Authentic Crispy Fried Fish Secret: How to make it crispy and delicious, master these steps, and the crispy is up to you

Today, I will share a dish of [Crispy Fish Fillet with Salt and Pepper] which is easy to learn, and you will learn it as soon as you master the following points.

Step 1: Handle the fish

After the fish is cleaned, the fishy parts such as the teeth and the black membrane in the belly are removed, and then cut into fillets with an oblique knife. Pinch and clean the fillets with salt to remove the smell, then clean the fillets and drain them for later use.

Step 2: Adjust the crispy paste

Use flour, starch, custard powder, baking powder, eggs, cooking oil, etc. to prepare the crispy paste, and whether the fish is fried or not depends on how well the crispy paste is prepared. The ratio of flour, starch and custard flour is 1:1:0.3. The paste can not be adjusted thick or thin, it should be just right, the water should be added slowly, and a small amount of water should be adjusted many times to the best state as shown in the figure below;

Step 3 Control the oil temperature

The oil temperature should be controlled at about 180 °C when the fish fillet is wrapped in batter, the oil temperature is too low, the fish fillet is particularly oil-absorbing in the Qin frying, the fried is not crispy, too high and easy to burn on the outside, but the inside is not fully cooked. When the fish fillet is fried to a fixed shape and the surface is crispy, take it out, and then raise the oil temperature to about 210 °C and fry it again, which can make the fish fillet crispy and not soft, and maintain the taste.

The above points are the tips for making salt-and-pepper fish fillets crispy and not hard, mastering these, the production of salt-and-pepper fish fillets will be much simpler, and they are crispy on the outside and tender on the inside, suitable for all ages.

Hands-on

Salt and pepper fish fillet is a relatively simple dish, the main thing is pickling, hanging paste, and then fried, you can eat, you can cook it in the pot, you can also use it as a casual snack, the following I will make it easy to learn the method of crispy fried fish fillet with salt and pepper.

~~【Crispy Fish Fillet with Salt and Pepper】~~ Features: Crispy on the outside and tender on the inside, golden in color, suitable for all ages

1. Prepare the ingredients

Ingredients: 750 grams of grass carp;

Excipients: 50 grams of flour, 50 grams of starch, 15 grams of custard powder, 3 grams of baking powder, 10 grams of salt and pepper, 3 grams of pepper, an egg (egg white, egg yolk separation), appropriate amount of salt, appropriate amount of water, 5 grams of cooking wine, 6 grams of chili powder;

2. Handle the ingredients

1. After the fish is cleaned, slice it with an oblique knife and soak it in water for 20 minutes, soak it in blood water to reduce the fishy smell, drain the water and set aside

Step 3 Production process

1. Put an appropriate amount of salt, cooking wine, and pepper into the processed fish fillet, mix evenly, add the egg white, continue to stir, and finally add a small amount of starch and cooking oil, seal the oil and set aside.

2. Put flour, starch, custard powder, baking powder, pepper and salt into the egg yolk and stir well, slowly pour in water and stir until it becomes a viscous paste, and then add an appropriate amount of cooking oil and stir evenly for later use.

3. Pour cooking oil into the pot, turn on the heat until it is 60% hot, evenly coat the fish fillets with crispy paste and fry them in the pan.

4. Fry golden brown on both sides, remove the oil, raise the oil temperature to 7 to 210 degrees again, and fry it for 30 seconds for the second time, and our crispy crispy fish fillets with salt and pepper will be ready.

5. If you like to eat chili pepper and cumin, we can sprinkle chili powder on the crispy fish, and the cumin powder can be eaten.

Technical Summary

1. The black membrane in the fish belly must be cleaned up in the early treatment, and the fish teeth are also disposed of, which is the largest source of fishy smell in freshwater.

2. When preparing the paste, pay special attention to the consistency, the thin paste can't be hung, the thick paste is too thick, you can use chopsticks to pick up the flow rate of the paste, the flow rate is not fast or slow.

3. When frying fish fillets, fry them in the pot one by one, do not put them together and make them easy to stick, wait for the fish fillets to float up and turn the other side, and remove the oil control when both sides are golden, and then the fish will be more crispy and not easy to soften after a long time.

4. We have added salt and pepper to the crispy paste in advance, remember not to add other condiments when putting chili powder and cumin powder later.

Final summary

The fish fillet is wrapped in crispy paste, fried over a hot fire, crispy on the outside and tender on the inside, with a good taste and a great taste, and it is also particularly satisfying. It can be served with salt, pepper or other dry seasonings, or sauces such as tomato sauce, or even nothing at all.