The Characteristic Cooking of Battered Fish
- Fried Battered Fish: The Perfect Fusion of Crispiness and Tenderness Fried battered fish is a classic delicacy, and its unique taste is deeply loved by people. Take fried battered small yellow croakers as an example. First, clean the small yellow croakers thoroughly, dry the moisture with kitchen paper towels, put them in a bowl, add seasonings such as salt, cooking wine, sliced ginger, and scallion sections, and marinate for 15 to 20 minutes to let the small yellow croakers be fully flavored. Then, prepare a plate and put an appropriate amount of flour or frying powder (you can also mix flour and starch in a ratio of 1:1). Evenly coat the marinated small yellow croakers with a layer of powder, ensuring that every part is covered. Pour an appropriate amount of oil into the pot and heat it to 70% hot (when inserting chopsticks into the oil, small bubbles will quickly emerge around). Put the battered small yellow croakers into the pot. Fry them over medium to low heat. Don't be eager to turn them over during the frying process. After the surface of the small yellow croakers is fried until golden and crispy, gently turn them over and continue frying until the other side is also golden. After frying, take out the small yellow croakers and place them on kitchen paper to absorb the excess oil. The small yellow croakers fried in this way have a crispy outer skin that makes a "crunch" sound when bitten, and the fish meat inside is tender and juicy. Paired with some pepper salt or ketchup, the taste is simply excellent.
- Pan-fried Battered Fish: A Unique Flavor Experience Pan-frying battered fish can create a golden and crispy outer shell on the surface of the fish while retaining the tenderness of the fish meat. For example, when making pan-fried battered salmon, cut the salmon into thick slices, dry the moisture with kitchen paper towels, sprinkle seasonings such as salt and black pepper powder on the fish, and marinate for about 10 minutes. Then, put an appropriate amount of flour on a plate and evenly coat the marinated salmon slices with a layer of flour. Pour an appropriate amount of olive oil into the pan. After the oil is heated, put the battered salmon slices into the pan and pan-fry them over medium to low heat. During the pan-frying process, shake the pan from time to time to prevent the fish from sticking to the pan. When the surface of the salmon is pan-fried until golden, turn it over and continue to pan-fry the other side until both sides are golden and the salmon is fully cooked. The pan-fried salmon can be paired with some vegetable salad, which can not only relieve greasiness but also increase nutrition. The pan-fried battered fish has a crispy texture, and the tenderness of the fish meat sets off the crispness of the flour, bringing people a unique flavor experience.
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