How to fry and cook fish

In the process of cooking fish, everyone can choose different preparation methods according to their own taste. No matter which method is used to prepare the fish, it can bring out a very delicious taste. For example, boiled fish, steamed fish, and fried fish are some common ways to cook fish. Frying fish is a more complicated method because the fish must be boiled before frying. But it is also very important to learn how to fry and boil fish.

1. What fish is best for frying fish? Crucian carp

Ingredients: 500g shallot, one piece of ginger, four cloves of garlic

Accessories: 200ml cooking wine, chili powder according to your taste, black pepper, cumin, chicken essence, salt, pepper powder, sugar, five-spice powder, 10g barbecue sauce, 3 tablespoons dark soy sauce

Steps: Clean the fresh crucian carp and marinate the fish with salt for about two hours. Heat oil in a frying pan. Put the fish in a frying pan and fry over medium heat until the skin turns yellow, then turn it over. Be careful not to break the fish skin when turning it over. Remove from the pan and place on a plate.

Efficacy: The protein contained in crucian carp is of high quality, complete and easy to digest and absorb. It is a good source of protein for patients with liver and kidney diseases, cardiovascular and cerebrovascular diseases. Regular consumption can enhance disease resistance. Patients with hepatitis, nephritis, hypertension, heart disease, chronic bronchitis and other diseases can eat it frequently. Crucian carp has the effects of strengthening the spleen and removing dampness, harmonizing the stomach and stimulating the appetite, promoting blood circulation and unblocking meridians, warming the middle and lowering qi. It has a good nourishing and therapeutic effect on weak spleen and stomach, edema, ulcers, tracheitis, asthma, and diabetes.

2. What fish is best for frying? Wuchang fish

Main ingredient: 1 bream (Wuchang fish)

Accessories: 1 small piece of ginger, 1 scallion, 2 cloves of garlic, 1 spoon of bean paste, some peanut oil, a little cooking wine, a little chicken powder, some salt, a little chopped pepper

Steps: Clean the bream, cut the fish body into diagonal shapes, apply a little cooking wine and salt, marinate briefly and set aside. Chop ginger and garlic, and cut green onion into flowers. Mix a little chopped pepper and a spoonful of bean paste and set aside. Put oil in the pan and fry the fish on both sides. Stir-fry the minced ginger and garlic, then add the mixed chopped pepper and bean curd to make red oil. Add appropriate amount of water and cooking wine, simmer over medium heat until the sauce is reduced, add appropriate amount of salt and chicken powder, serve on a plate, and sprinkle with chopped green onions.

Efficacy: Bream, also known as Wuchang fish, has the effects of tonifying deficiency, benefiting the spleen, nourishing blood, dispelling wind and strengthening the stomach. Because freshwater fish has a light flavor, I usually use strong-flavor cooking methods such as roasting, braising, and frying to enhance the freshness and sweetness of the fish.

3. What kind of fish is best for frying? Mandarin fish

Ingredients: 100g eggs, 500g mandarin fish, 50g lettuce (leaf)

Accessories: 3g salt, 2g pepper, 2g chicken essence, 10g cooking wine, 25g wheat flour, 5g green onion, 2g ginger

Preparation: Remove the scales, internal organs, head and tail of the mandarin fish (sindarin fish), wash it, remove the bones and skin, and take out the clean meat; chop the scallion and ginger into fine pieces; use a slanting knife to slice the mandarin fish meat into thin slices about 7 cm long and 4 cm wide, put them in a container, add refined salt, cooking wine, chicken essence, pepper powder and chopped scallion and ginger to marinate; wash and drain the lettuce; crack an egg into a bowl, dip the marinated fish slices one by one in dry flour, put them into the egg bowl and mix gently; place a frying pan on the fire, add appropriate amount of oil, and put the fish slices dipped in egg liquid into the pan one by one; when fried until both sides are golden brown, scoop out and serve on a plate, and decorate the plate with lettuce.

Efficacy: Mandarin fish contains protein, fat, a small amount of vitamins, calcium, potassium, magnesium, selenium and other nutrients. The meat is tender and very easy to digest. For children, the elderly, the weak, and those with poor spleen and stomach digestion function, eating mandarin fish can not only replenish the body, but also do not have to worry about digestion difficulties.

How to fry fish without burning it

1. The pan for frying fish must be scrubbed clean. After putting the pan on the stove, wipe the hot pan with a piece of fresh ginger. Then pour in the oil and stir with a spatula to cover the pan wall with oil. After the oil is hot, put the fish in and fry until the fish skin shrinks and becomes firm and slightly yellow.

2. If it is fresh fish, wash the fish, dry it, and fry it in hot oil without sticking to the pan. If it is pickled fish, wash it clean before frying.

3. Dip the fish or fish pieces in a thin layer of flour, or roll them in egg liquid, then fry in hot oil.

4. After heating the pan, pour some cold oil into the pan, pour it out immediately, then pour in cold oil and fry the fish. Do not use too strong a heat when frying the fish.

5. Heat the pan and add more oil. Let the fish dry. Put the fish on the spatula first, then put the spatula into the pan. Preheat the fish through the spatula, and then fry it in the oil.

6. Put a little white sugar in the hot oil pan. When the sugar turns slightly yellow, put the fish into the pan. It will not only prevent the pan from sticking but also look delicious and fragrant.