Deep Fried Small Fish How to Make Deep Fried Small Fish Crisp and Delicious
Main Ingredients
Small Fish
250g
Supplementary Ingredients
Oil
Moderate Amount
Salt
1 tsp
Peppercorns
2g tsp
Corn Starch
1tsp
Flour
4tsp
Corn Starch
1tsp
Corn Starch
1tsp Starch
1 tsp
Flour
4 tsp
Wine
1 tsp
Egg
1pc
Steps
1.Take the small fish you bought, remove the scales and the guts, rinse it, and control it to dry.
2. Add salt and mix well.
3. Add pepper, mix well.
4. Add wine, mix well.
5. Cover the fish with plastic wrap and marinate for 30 minutes.
6. Add cornstarch to the marinated fish.
7. Add flour.
8. Let the surface of the small fish coated with a book layer of flour and starch, mix well.
9. Crack the egg into a bowl and beat it to make an egg wash, then, put the small fish coated with flour and starch into the egg wash and hang an even layer of egg wash.
10. In a pan filled with oil, burned to 80% hot, will be wrapped in egg mixture of small fish into the medium heat frying until both sides of the golden brown.
11. Fish out the fried minnows, control the oil, plate, and serve.
Fried small fish how to fry will not become crumbs
Fried small fish marinated, add a little flour and then squeeze will not become crumbs!
Main ingredients: 300 grams of small fish, 30 grams of flour.
Accessories: 50 milliliters of vegetable oil, 30 milliliters of water, 5 grams of salt, 1 fine shallot.
Fried small fish practice
1. Small fish with water first wash off the dirty soil.
2. Use your fingernail to pinch a mouth on the belly of the small fish, and then squeeze out the guts in the belly and throw them away.
3. Cleaned small fish in a large bowl, add flour and salt with chopsticks and mix well, add water in the mixing process.
4. Pour oil into the pot, burn to 6, 7% heat, is to put the chopsticks into the oil, there are small bubbles can be, into a part of the flour-coated small fish into the pot, and then gently turn with chopsticks to prevent the small fish stick together.
5. When the surface of the fish is golden brown, remove it from the hot frying pan, drain off the excess oil and put it on a plate, sprinkle some scallions on it.
How to fry small fish, and smoked small fish! ~
Ten centimeters long small carp, remove the gills and water. Control the water, put some salt. A little pepper, mix well, and then put a little dry starch. Boil oil, the oil temperature is not too high, fried into a golden brown, and then fry the other side. Fry six or seven fish at a time. The fish can be eaten without picking at the spines after frying.
Note:
1. The oil temperature is not too high, too high outside cooked inside raw, too low fish will be too hard, the oil temperature is lower than high good, high will be paste;
two generally do not use flour, flour is a little sticky, with dry starch, use less, too much will be fried out of a powdered crust;
three, you can be promoted to other fish, but the fish is not too big or too thick, if the fish is big you can cut some small mouths in the body of the fish, of course, the fish is not too big.
Three, can be extended to other fish, but not too big or thick, if the fish is big, you can cut some small cuts on the fish, of course, if the fish will appear this way (there is a theorem that says; banana big that banana peel must also be big, the inference is that the fish is big thorns are also big, and sometimes will be stuck in the throat);
Four, do not put a lot of oil (the rest of the oil will be fishy), not five or six of the bar, add oil can add a little bit of cooked soybean oil, deep frying the last time when the fish can be put less than two fish, so that the last basically use up the oil.
five, according to their own tastes, can also put starch before adding vinegar or dry red pepper or cumin or something;
six, put a little less salt, too salty is not good, the body is not good, other salt is also good (what things fried in oil will not be good ah);
seven, the first deep-fried fish if the fish a little bit soft, you can put it into the pot to fry a little while.
Eight. I bought two pounds, it can be, of course, more people to be more,
nine, just thought up, the fish combined with a good starch, the stomach of the fish and then hand break some, to prevent the two sides of the belly fried when sticking.
The practice of smoked fish is relatively simple Fish clean up, on the salt pickle half a day or so into the flavor, and cool dry Get some chaff (really no sawdust can also be), slowly smoked it, smoked (don't open fire ah, oh, that's the burning of the fish) to the fish until dry, generally 3-4 hours, with chaff is very fragrant, sawdust in general.
Fried fish how to fry will be crispy
Fried fish to fry crispy can be the first small fish wrapped in fried batter, the following is the specific method: Ingredients: 500 grams of fish, vegetable oil, moderate amount of batter: 100 grams of low-gluten flour, 150 ML of beer, egg yolks 1, salt 1/2 tablespoon, 1/2 tablespoon of crushed black pepper, pepper 1 tablespoon, five spices 1 tablespoon, garlic 1/2 tablespoon 1, will buy the fish scaled and cleaned, and will be able to use it to make the fish dry. buy small fish scaled and cleaned, dry water spare.
2: Combine all ingredients for the batter and stir until no particles remain. 3, put the small fish into the batter, slightly soaked, so that the flavor.
4, the oil heated to 6 hot, into the fish frying stereotypes, reduce the heat, slowly fried crisp, light brown color fish out of the oil control. 5, fried fish out of the plate, dipped in their favorite seasoning can start to eat.
.
.