Fried fish seems troublesome, but as long as the technology is good, it can be eaten for a week at a time, and it is as crispy as before. Everyone who likes to eat knows that when frying small river fish, the smaller the fish, the better, but it is a test of technology. Small fish are easy to cook, and if the heat is not well controlled, the whole dish will be gone. In addition, small fish is difficult to handle. If it is not handled properly, the fishy smell is difficult to remove, which will seriously affect the taste.
Crispy and delicious is the essential taste of fried small fish. Some people fry fish directly in the pot, while others wrap them in flour. In fact, both of these practices are lacking.
Actually, frying small fish is very simple. If you want to fry fish, it is fragrant and crisp, and it will not regain its moisture. Just change the method a little. Let's share with you the practice of pencil necked monkeys to ensure that the fried fish is fragrant and crisp!
Stir-fried Xiaohe fish
Ingredients required: 500g Xiaohe fish, egg 1 piece, a little flour, a little starch, soy sauce 1 tablespoon, 2 tablespoons cooking wine, sugar 1 tablespoon, appropriate amount of pepper, onion, ginger and garlic, and appropriate amount of salt.
Specific steps:
1. Choose fresh river fish. Of course, it would be better if you met wild river fish.
2. Clean the small river fish, especially the black membrane in the viscera and stomach, to reduce the fishy smell. After cleaning, rinse with clear water several times and put it on a plate for later use.
3. Wash and chop the onion, ginger and garlic.
4. Put the small fish into a large pot, add onion, ginger, garlic, salt, sugar, cooking wine, soy sauce and pepper in turn, and mix well for curing.
5. It takes more than 2 hours to marinate, and it can be marinated for half a day if time permits, so that small fish will taste more fragrant. The salted river fish is poured out of excess water, which further reduces the fishy smell of the fish.
6. Put a proper amount of flour and starch in the pot, the ratio of flour and starch can be 1: 1, and then add an egg to break up.
7. Add a proper amount of water, stir the flour into batter, put the marinated small fish into the batter one by one, take them out for about 10 second, and remove the excess batter on the surface.
8. Add the right amount of cooking oil to the pot. When the oil temperature is 60% hot, put the small fish in. Be careful not to put too much at a time to avoid sticking together. Deep-fry on medium and small fire until golden on both sides, and remove.
9. After all the small fish are fried, heat the oil temperature to 90%, fry the small fish once, and remove the excess water for about 30 seconds.
10. The fried fish is golden on both sides, and can be eaten after draining the oil, or put it in oil-absorbing paper to absorb excess oil beads.
Fried river fish is crispy and delicious. Friends who like heavy taste can also mix dried vegetables or dip in sauce, which is extremely delicious!
Skills summary:
1. Small fish should be fresh and handled carefully, especially the black film in the belly should be cleaned to reduce the fishy smell.
2. After pickling the small fish, it is necessary to remove the excess water, which also helps to remove the fishy smell.
3. You can add proper amount of flour and starch, which can not only keep the viscosity, but also make the small fish more brittle.
When frying for the first time, the small fish should be cooked one by one, and the number of the same pot should not be too much to avoid sticking together.
5. Re-frying can increase the crispness of small fish, and it is not easy to regain moisture.
I am a thin monkey. If you like the food I shared, please like, collect, forward and support it! Welcome to the pencil monkey kitchen. I will share various food practices with you every day for your reference. The three of us must have a teacher! If you have better food and suggestions, please share them in the comments section. See you tomorrow!