Today is the end of the volt, we have officially withdrawn from all the festivals of the summer, officially into the autumn, before and after the end of the ambush, the transformation of our season, but also to increase their own nutrition, the price of pork is also very expensive, if we often eat pork, the wallet must not hurt, just the price of fish meat is also relatively close to the people, and the nutrition is also good, so at the end of the ambush, it cooked a fish!
The meat quality of grass carp is also quite delicious, compared to crucian carp, its spines are much less, and grass carp protein is also very rich, fat content is also less, we eat more fish, the body is also very good, but eat fish must pay attention to pick thorns Oh!
<h1>This time do not stew fish, the family prefers to eat fried fish fillets, just share with you the main points of the fish fillets! </h1>
First, pickle
Fish is easy to have a fishy taste, people who are more sensitive to fishy taste, we must be ready to go fishy, we have to add cooking wine and ginger slices, salt marinated in advance for more than 10 minutes, in order to better remove the fishy taste!
Second, wrap the powder
My family generally uses flour to add some eggs, so that the fried taste is crispy, but after a long time, it becomes crispy, like the taste is crisp, you can add half of the starch and flour, so that the fried taste will be more crisp and crisp!
Three, oil temperature
Our temperature should be better mastered, because the oil temperature is unstable, the frying is impenetrable, it is easy to sandwich, the fire is too large, and it is easy to fry and scorch! So when we fry, after the oil temperature is 80% hot, then put down the pan, the oil temperature should always be kept in a medium-low heat and slow frying!
<h1>Crispy fried fish fillets</h1>
Ingredients: 1 grass carp, ginger slices, cooking wine, salt, chicken powder, pepper, flour, 1 egg
method:
Step 1: After the fillets are ready, put them in a pot and marinate for about 15 minutes with cooking wine, pepper, ginger slices and salt!
Step 2: Add an egg, pour in the flour and a little water and mix well
Step 3: Put the oil in the pan, after the oil temperature is 80% hot, add the fish fillets, medium-low heat and slow fry
Step 4: Fry the fillets with a golden surface! Prefer the coarser texture can be fished out of the oil control, and then fried again!
<h1>Tips:</h1>
1, pepper can be added or not, depending on their own taste to adjust
2, like the taste crisp, according to my above wrapping method, you can change to starch and flour
3, the oil temperature must remember to be stable, otherwise the fish is easy to scatter and fried scorched!
This crispy fried fish fillet, the method is still very simple, after doing it, we can directly eat it, you can also make sweet and sour fish fillets, braised fish fillets and other methods, like to eat fish friends, remember to also fry this fish fillet Oh!
This time, the use of Sanhe's small milk pot fried fish fillets, no waste of oil, the oil temperature is still stable, used to fry things is particularly good, but also can be used to make complementary food, cooking things and other uses, the value is also particularly high! #三禾高颜值锅具 #