How to fry grass carp so that they are not easily broken

When frying grass carp, the key to keeping the fish meat intact is to control the heat, process the fish meat in advance, and master the flipping technique. The fragility of fried fish is mainly related to the moisture content of the fish meat, the selection of cooking utensils, and the operating techniques. Methods such as pickling and dehydration, hot pot and cold oil, and slow frying over low to medium heat can effectively reduce fragmentation.

Before frying fish, use kitchen paper to absorb the surface moisture to avoid splashing water and oil during frying, which may cause the fish meat to loosen. Grass carp can be marinated with a little salt for 10 minutes first. Salt can help the fish shrink and dehydrate, enhancing its compactness. Make a few cuts on both sides of the fish body to accelerate uniform heating and prevent the fish skin from shrinking and deforming. It is recommended to use cast iron pots or non stick pots for cooking utensils. After fully heating, pour in cooking oil. When the oil temperature is 60% hot, gently put in the fish. Do not flip it for the first 30 seconds. After the bottom is set, use a spatula to test the looseness from the edge. When the thickness of grass carp exceeds 2 centimeters, it is necessary to adjust the heat to medium to low and extend the frying time to avoid external scorching and internal growth. When flipping, the movement should be gentle and gentle. You can use two shovels to support the fish body while flipping, or use a pot lid to assist in flipping. If ginger slices are used to wipe the pot before pouring oil, it can further reduce the probability of sticking to the pot. During the process of frying fish, avoid frequent movement and leave at least 2 minutes between each flip to allow the fish skin to form a crispy protective layer. Squeeze a small amount of lemon juice before serving, as acidic substances can make fish fibers firmer.

It is recommended to choose fresh grass carp weighing less than 500 grams for daily fish frying. If it is too large, the meat quality will be difficult to control. When pairing with deodorizing seasonings such as scallions, ginger, and garlic, they should be added after the fish is half cooked. Adding them too early can easily cause a burnt texture. Fried grass carp can be paired with steamed vegetables to reduce oil intake. If you pursue a more crispy texture, you can pat a thin layer of starch on the surface of the fish meat, but be careful to control the oil temperature to avoid coking. refrigerated fish need to be reheated before frying, as excessive temperature differences can cause rapid protein shrinkage. Clean the cookware promptly after cooking, as burning residual fish protein will increase the probability of sticking to the pot next time and affect the integrity of the finished product.