Pan-fried Fish Fillet

Name: Pan-fried Fish Fillet
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 strip fish; 2 spoons oil; A pinch salt; several Green Red Pepper; 10g ginger

by Meimeijia's Kitchen

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

If you want to fry the fish without breaking the skin, just use this, a simple trick to fry the golden and crispy fish.

This tip of mine is very simple. The ingredients used are the salt that is usually needed for cooking at home.

This trick does not mean marinating the fish with salt, but spreading a layer of salt evenly on the bottom of the oil pan before the fish is put in the pan.

When adding salt, wait for the oil in the pot to heat up completely. After sprinkling the salt, turn the oil in the pot gently to mix the oil and salt evenly.

Then fry the fish in the pan, because salt is added in advance to adjust the oil temperature, and the fish will not cause a drastic change in the oil temperature after adding the fish, so that the fish will not stick to the pan or break the skin after frying.

Ingredients

1/2 strip Fish
2 spoons Oil
A pinch Salt
several Green Red Pepper
10g Ginger

Pan-fried Fish Fillet

1. Clean all the ingredients and take half of the fish (if you have a lot of family members, you must use one)

2. Cut the fish into three sections, each section has fine lines, don’t cut it

3. Put salt on the fish and marinate it to make the fish more delicious

4. Cut the side dishes

5. Put the oil in the pot, wait for the oil in the pot to heat up completely, sprinkle in the salt and gently turn the oil in the pot to mix the oil and salt evenly.
Then fry the fish in the pan. Do not turn the fish while frying until the bottom is golden. Turn the fish over

6. Sprinkle green and red peppers and ginger on the fish

7. Sprinkle a little salt on the green and red peppers (so that the peppers are more delicious)

8. Pour a little water along the side of the pot

9. Boil until the juice is slightly collected, and toss slightly to make the taste more even

Tips:
1. Fried fish always breaks the skin. In addition to being related to the temperature of the oil, it is also closely related to the freshness of the ingredients.

The fresher and firmer the fish, the more complete and delicious the fried fish. It is recommended that you choose fresh live fish instead of refrigerated frozen fish when frying fish.

2. In order to prevent the fish from sticking to the pot after being put into the pot, it is necessary to drain the water on the surface of the fish and then put it into the pot after cleaning the fish.

3. When frying the fish, be sure not to rush the fish out of the pan. Heat the pan first and then add the oil. Wait until the oil is slightly gassing. The most suitable temperature is about 140 degrees. In this way, the fish fillets can be burnt to brown in a while, which can avoid water loss in the fish meat for too long heating time.

Friends who love to eat fish, have you learned these skills? It must make the fish you make more delicious. If you find it useful, tell the people around you