If fried fish wants to be crispy, it is mainly to master the oil temperature of hanging pulp and fried fish, which is the key. Fish is a very common food on our living table. Fried fish is delicious, nutritious and crisp in appearance. There are two kinds of fried fish, one can be fried directly in the oil pan, the other is wrapped in a layer of powder and fried in the pan, and the second is beautiful and delicious. Today, I will share my usual experience of frying fish until it is crisp.

Fish and chips

Ingredients: 2 kg of small fish, 50 g of flour, 20 g of starch, eggs 1 piece.

Seasoning: ginger 1, cooking wine, pepper, bean paste, salt.

Practice: 1. Scale the bought small fish. If the scales don't go away, it will affect the taste, the fried fish will not be crisp, and the gill of the visceral fish should be cleaned.

2. Wash the small fish, control the moisture, add ginger, cooking wine, bean paste and pepper, and marinate for 10 minute.

3. Add 50g of flour and 20g of starch to the bowl and beat 1 egg evenly. When diluted with water, it is not easy to get too much water. Too thin to wrap, too thick to fry and not brittle to affect the taste.

4. Put the salted fish into the prepared flour and coat it with flour.

5. Pour a little more oil in the pot and put cold oil in the hot pot. Add the small fish wrapped in flour and fry it slowly in the pot, so that the fried small fish will be crisp, fragrant and tender, and fry until golden on both sides. Take out the oil control, turn the medium heat to 80% heat, pour in small fish and fry for one or two minutes, and take out the oil control. The purpose of re-frying is to make small fish more brittle.

Summary: 1, small fresh fish should not be too big or too small.

2, the powder should be wrapped, and the fried fish should be crisp.

3. When frying fish, fry it slowly with low fire. It's easy to fry when the fire is big, and it's not cooked inside.