When Frying Fish, Don't Rush to Add Oil – A Chef Shares 3 Tips to Prevent Sticking and Breaking the Skin
Nowadays, people pay attention to health and nutrition, and they have specific requirements for food choices. Take meat as an example, many people rarely eat pork because it has a high fat content, which can easily lead to weight gain. Fish meat has become their best choice, with high protein content, several times lower fat content than pork of the same quality, and the soft and tender texture of fish meat makes it popular with many people.
Fish meat has a diverse range of cooking methods, such as steaming, soup making, and braising, each with its unique flavor. However, almost every cooking method involves frying fish. But many people encounter problems when frying fish, either sticking to the pot or burning it. So, how to fry fish perfectly, ensuring that the fish skin is intact and does not stick to the bottom of the pot? A chef shared a small trick with everyone – add this step before pouring in the oil, to ensure that the fish skin remains intact and does not stick to the pot!
When we usually fry fish, we first heat the pot and then immediately pour in edible oil, placing the fish in the pot for frying. This makes it easy for the fish skin to stick to the pot and burn. In fact, when the pot is cold, we can first use ginger slices to wipe the bottom of the pot, then pour in a spoonful of white sugar and spread it on the bottom of the pot. This not only prevents the fish skin from burning, but also makes the fish skin more crispy and has the effects of enhancing flavor and coloring. The specific steps are as follows:
First, we carefully process and clean the fish, then scrape off the black membrane from the fish belly, and drain the water. Then, we use a knife to cut several knives on both sides of the fish body. After that, we put the fish into a container, add salt,and evenly coat the inside and outside of the fish, and marinate for 15 minutes.
Then, we put ginger slices into a cold pot and wipe the bottom of the pot with ginger slices. Then, turn on the fire and pour in a certain amount of edible oil, sprinkle in a little white sugar, and then place the fish along the edge of the pot into the pot, set the heat to medium and fry the fish to shape, fry one side for three minutes and then turn it over.
Don't flip it randomly, or it's easy to break the fish meat. After the two sides of the fish are browned, you can take it out of the pot and prepare to serve. Adding this step will ensure that the fish meat is fried perfectly. If you like to eat fish meat, you can try it!
