Why are the fish chips eaten in the hotel so crisp?

The method of frying fish slices will be brittle.

More importantly, mixing the pulp. Enlarge the starch in the bowl, then put less water and put it bit by bit, otherwise it will become thinner.

Heat the oil to 80% heat, and grab the fillets evenly in the paste. Be careful not to scratch the fillets. After soaking evenly, spread it out and fry it in a pot. Take them out until the corners turn yellow. Heat the oil to 80% heat again, and then pour the fillets into the second frying. That's because they can't be so crisp once, so they will be fried twice. The term is called re-frying, so that the crispness can be maintained for a while.

How to catch fried fish fillets;

Ingredients: perch 1.

Accessories: corn starch 30g.

Seasoning: salt 3g, soy sauce 10g, vinegar 25g, onion 5g, cooking wine 5g, vegetable oil 150g, sugar 25g, water 15g and sesame 2g.

1. The main raw materials should be killed now, and cannot be cut into fillets after thawing, because the fish will be bad if frozen and thawed, even if sliced. This can be stewed fish and the starch is corn starch.

2. Cut a knife at the back of the fish head, and then stick the fish ridge bar from the tail. When the music is halfway through, you will encounter the resistance of the upper body thorns. Then stick that piece hard and cut off the thorn.

In this way, half of the fish was sliced, and the broken thorn in this fish will be treated later.

4. After slicing both sides, handle the spines cut from the fish, slice obliquely with a knife, and slice along the texture of the spines. Slicing fish without thorns is a waste of raw materials, and the rest can be boiled in water.

5. Cut the fish into large pieces and then cut into more suitable parts.

6. Prepare the final finished fish fillet. Tilt the fillets, not too thin, but a little thicker, about half a centimeter.

7. Put the slices in the bowl.

8. Add onion, rice wine and salt to taste.

9. It is more important to mix the pulp. Enlarge the starch in the bowl, then put less water and put it bit by bit, otherwise it will become thinner.

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1 1. Then you need to make a juice, which is actually sweet and sour juice. It consists of 10g soy sauce, 25g sugar, 25g vinegar, 3g salt and 15g water. Then you sit in the pot and thicken it a little bit.