When it comes to deep-fried fish, this should be the childhood memories of many eighty and ninety years later, when the ingredients are not as abundant as now, but the freshwater resources are still very abundant. The water in the village creek is full and clear, and there are many carp, small white fish, loaches, eels, snails and so on. Little friends often gather together in groups of three or five, fishing with a net pouch by the river, and the harvest is full in half a day.

Fried fish wrapped in flour or starch? Remember the right way to do it, golden crispy and not sticky mouth, the more you chew the more flavorful

But the fish caught are smaller, three or four fingers long, and there are a lot of small spines. Braised and steamed are not suitable, the best way is to fry. Hot oil under the rolling small fish, golden, not to mention crispy, is the best snack at that time, now think about it, can not help but smash. Today, Fei made a dry-fried silverfish for you to recall the flavor of the year.

[Dry-fried silverfish]

The first step: processing and marinade

Small silverfish 300 grams, scrape off the scales, remove the viscera, wash, and then put into a basin to marinate, cut ginger into julienne strips, cut green onions into horseshoe-shaped slices, put together with the silverfish, add 2 grams of salt, 1 gram of pepper and 5 grams of cooking wine, mix well in a basin, and marinade for 10 minutes to remove fishy flavor.

Step 2: Batter

Grab a handful of flour and a handful of cornstarch and place them in a pot, add a good amount of water and stir to form a paste, add 3g of custard and a little water and stir well, then add 5g of vegetable oil, which will make the fried fish crispier, and continue to stir in the same direction to form a brushesable batter.

Then add the salted silverfish to the batter and mix well so that the fish is evenly coated in the batter.

Step 3: Deep Frying

Burn oil in a wok. When the oil is 50% hot (lightly smoking), place the small silverfish into the pan one by one to avoid sticking together. Turn the pan on or off low heat and continue to drop the silversides. The purpose of this step is to get the silverfish in and out front and back, raw and cooked in the same color. Continue frying on low heat for 2 minutes to fry the silverfish, shape them, and remove and control the oil.

Continue to raise the oil temperature to 60% of the heat, pour in the silverfish and fry again for 30 seconds, then remove and control the oil. Remove from the oil. The fish will be golden brown and crispy after frying again. Place the silverfish neatly on a plate, sprinkle evenly with salt and pepper and serve.

Fried fish covered in flour or starch? Remember to do it right, golden crispy not sticky mouth, the more you chew, the more flavorful Well, this crispy and delicious dry fried silverfish is ready. My favorite friend should hurry to try.