What oil is healthier for frying fish?

Fried fish is one of the traditional family practices. The fried fish pieces are bright in color, crisp and tender in taste and convenient to eat. So, what oil should be used for frying fish? What's the temperature of fried fish?

What oil is good for frying fish?

If economic conditions permit, it is best to use grape seed oil, tea seed oil, followed by corn oil or sunflower seed oil. Soybean oil or salad oil will have a strong smell, and peanut oil is the most harmful oil to human health.

What's the temperature of fried fish?

The secret of frying fish is to put two pieces of ginger in the oil, and put the fish pieces when the ginger pieces are fried to yellow, so that you can rest assured when frying fish. Don't use too much heat. The key is to control the oil temperature. Cook until 80: 00, turn off the heat, take it out after it is slightly yellow, cool it, heat it in oil, and then fry the fish in a pot until golden brown.

Why don't fried fish stick to the pan?

Fish is tender, has no thick tendons, and its fiber structure is not tight, so its thermal conductivity is poor. When frying, the skin of fish is easy to stick to the pan. If you want to fry fish in a non-stick pan, you can do it in the following four ways:

1. Wash the pan, dry it and heat it. Rub a layer of ginger juice on the bottom of the pot with ginger, then heat it with oil and fry the fish in oil, so that the skin of the fish will not stick to the pot.

2. Dip the washed fish (cut into large pieces) in a layer of egg paste, then put it in the pot for frying, and turn the other side over when it is golden yellow to avoid sticking to the pot.

3. Dip the washed fish and fish pieces in a thin layer of flour and fry them in an oil pan, which can make the fish shape complete and the fish skin not stick to the pan.

4. before frying, marinate the fish or fish pieces with fine salt and cooking wine, and then put them in the oil pan, which can also make the fish skin not stick to the pan. There are secrets to frying fish: fresh fish, hot pot, less oil, warm fire and less stirring. Add 1-2 slices of ginger after the oil is put into the pot, so it is not easy to stick to the pot and peel when frying fish.

Fish frying skills

In order to avoid the fish sticking to the pot, it is customary to wrap a layer of raw powder on the fish when frying. I suggest you change this habit. In this way, the fish will not stick to the pot, and the taste is all in the appearance, so it can't be tasted, and the fishy smell can't be exerted. In addition, fish is a difficult material to master in cooking, and heat is the key to success or failure. Many people fry fish either by breaking the skin or sticking to the pot. If you fry fish, it needs enough oil and heat to keep it crisp and dry. When the fish is in the pot, don't touch it. This is the secret and the only way to fry fish. I'm afraid I'm not familiar with it. If I keep turning it over, it will be self-defeating, and it will be unrecognizable after three or two times. Before that, be sure to wait until the pot is hot before you drain the oil. The fish should be dried and put into the pot. Fry lightly with low heat. Don't push it in a hurry. If you don't use the pot, tilt it occasionally to make the fire evenly heated, and don't control the fire too hard.

The temperature of fried fish is not easy to grasp, the oil temperature is high, the outside is easy to paste, the inside is not ripe, the oil temperature is low, and the fried fish is not crisp.