Fried fish is a common home-cooked dish, but many people will encounter the problem of broken fish skin when frying fish, which not only affects the appearance, but also affects the taste.
Here are some practical tips that can help you keep your skin intact when frying your fish and make the fish look beautiful and tasty.
The picture comes from the Internet
1. Pre-treatment of fish
- Descaling and gutting: Make sure that the scales and guts of the fish are completely removed, which is the basis for keeping the skin intact.
- Dry the water: Dry the fish thoroughly, including the inside of the belly, with a kitchen paper towel, as too much moisture can cause the skin to break during frying.
2. Protection of fish skin
- Flour or starch: Apply a thin layer of flour or cornstarch to the fish, which creates a protective layer that helps keep the skin intact during frying.
- Use egg mixture: Dip the fish in a beaten egg mixture to help keep the skin intact and add flavor.
3. Selection and preheating of the pot
- Choose a pan: Use a non-stick pan or cast iron pan that has a flat bottom to help the fish heat evenly.
- Adequate preheating: Make sure the pan is fully preheated before pouring the oil, hot pan cold oil is the key to frying fish without breaking the skin.
4. Control the oil temperature
- Medium heat: Use medium heat to heat the oil, too high an oil temperature will cause the skin to burn and crack quickly.
5. Fish frying techniques
- Moderate amount of oil: Pour a layer of oil evenly into the bottom of the pan, and the amount of oil should not be too much, so as not to cause uneven heating caused by the fish floating on the oil surface.
- Slide into the pan: Slide the fish along the edge of the pan and avoid throwing it directly into the pan, this will reduce the risk of the skin cracking due to impact.
- Don’t flip too often: Try not to flip the fish until one side of the fish is completely fried until golden brown, frequent flipping can cause the skin to break.
6. Flipping skills
- Use a spatula and chopsticks: Using a wide spatula with chopsticks together allows for better control of the force and avoids breaking the skin when turning over.
- Fry until golden brown before flipping: Make sure one side of the fish is completely fried until golden brown and a hard shell has formed before turning over so that the skin is less likely to break.
7. Remove from the pan
- Move gently: When removing the fried fish from the pan, move gently to avoid cracking the skin with too much force.
epilogue
Frying fish without breaking the skin requires patience and some skill. With the above steps, you can easily fry fish at home with crispy skin and tender flesh and a complete appearance.
Remember, keeping the skin intact will not only enhance the aesthetics of the dish, but also lock in the umami and nutrients of the fish, allowing your family to enjoy delicious fried fish.
