How to fry crucian carp in a non-stick pan: popular tips and structured guide on the Internet
Pan-fried crucian carp is a home-cooked dish, but how to make the fish skin golden and crispy and non-stick has always been a hot topic among kitchen novices and cooking enthusiasts. Combining hot discussions and practical tips across the Internet in the past 10 days, this article will provide structured data on fish selection, preprocessing, fire control, etc. to help you easily master the secret of frying crucian carp.
1. Summary of popular techniques for frying crucian carp on the Internet (last 10 days)
| keywords | heat index | Core skills |
|---|---|---|
| Remove the fishy smell from crucian carp | 85% | Marinate with ginger slices and cooking wine for 10 minutes |
| Fried fish without breaking the skin | 92% | Wipe dry and pat the starch |
| Fire control | 78% | Fry slowly over medium-low heat, avoiding frequent turning. |
| Pot selection | 65% | Recommended cast iron pan or non-stick pan |
2. Five key steps for frying crucian carp in a non-stick pan
1.Fish selection and pretreatment: Choose 300-400 grams of fresh crucian carp, completely remove the black membrane from the abdominal cavity after slaughtering, and use kitchen paper to absorb the surface moisture.
2.Pickle to remove the smell: Make cuts on both sides of the fish body and marinate with the following ingredients for 15 minutes:
| Ingredients | Dosage | function |
|---|---|---|
| ginger slices | 5 pieces | Remove fishy smell and increase aroma |
| cooking wine | 1 tablespoon | Sterilize and remove odor |
| salt | 1/2 teaspoon | basic seasoning |
3.surface treatment: After marinating, dry the water again and pat a thin layer of cornstarch (about 5 grams) evenly on the fish body to form a protective film.
4.Frying techniques:
| steps | temperature | time |
|---|---|---|
| Hot pan with cold oil | medium heat | 1 minute |
| Sprinkle salt to prevent sticking | - | Sprinkle a little salt on the bottom of the pot |
| Fry the first side | medium to small fire | 3-4 minutes |
| Fry over | medium to small fire | 2-3 minutes |
5.Timing of serving: Gently push the fish body with a spatula. Remove from the pan when it can move easily. At this time, the fish skin will be evenly golden.
3. Analysis of Common Failure Causes
| Problem phenomenon | main reason | solution |
|---|---|---|
| Damaged fish skin | Turning too early/not drying the water | Fry until set and then turn over |
| Serious sticking to pan | Insufficient oil temperature/improper pot | Use a thick-bottomed pot and set the oil temperature to 180°C |
| Fishy smell remains | The black film has not been removed/insufficient marinating | Thoroughly clean the abdominal cavity |
4. Advanced skills: comparison of different cooking methods
| method | Advantages | Disadvantages | Applicable scenarios |
|---|---|---|---|
| Dry frying method | Crispy skin and tender meat | Need precise temperature control | small family stove |
| Oil immersion method | Even heating | High fuel consumption | professional kitchen |
| air fryer | Less oil and healthy | Slightly dry taste | Fat loss crowd |
After mastering these techniques, you will not only be able to fry perfect non-stick crucian carp, but you will also be able to choose the most suitable cooking method according to different needs. It is recommended to strictly follow the heat and time control when trying it for the first time. Once practice makes perfect, you can adjust it flexibly.
check the details
check the details
en
