin layer of corn starch on each side. After applying the corn starch, let it sit for 1-2 minutes to allow the corn starch to rehydrate so that the corn starch will not fall off when frying.
    After absorbing the moisture on the surface of the fish with kitchen paper (moisture is the culprit of sticking to the pan), evenly apply a thin layer of corn starch on each side. After applying the corn starch, let it sit for 1-2 minutes to allow the corn starch to rehydrate so that the corn starch will not fall off when frying.
  4. Any pan, wok, or non-stick pan will do. If it is a non-stick pan, don't overheat it. If it is a regular wok, heat it until it smokes. Spray oil into the pan, not too much, just enough to lubricate the pan. The amount of oil is about 2 tablespoons.
    Any pan, wok, or non-stick pan will do. If it is a non-stick pan, don't overheat it. If it is a regular wok, heat it until it smokes. Spray oil into the pan, not too much, just enough to lubricate the pan. The amount of oil is about 2 tablespoons.
  5. This method allows you to fry any side first. I fry the fish belly on all four sides for 1 minute each to set, then cover and simmer over medium-low heat for 1 minute (spray oil on the fish before turning it over), open the lid, and gently shake the pan to move the fish slightly. At this point, the corn starch has taken effect, so a protective layer has formed between the fish skin and the pan, so you can move the fish by gently shaking it. Add the green onions in the last minute of frying, and cover for 1 minute to increase the aroma.
    This method allows you to fry any side first. I fry the fish belly on all four sides for 1 minute each to set, then cover and simmer over medium-low heat for 1 minute (spray oil on the fish before turning it over), open the lid, and gently shake the pan to move the fish slightly. At this point, the corn starch has taken effect, so a protective layer has formed between the fish skin and the pan, so you can move the fish by gently shaking it. Add the green onions in the last minute of frying, and cover for 1 minute to increase the aroma. This method allows you to fry any side first. I fry the fish belly on all four sides for 1 minute each to set, then cover and simmer over medium-low heat for 1 minute (spray oil on the fish before turning it over), open the lid, and gently shake the pan to move the fish slightly. At this point, the corn starch has taken effect, so a protective layer has formed between the fish skin and the pan, so you can move the fish by gently shaking it. Add the green onions in the last minute of frying, and cover for 1 minute to increase the aroma. This method allows you to fry any side first. I fry the fish belly on all four sides for 1 minute each to set, then cover and simmer over medium-low heat for 1 minute (spray oil on the fish before turning it over), open the lid, and gently shake the pan to move the fish slightly. At this point, the corn starch has taken effect, so a protective layer has formed between the fish skin and the pan, so you can move the fish by gently shaking it. Add the green onions in the last minute of frying, and cover for 1 minute to increase the aroma. This method allows you to fry any side first. I fry the fish belly on all four sides for 1 minute each to set, then cover and simmer over medium-low heat for 1 minute (spray oil on the fish before turning it over), open the lid, and gently shake the pan to move the fish slightly. At this point, the corn starch has taken effect, so a protective layer has formed between the fish skin and the pan, so you can move the fish by gently shaking it. Add the green onions in the last minute of frying, and cover for 1 minute to increase the aroma.
  6. The way to tell if the fish is cooked is to insert chopsticks into the thickest part of the fish. If it goes through smoothly, it means it is cooked and you can serve it on a plate.
    The way to tell if the fish is cooked is to insert chopsticks into the thickest part of the fish. If it goes through smoothly, it means it is cooked and you can serve it on a plate.
  7. The fish I fried in those years 😀
    The fish I fried in those years 😀 The fish I fried in those years 😀 The fish I fried in those years 😀
Languages
Tipps zum Fischbraten, verabschieden Sie sich von der Angst vor dem Fischbraten - Deutsch (German) version
Fish frying tips, say goodbye to fish frying anxiety - English version
Consejos para freír pescado, dile adiós a la ansiedad por freírlo - Española (Spanish) version
Conseils pour la friture du poisson, dites adieu à l'anxiété liée à la friture du poisson - Français (French) version
Tips menggoreng ikan, ucapkan selamat tinggal pada rasa cemas saat menggoreng ikan - Bahasa Indonesia (Indonesian) version
Consigli per la frittura del pesce, dite addio all'ansia da frittura del pesce - Italiana (Italian) version
魚を揚げるコツ、魚を揚げる不安とはおさらば - 日本語 (Japanese) version
생선 튀김 팁, 생선 튀김 불안에 작별 인사 - 한국인 (Korean) version
เคล็ดลับการทอดปลา บอกลาความวิตกกังวลจากการทอดปลาได้เลย - แบบไทย (Thai) version
煎魚技巧，告別煎魚焦慮 - 香港繁體中文 (Traditional Chinese - Hong Kong) version