🔥 The "long fried mackerel, not oiled" technique.

🐟 Important techniques (follow this, see the actual results)

1. Liner the fish as dry as possible

After washing the fish, the water must be completely dried.

Use the whole body lining tissue paper.

👉 The drier = the more crisp + not splashing.

2. Use hot oil before frying.

Heat the oil (about 170-180 ° C)

Test: Dip chopsticks. Instantly bubble up is fine.

👉 If the oil is not hot, the fish will be oiled and not crispy.

3.Fry 2 rounds (restaurant tips)

First round: Fry the centerfire to ripen (still don't need much crisp)

Fish break 5-10 minutes

Round two: Accelerate the fire. Refried to crisp the skin.

👉 This method makes the "outer frame, soft in" and frame much longer.

4. Don't fry tight pan

1-2 fry at a time, enough.

👉 If it is too tight, the oil will be cold → the fish is not crisp.

5.Stay on the grill (Do not use solid plates)

Put the fish up and put it on the "grill."

Not placed on a plate or stacked paper.

👉 wind through = not damp = long frame

6. Sprinkle some salt after frying.

Sprinkled a little while still hot

👉 helps remove moisture, crisps the skin.

7. Special Trick (Gods)

Mix a thin layer of dough (crispy fried dough / a little rice dough) before frying.

👉 will have a longer surface.

❌ something to avoid.

❌ It's not hot.

❌ return to fish too often

❌. Close the lid during the fry.

❌ stacked while still hot.

💡 Brief summary

"Dry Fish + Hot Oil + 2 Round Fry + Gridiron Break = Definitely Long Frame."