How to fry fish fillets without making them fall apart

Fish is a common food eaten in every household. In China's food culture, there are many different ways to cook fish. However, as far as home cooking is concerned, cutting the fish into fillets will make it more flavorful. However, in the process of frying fish fillets, the fish meat is very tender and can easily break into pieces. In fact, some experienced housewives or chefs will add some tricks when frying fish fillets to keep them intact.

Fried fish fillet skill 1: Baking

Baking is one of the key techniques to prevent fried fish fillets from becoming mushy. Baking the fish fillets not only enhances their toughness, but also makes them more tender and flavorful. The specific method is to rinse the sliced ​​fish fillets with clean water until they turn white, then drain the water and put them in a container, add appropriate amount of salt, pepper and other seasonings and gently mix well, then add the egg white of an egg and mix well, finally add appropriate amount of dry starch and mix well, then set aside and marinate for 10 to 15 minutes.

Skill 2 for frying fish fillet: oil

The second key skill to fry fish fillets is to make them not mushy. After the fish fillets are marinated, pour oil into the wok and heat the oil to about 40% of its temperature. Then put in the fish fillets and gently fry until they turn white and are cooked through. Then remove from the pan and drain the oil for later use. After the side dishes are cooked and the flavors are adjusted, add the fried fish fillets and mix gently before serving.

Skill 1 for frying fish fillet: fry quickly and serve quickly

The key to making fish fillets smooth and tender without falling apart, besides the selection of fish meat, is the control of oil and fire. Before putting the fish fillets in, the oil temperature must be high, and there should be more oil than usual for cooking. Slide the fish fillets in and take them out quickly once they have taken shape, then stir-fry other side dishes. Also, be gentle when frying in the pan so as not to break the fish fillets apart.