Crispy fried fish

Recipe introduction: small strips are thin, flat and tender, and the meat is tender. We are used to frying here, swallowing the bones together when eating, and absolutely supplementing calcium.

material

Half a catty, depending on the amount of spontaneous flour, salt, spiced powder, cooking wine, water, onion, salt and pepper, basil leaves.

working methods

1. Slice the long fish, gut it, wash it and drain it. Put it into a pot, add five spices powder, cooking wine, salt and onion, stir well and marinate for 30 minutes. (Keep 2 points of salinity, and finally sprinkle with salt and pepper powder)

2. Mix the spontaneous flour and water into a batter, and the batter should not be too thick. Put the salt strips in the batter and clip them out. The batter can be scratched from beginning to end, and the whole fish is still wrapped in a layer of batter. It is said that the stupidest way to judge the thickness of batter is to see if you can find fisheye. )

3. Heat the oil to 80% heat and fry the fish. When frying, turn to low heat and fry slowly until both sides are yellow and crusted, then take out, turn off the fire and suck up the fried fish with oil-absorbing paper.

4. When the oil temperature is cold, heat the oil and fry it for the second time. After this frying, the two sides of the small strip will become golden and crisp, and you can take a bite. Be careful when you put the plate, or you will break the fish's tail. Finally sprinkle with salt and pepper and basil leaves.