Fried small fish is a very good side dish to drink. It is crispy and crispy, and even the fishbone is fried. You can't eat the fishbone at all. You don't have to worry about being caught by the fishbone, so it is very comfortable to eat. I once worked in a five-star catering company, and there was a crispy fried small yellow croaker in everyone's shop, which was especially distinctive. The pickled small fish is especially delicious, not fishy at all, and fried so crisp that even the fishbone can be eaten directly.

I used to go to the restaurant kitchen to learn this kind of crispy fish from the chef in everyone's shop. The chef also taught me how to cook it carefully, and I trained myself at home several times. I felt that the fish was so crisp that I could eat it directly. Here, I will take fried small yellow croaker as an example to respond to the problem of the subject. Small yellow croaker belongs to freshwater fish and has a very strong smell. Therefore, before frying fish pieces, it is necessary to do a good job of removing fishy smell and refreshing, that is, pickling. The small yellow croaker is marinated for several hours with coriander, shallots, ginger slices, rice wine and other materials.

Then there is tapioca starch. Note: here is dry starch, not noodles, which is also the most critical practical operation of small fish frying. The small fish wrapped in noodles are crispy outside and tender inside, which can't reach the overall crispy feeling. Even when eating, you should pay attention to the fishbone to avoid being stung by the fishbone. Next, another key is coming: the fried small fish must be fried again, so that the oil temperature of the fried fish can be raised, and the fish can be put in a few batches, so that the fried fish can be crispy, and the oil can be controlled from the pan to replenish water, which is also the second key link of the crispness of small yellow croaker. Fried small fish should not be put into a glass container immediately and covered.

spread it out and let it cool completely, so that the crispness of the fish can be fully released. Crispy small yellow croaker: Food: small yellow croaker (refrigerated) 511g chives 1 parsley 1 ginger slices 1 rice wine moderate oil consumption moderate soy sauce moderate dry starch moderate salt moderate spiced powder moderate practice: Process 1. First unfreeze the small yellow croaker with indoor temperature, remove the internal organs and fish internal organs, soak it in rice washing water, and then rinse it with cold water. Pick it up and drain it. Wash shallots and coriander, pull shallots into onion knots, break coriander into 2 sections, and cut fresh ginger into shreds.