It cannot be eaten under normal circumstances, but it can be made into crispy fish so that the fish bones can be eaten.

How to make crispy fish

Ingredients: croaker, starch, eggs, corn, starch, green onions, ginger, salt, cooking wine, oyster sauce, white pepper, allspice, Sichuan peppercorns powder, garlic powder, cooking wine.

First go to the market to buy some fresh yellow croaker, rinse it with clean water after buying it home, then remove the head, tail and internal organs of the yellow croaker, then rinse it with clean water to remove the blood from the fish. Rinse the dirty things, drain the water, and set aside for later use.

Sprinkle the washed yellow croaker with white pepper, oyster sauce, salt, Sichuan peppercorns, shredded green onion, shredded ginger and an appropriate amount of cooking wine, then mix evenly with your hands and marinate for about half an hour. . During the marinating process, stir frequently and turn the fish underneath so that the marinating will be more even, the fishy smell can be removed, and the fish will be more flavorful.

Prepare a large bowl, add cornstarch and flour to the bowl, then add an appropriate amount of white pepper, garlic powder, pepper powder, five-spice powder and an appropriate amount of water, and mix the flour into a paste. It doesn’t need to be too thick, as long as you don’t have a hanging spoon or chopsticks. The ratio of cornstarch to flour is 1:4. Then add an egg yolk into the batter and stir it quickly with chopsticks.

Heat the oil in the pan. You need more oil because you will be frying the croaker later. When the oil temperature rises to 50-60% hot, that is, when you put the chopsticks in and there will be a lot of bubbles, it will be almost done. alright. Then use chopsticks to pick up the marinated croaker, put it into a bowl with batter, let the fish be evenly coated in batter, and then put the fish into the oil and fry it. When frying the fish, the heat should not be too high. Turn to medium-low heat.

Wait until one side of the croaker is fried until golden brown, then flip it over. Fry slowly over low heat until both sides of the croaker become golden, take the fish out, drain the oil, and put it in a bowl for later use. . Then continue to heat the oil until the oil temperature rises, then put the fish into the pot and fry again for a second time. Fry for 10 to 20 seconds, take the fish out, drain the oil, and the crispy fish is ready.