How to slice fish without it falling apart?

Fish filleting is a common way of eating in many places. In addition to eating it raw, it can also be fried, blanched, or cooked into soup after being sliced. Slicing fish fillets actually requires a lot of knife skills, so what is the best way to cut fish fillets?

How to cut fish fillets so they don't fall apart

The first step is to sharpen the knife.

When slicing fish fillets, make sure the kitchen knife is as sharp as possible. A dull knife will not produce good fish fillets and the fish will fall apart easily.

Step 2: Cut off the fish head.

First, use kitchen paper to dry the fish to prevent it from slipping. Then hold the fish head with one hand and use the kitchen knife with the other hand to cut off the entire fish head.

The third step is to remove the bones.

Use a kitchen knife to cut along the spine in the middle of the fish, all the way to the bottom, and you can slice off the entire piece of fish.

After slicing one side, turn it over and slice it again. Finally, the whole fish is divided into: two pieces of fish meat, a spine, and a fish head.

Step 4: Slicing.

The fish meat has lines, so we need to cut along the lines. Hold the fish meat with one hand, and with the other hand, hold the kitchen knife and cut at a 45-degree angle to fillet the fish.

How to fillet fish

Filleting fish is actually very easy if you master the skill of your arms. Take grass carp as an example. First, kill the grass carp, remove the thrush, take off the head, scrape the slime on both sides of the fish with a knife, and scrape the cutting board clean (to prevent slipping and hurting your hands). Use a knife to fillet the fish into three sides, and then use a blade to cut off the small bones until the fish meat is clean. Then use a knife to fillet the fish meat one by one.

How to batter fish fillets

The first step is to slice the fish and wash away the blood.

The second step is to drain the water, put the fish fillets into the pot, add salt, chicken essence, tenderizer powder, add appropriate amount of water, stir continuously in one direction, and add water and egg white in the middle.

In the third step, you can feel the fish fillet is slowly becoming firm, but it is not enough, you need to continue stirring. When foam appears, add cornstarch and stir the cornstarch in one direction.

Finally, put it into a fresh-keeping box, cover it with plastic wrap and it can be used the next day.