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How to make the skin crisp with grilled fish

1. The way to make the fish skin crisp is to brush the honey water when baking, which will make the fish fillet scorched yellow and increase the brittleness. Grilled fish with crispy skin: ingredients: 400 grams of sea fish. Excipients: 1/4 bowls of oil, one tablespoon of soy sauce, one tablespoon of chili sauce, two strips of spring onions and one piece of ginger. Cooking tools: oven, barbecue fork.

2. Preheat the oven: preheat the oven to a high temperature, usually between 200 °C and 220 °C. The high temperature helps to make the fish skin brittle quickly. Apply grease: apply a layer of grease evenly on the fish skin. Olive oil is a good choice because it can withstand high temperatures and does not change the original flavor of fish. Make sure the grease is applied evenly, but not too much, or it will make the fish skin greasy.

3. The key to crisp baked fish in the oven lies in correct pickling, proper baking temperature and time, timely turning and brushing oil. First of all, pickling is the basis of grilled fish crispy skin. Before grilling the fish, clean the fish and cut a few knives on the fish so that the seasoning can better infiltrate into the fish.

4. First prepare materials: White fish: 3, oil: right amount, salt: 10 grams, cooking wine: 1 tablespoon, chili powder: 5 grams, cumin powder: 5 grams, sesame seeds: 10 grams. Wash the fish, then marinate them with salt and cooking wine for 10 minutes. Mix chili powder, cumin, sesame and salt and set aside. Put the pickled fish in the oven and bake at 200 degrees for 15 minutes.

5. Grilled fish: spread tin foil or baking paper on the baking pan and put the fish on it. You can brush a thin layer of oil on the fish body to help the skin become crisp. Control temperature and time: place the baking pan in the middle of the oven and bake for 15-30 minutes according to the size and thickness of the fish. The first half of the time to use high temperature to quickly shape the fish skin, the second half of the time can appropriately reduce the temperature to prevent the outer skin from being scorched and undercooked inside.

How can crispy fish be crispy?

Wash the fish with clean water, then cut it into thin slices. If you want convenience, just ask the fishmonger to cut the fish. Then add salt, soy sauce and edible oil and marinate for 15 minutes. Add cornstarch to the fish fillet before putting it into the pot, mix well and set aside. Chop the garlic, slice the ginger, cut the chives, cut the millet into small pieces and set aside, cool the oil in a hot pan, stir-fry the garlic and ginger until fragrant.

Crispy fish should first start the pot to pour oil, heat to 70% heat, pour into the small yellow croaker, deep-fry until golden on both sides will be crisp. Main ingredients: right amount of yellow croaker, right amount of rapeseed oil. Seasoning: the right amount of onion, ginger and garlic. Slice garlic, chopped onion, shredded ginger. The little yellow croaker has its head, fins and tail removed. Eviscerate and pour into a bowl. Pour in shredded ginger, cooking wine and salt and marinate for 20 minutes.

Crispy fish with salt and pepper is a simple dish with a salty taste. When making, wash the fish and marinate them with salt, pepper and cooking wine for a period of time. Then wrap the fish in dry starch and deep-fry them in hot oil until golden and crisp. Remove the fried fish and drain the oil and sprinkle with prepared salt and pepper (salt and pepper can be fried and ground together).

The practice of crispy fish is as follows: tools / materials: frying pan, 2 slices of salmon with skin, a little oil, right amount of sea salt, right amount of rice wine. Sprinkle Shanghai salt on both sides of the fish and wipe it slightly. Wipe some rice wine to deodorize, wrap it in plastic wrap and marinate for ten minutes or more (remember to put it in the refrigerator in hot weather). Oil the hot pot and sprinkle the pan with a thin layer of salt (to prevent sticking). After the pot is hot, put the fish skin down and keep it over medium heat.

First of all, choose fresh fish, remove scales and internal organs, then wash thoroughly and drain water. Next, cut the fish into medium-sized blocks and marinate them with the right amount of salt and pepper, which will add natural delicacy to the fish. After pickling, gently wrap a layer of egg white to ensure that the surface of the fish is evenly attached, followed by a thin layer of flour, this step will add the desired crisp feeling to the fish.

How to deep-fry fish to crisp

The first step is to wash the prepared fish with clean water and set aside. Put ginger, onion, garlic and cooking wine in a fish bowl and marinate together for 25 minutes. Mix the flour with eggs and salt, the water absorption of the flour is different, order several eggs according to the actual situation. Then add the fish and mix well. Don't wrap too much batter. Control the oil temperature, fry slowly over low heat, turn the fish often with a shovel, and heat both sides evenly, so that the fish will be crisp.

Heat a pot of oil, the depth of the oil is deeper than the fish. Heat the oil to 80% hot in a big fire. Then put the pickled fish into the wrapped powder, roll around, evenly dip in the wrapped paste, and quickly fry it in a frying pan. When frying, turn the fish with chopsticks to let it be heated evenly. When the powder turns golden, pick it up, filter the oil and set the plate.

Is to deep-fry the fish until set, the outer coke is taken out, the oil temperature is raised to 7 layers of oil temperature, and then fried again, which can prolong the crisp time of the fish and increase the crispness of the fish at the same time. The technique of fried fish non-stick pan smear the bottom of the pan with fresh ginger before the pot is hot, wipe the bottom of the pan with a small piece of ginger several times, evenly wipe the bottom of the pan with a layer of ginger liquid, oil pan fried fish.

To deep-fry the fish, you can take the following steps: prepare the fish: choose fresh fish, preferably with fewer bone spines, such as bass, cod or eel. Wash the fish, chop off the head and tail and remove the internal organs. Pickle with salt: sprinkle salt evenly on the fish, wait for the fillet to come out of the water slightly, then wipe the excess water with a paper towel. Pickled fish: put the fish fillet in a shallow plate and pour in enough shredded ginger and green onions.