How to fry tama fish
In the past 10 days, "How to fry tama fish" has become one of the hot topics on the Internet about food preparation. As a common seafood ingredient, tama fish is loved for its tender meat and rich nutrition. This article will give you a detailed introduction to the frying method of tama fish, and attach relevant data and techniques.
1. Basic information about tama fish
| Project | data |
|---|---|
| scientific name | yellowfin snapper |
| Commonly known as | Tama fish, yellow leg stand |
| Optimal frying temperature | 170-180℃ |
| average frying time | 3-5 minutes |
| Common weight | 200-500g/bar |
2. Preparation for fried tama fish
1.Ingredients selection: Choose fresh tama fish with clear eyes, bright red gills and elastic body.
2.Processing steps:
| steps | Operating Instructions |
|---|---|
| Clean | Rinse the inside and outside of the fish with clean water |
| Remove scales | Use the back of the knife to scrape off the scales |
| eviscerate | Take it out from the abdomen |
| Change the knife | Make 3-4 cuts on each side of the fish body |
3. Frying methods and techniques
1.Pickling recipe:
| Material | Dosage (500g fish) |
|---|---|
| salt | 5 grams |
| cooking wine | 15ml |
| ginger slices | 3-4 slices |
| Scallions | Appropriate amount |
2.Breading options:
| Breading type | Features |
|---|---|
| plain flour | Soft skin |
| starch | Crispy skin |
| Bread crumbs | Golden and crispy skin |
3.Frying steps:
① Marinate for 20 minutes and then drain the water.
② Coat the powder evenly
③ Raise the oil temperature to 170℃ and put it in the pot
④ Fry for 2 minutes to set and then turn over
⑤ Continue to fry until golden brown (about 3-5 minutes)
4. Frequently Asked Questions
| question | solution |
|---|---|
| Fish sticks to the pan | The oil temperature is not enough or the fish body water is not drained |
| The skin is not crispy | The breading is too thin or the oil temperature is too low |
| Fish too old | Frying time is too long |
5. Nutritional data
| Nutritional information | Content (per 100g) |
|---|---|
| heat | 120 kcal |
| protein | 20.5 grams |
| fat | 4.3 grams |
| carbohydrates | 0 grams |
6. Tips
1. You can apply a small amount of vinegar on the fish body before frying to get a better effect of removing the fishy smell.
2. Re-fry for 30 seconds to make the skin crispier.
3. It tastes better when eaten with lemon juice or salt and pepper.
4. Controlling the oil temperature is key. You can use a thermometer or wooden chopsticks to test (the appropriate temperature is when small bubbles appear when inserted into the oil).
Through the above detailed steps and data, I believe you will be able to fry delicious tama fish that is crispy on the outside and tender on the inside. This dish is not only suitable for daily family consumption, but also a good choice for banquets. Master the heat and techniques to take your cooking skills to the next level!
check the details
check the details
en
