If you want to fry the fish crispy outside and tender inside, and not back to soft, you must choose the right powder, mix the flour and starch together is a better practice.

Mix the flour and starch together, put a small spoon of flour, starch put three spoons, their ratio is 1:3. Many people like to use only one kind of flour when frying fish, in fact, single flour or single starch, the fish will be fried out of the soft, so we are best to the two kinds of flour according to a certain proportion of mixing together, and then fry the fish, then you will be able to get crispy!

To make the fish crispy, after all the fish are fried, when the oil temperature is 70% hot, fry again, or even fry twice, so that the fish can be fried crispy, even if overnight will not be soft. The oil temperature must be high for the second deep-frying, and the deep-frying time should not be too long, otherwise it will be easy to fry.

Fried fish wrapped in powder and oil temperature:

Pick out the marinated fish, and then put the fish into the stirred powder, so that the surface of each fish are evenly coated with a layer of powder, not sticking to each other on it, so that the fried fish, each can maintain the shape of the integrity of the fish.

Pour a little more oil into the pan, when the oil temperature reaches 5-6% heat, put the coated fish into the pan, be sure to shake into the pan, so that each fish are evenly heated, and will not stick together.

Don't turn the fish too quickly after it's in the pan. Fry it for a while, then use a slotted spoon to spread it out until it's set, then pull it out. The next step is to re-fry the fish, after re-frying, the surface of the fish will be more golden and crispy. The fish can be served with a sprinkle of salt and pepper.