How to grill charcoal grilled fish so it’s crispy on the outside and tender on the inside
As a classic delicacy, charcoal-grilled fish has an endless aftertaste with a crispy texture on the outside and tender on the inside. This article will combine the hot topics and hot content on the Internet in the past 10 days to provide you with a detailed analysis of how to grill perfect charcoal grilled fish, and provide structured data for reference.
1. Key steps for grilling fish
1.Choose fish: Choose fresh fish, such as grass carp, bass or carp, the best weight is about 1.5-2 pounds.
2.pickled: Marinate with salt, cooking wine, ginger slices and green onions for 30 minutes to remove the fishy smell and increase the aroma.
3.seasoning: Add chili powder, cumin powder, pepper powder and other seasonings to enhance the flavor.
4.grilled: First bake over medium heat until the surface is slightly charred, then turn to low heat and bake slowly to ensure the inside and outside are cooked through.
2. The most popular charcoal-grilled fish topics on the Internet in the past 10 days
| topic | heat index | Main discussion points |
|---|---|---|
| Home recipe of charcoal grilled fish | 85 | How to grill fish at home in the oven or over a charcoal fire |
| Charcoal Grilled Fish Seasoning Recipe | 78 | The proportion and combination of secret seasonings |
| Healthy way to eat charcoal grilled fish | 65 | Healthy grilling with less fat and salt |
| Fish species selection for charcoal grilled fish | 72 | The taste and grilling time of different fish species |
3. Charcoal grilled fish grilling time and temperature reference
| Fish species | Baking temperature (℃) | Baking time (minutes) |
|---|---|---|
| grass carp | 180-200 | 20-25 |
| sea bass | 170-190 | 15-20 |
| carp | 190-210 | 25-30 |
4. The secret to getting a crispy roast on the outside and tender on the inside
1.fish body knife: Make a few cuts on both sides of the fish body to facilitate heat penetration and shorten the grilling time.
2.Oil brushing techniques: Brush oil several times during grilling to keep fish skin crispy.
3.Turning time: Bake until one side is golden brown before flipping over to avoid loosening the fish due to frequent flipping.
4.Fire control: First use high heat to lock in the moisture, then use low heat to roast slowly to ensure the inside and outside are cooked thoroughly.
5. Frequently Asked Questions about Charcoal Grilled Fish
1.What to do if fish skin sticks to the net?: Brush a layer of oil on the grill net before baking, or line it with tin foil.
2.What should I do if the fish meat doesn’t taste good?: Extend the marinating time to 1 hour, or brush the seasonings multiple times during baking.
3.How to tell if fish is done?: Use chopsticks to insert into the thickest part of the fish meat. It can be easily penetrated and there is no blood.
6. Conclusion
The key to making charcoal-grilled fish charred on the outside and tender on the inside lies in the perfect combination of fish selection, marinating, heat and seasoning. I hope the structured data and detailed steps in this article can help you easily grill delicious charcoal-grilled fish at home. Come and try it!
check the details
check the details
en
