How to make fish crispy when fried: hot topics and practical tips on the Internet
Recently, the topic of cooking skills has been hot on social media, especially how to fry fish so that it is crispy on the outside and tender on the inside. This article will combine the hot discussions on the Internet in the past 10 days to give you a structured presentation from material selection, marinating, breading to oil temperature control, etc.“How to make fish crispy when fried?”complete solution.
1. Statistics on popular fish-fried topics on the entire network (last 10 days)
| platform | Amount of related topics | Popular keywords | Tips for highest likes |
|---|---|---|---|
| Tik Tok | 12,000 items | Batter proportions and re-frying techniques | Beer instead of water |
| 6800+ discussions | Oil temperature control, fish skin treatment | Refrigerate and marinate for 2 hours | |
| little red book | 4300+ notes | Starch selection, oil absorption method | Corn starch + glutinous rice flour mix |
| Station B | 210+ videos | Kitchen tools, temperature control tips | Use of infrared thermometer |
2. Five key steps to make fried fish crispy
1.Fish selection processing
Popular recommendations: grass carp (48%), hairtail (32%), small yellow croaker (20%)
• Thickness is controlled at 1.5-2cm
• Pat dry with kitchen paper and refrigerate for 30 minutes
2.Pickling recipe
The top three recipes voted by the entire network:
• Classic: ginger, green onion + cooking wine + salt (65%)
• Innovative version: lemon juice + black pepper (22%)
• Flavor version: five-spice powder + pepper powder (13%)
3.Breading techniques
| Powder combination | Crispness | Oil absorption rate |
|---|---|---|
| plain flour | ★★☆ | higher |
| corn starch | ★★★ | medium |
| Starch + baking powder | ★★★★ | lower |
4.Oil temperature control
• First frying: 160-170℃ (3 minutes)
• Re-explosion: 190℃ (30 seconds)
• Latest trend: Using an air fryer (180°C for 12 minutes) increases the heat by 37%
5.stay crispy
• After cooking, place on a grill rack instead of a plate
• Sprinkling order: salt and pepper first, then chili powder
• The latest internet celebrity way to eat: with yogurt sauce (8.2 million views on Douyin)
3. 3 black technologies that netizens have tested to be effective
1.soda paste: Use soda water instead of water to make the batter. The bubbles will make the skin more fluffy (Xiaohongshu has 56,000 collections)
2.freezing treatment: Coat in flour and freeze for 15 minutes before frying to reduce flour loss (Weibo topic #FROGFRAME# has been read 32 million times)
3.Double coated: Dip in egg liquid first → dry powder → then dip in egg liquid → bread crumbs (the actual crispiness increased by 40% as measured by the UP master of Station B)
4. Analysis of Common Failure Causes
| Problem phenomenon | main reason | solution |
|---|---|---|
| The outer skin falls off | The fish body is not dried | Refrigerate and dehydrate after pickling |
| Not crispy enough | Oil temperature is too low | Insert chopsticks until bubbles bubble up before adding to the pot |
| Color is too dark | Starch has high sugar content | Switch to sugar-free potato starch |
5. Inventory of special fish frying methods from various places
•Shunde, Guangdong: Pickled fish with tangerine peel powder + thin pulp
•Japanese tempura: Ice water paste + sesame oil
•British fish fry: Beer batter + tartar sauce
•Latest Internet Celebrities: Salted egg yolk powder coating (Douyin Challenge has more than 500,000 participants)
With these techniques proven across the internet, you can easily makeGolden and crispy, not soft after being stored for a long timeThe perfect fried fish. It is recommended to collect the data table mentioned in this article and refer to it the next time you cook. Welcome to share your fish frying experience!
check the details
check the details
en
