How to marinate fried fish
In the past 10 days, among the hot topics about food preparation on the Internet, "How to marinate fried fish" has become the focus of many netizens. Whether it’s a family dinner or a get-together with friends, a crispy and delicious fried fish can always be the highlight of the table. This article will give you a detailed introduction to the pickling method of fried small fish, and attach data on recent hot topics across the Internet.
1. Recent hot topic data on the entire network
| Ranking | hot topics | heat index | Main discussion platform |
|---|---|---|---|
| 1 | Fried fish pickling method | 985,000 | Douyin, Xiaohongshu |
| 2 | Homemade fish frying tips | 762,000 | Weibo, Bilibili |
| 3 | Share the secret recipe for removing fishy smell | 658,000 | Zhihu, go to the kitchen |
| 4 | Comparison of pickled fish | 534,000 | Baidu Tieba |
| 5 | Fish oil temperature control | 421,000 | Kuaishou, Douban |
2. Detailed steps for pickling fried small fish
1. Material selection and preparation
Choose fresh small fish (such as small yellow croaker, small hairtail, etc.), about 500 grams. Make sure the fish’s eyes are clear, its gills are bright red, and its body is elastic.
2. Basic processing
(1) Clean and remove internal organs and fish scales
(2) Use kitchen paper to absorb the moisture
(3) Make a few cuts on both sides of the fish body (to facilitate the flavoring)
3. Pickling recipe
| Material | Dosage | effect |
|---|---|---|
| cooking wine | 2 tablespoons | Remove the fishy smell |
| light soy sauce | 1 tablespoon | seasoning |
| Salt | 1 teaspoon | basic seasoning |
| white pepper | 1/2 teaspoon | Add flavor |
| ginger slices | 5-6 pieces | Remove fishy smell and increase aroma |
| Scallions | Appropriate amount | Add flavor |
4. Pickling steps
(1) Put the processed small fish into a large bowl
(2) Add all seasonings and spread evenly
(3) Cover with plastic wrap and refrigerate
(4) Pickling time: 1-2 hours in summer, 2-3 hours in winter
3. Pickling tips hotly discussed by netizens
According to recent online discussions, the following pickling techniques are highly recommended:
1.Beer instead of cooking wine: Marinate with appropriate amount of beer to make the fish tender and smooth
2.Magical effects of lemon juice: Add a little lemon juice in the last 10 minutes of marinating for better fishy removal effect
3.Starch locks freshness: After marinating, wrap it in a thin layer of starch to maintain the moisture of the fish.
4.Pickled in sections: Marinate for 30 minutes first, then turn over and marinate for another 30 minutes for more flavor.
4. Precautions before frying
1. After taking out the marinated fish, use kitchen paper to absorb the surface moisture.
2. The oil temperature is optimally controlled at 170-180℃
3. Take out the oil after frying for 1-2 minutes for the first time, then fry again for 30 seconds after the oil temperature rises.
4. Do not stir frequently during frying to avoid damaging the shape of the fish.
5. Comparison of special pickling methods from various regions
| area | feature | main seasoning |
|---|---|---|
| Guangdong | Sweet taste | Add a little sugar and five-spice powder |
| Sichuan | spicy flavor | Add Sichuan peppercorns and chili powder |
| Jiangsu and Zhejiang | Salty and umami flavor | Add a small amount of MSG and sesame oil |
| Shandong | Sauce flavor | Add appropriate amount of sweet noodle sauce |
Through the above detailed pickling methods and techniques, I believe you can also make fried fish that is crispy on the outside, tender on the inside, and fragrant. According to personal taste preferences, the proportion of ingredients can be appropriately adjusted to create your own unique flavor.
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