No matter what kind of fish you fry, as long as you remember these two points, the fish won't stick to the pan or break the skin, and it will be crispy and fragrant.
When it comes to making fried fish, many people first coat the fish with egg liquid or flour to prevent the skin from breaking. This is not accurate. To ensure it doesn't stick, do these two things. My husband and children love to eat fish, and I usually buy some fish every few days to eat. Fish has a tender meat texture and is also very nutritious, belonging to a healthy meat ingredient that is low in fat and high in protein. Eating more fish is healthier than eating more meat. There are many ways to cook fish, such as frying, deep-frying, steaming, baking, boiling soup, etc. Different cooking methods result in different flavors and textures. Fresh fish, I like to steam it. This cooking method is simple and can maximize the preservation of the fish's original delicious taste, and it also doesn't easily lose nutrients. However, small barbels are more preferred by me, and it's perfect to fry or deep-fry.
When frying fish, especially small fish, if the cooking method and temperature are not well controlled, it is easy to break the skin and burn it. The finished product looks unattractive, has no appetite, and burning it will make the taste bad.
How to fry fish without sticking to the pan and breaking the skin? Many people have their own tricks when frying fish. A few days ago, I saw some netizens sharing methods to prevent fish from sticking and breaking the skin. Some people said to rub ginger into the bottom of the pan, some said to sprinkle salt, and some said to coat with egg liquid and flour. These methods are feasible, but many people still have problems with breaking and sticking the skin. Using a non-stick pan is a good option, but if you use a regular iron pan, you need to pay attention to the method.
Below, I will share two detailed methods and steps for frying fish. As long as you follow them, no matter what kind of pan you use, the fish won't break the skin or stick to the pan, and it will be fragrant and crispy. Let's take a look below!
Today, I'm sharing how to make fried barbels. The size of barbels is already small, but the meat is thick and tender, so it's perfect for frying or deep-frying.
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Ingredients:400g barbels, 1 small piece of ginger, salt,, pepper, salt powder
1, Remove the internal organs of the fish, clean the gills, and then wash it clean, put it in a dish. Add salt, pepper,, and ginger slices, and mix well for 20 minutes. (Marinating the fish before frying can make the meat firmer and less likely to break the skin during frying, and it can also remove the fishy smell).
2, After marinating the barbels, wipe the surface moisture of the fish dry with kitchen paper. This step is very critical, and it's a key step in frying fish without breaking the skin. It doesn't matter if you wipe off the seasonings on the surface, just fry the fish after it is dry, and then sprinkle some salt powder for flavoring. Wipe the dry fish surface with paper towel, put it into the oil pan to fry. If you have a non-stick pan, you can use it to fry, which is more convenient.
3, If it's an iron pan, it's okay. Before frying the fish, heat the pan until it smokes, then pour in cold oil and swirl the pan until the bottom and edges are all covered with oil. Then turn off the heat, place the dry fish on the pan to fry, when one side is cooked, gently shake the pan, the fish can slide, flip it over and continue frying until both sides are golden brown.
4, Take it out, sprinkle with salt powder, a delicious fragrant fried barbels is ready. When frying barbels like this, the surface is golden and crispy, without sticking or breaking the skin, fragrant and delicious, without any fishy smell, and looks good. This frying method is applicable to small fish, large fish, or fish chunks, and it's reliable every time. Friends who like it can try it.
Tips:
1. Clean the fish thoroughly, add seasonings and marinate for 20 minutes, which can remove the fishy smell and make the fish meat firmer, so it's less likely to break the skin during frying.
2. When frying fish, it's recommended to wipe the water on the fish surface dry first. The moisture on the fish surface is a key reason why the fish sticks to the pan.
3. If it's not a non-stick pan, use this method. When frying fish in a regular iron pan, you need to heat the pan until it smokes, and then add cold oil to heat and slide the pan, pour out the hot oil, and then add a little cold oil. Small fire fry fish. When making eggs or stir-fried meat, this is a very practical method.
