Only delicious food and beautiful scenery can live up to. Summer is the most abundant season for seafood, with everything from fish to shrimp to crabs. Today, I rushed to the morning market and saw tongue fish, which was small in size, but fresh, very suitable for frying. The price was super affordable. 15 yuan weighed 2 kg and bought it for 3 yuan. I went home to make a delicious fried fish. By the way, I would like to share with you some tips on frying fish. What can I do to make it crispy and delicious? Learn from me.

Tongue fish, also known as Longli fish, is delicious, tasteless, prickly and nutritious. It is a high-protein and low-fat food. The main method is frying, which tastes fragrant but not greasy. It is suitable for all ages. You must buy a few pounds when you meet it. Tongue fish is a scaleless fish, so there is no need to scrape scales, just remove the internal organs and head. Put the fish in a pot, add proper amount of salt, cooking wine, Jiang Mo and five-spice powder, grab them evenly by hand, and marinate for 3 minutes, so as to remove the fishy smell and taste.

The pickling process begins to mix the paste below, which is also the most critical step in frying fish and the key point to be discussed today. When it comes to batter, some people use flour and some people use starch. In fact, they are all wrong. The chef taught you the correct method. This method of frying fish was taught by my cousin's chef. It is absolutely delicious and must be collected. Take a small bowl, add a tablespoon of flour, a teaspoon of starch and a half teaspoon of baking powder, and finally beat in an egg and stir well until there is no granule, as in my picture, and let it stand for 1 minutes. The key to crispness is baking powder and eggs, which are crispy and delicious, and will not harden when they are cold.

Take another plate, pour in a proper amount of dry flour, and wrap the fish with a layer of dry flour first. This is to protect the fish from being fried and then wrap it with batter, which plays a crisp role. Many people directly wrap the batter and fry it in the pan. No wonder the fish is easily fried, which leads to the taste is not tender and the nutrition is lost.

remember to wrap a layer of dry flour first, and then the batter. Direct flour wrapping and direct batter wrapping are not the best ways to eat. Wrap the fish with a thin layer of flour first, so as not to be overwhelmed.

add more oil to the pan, heat the oil to about 5% heat, add the tongue fish, fry it slowly over medium and small fire, and turn it frequently after the batter is set, so as to avoid over-frying. Take it out and put it on a plate.

frying fish is very fast. As long as the heat is well controlled, don't fry it, and make sure that the fried fish is golden and crisp, and the fish will not be fried, which is more delicious than that cooked in restaurants. Eating pork, beef and mutton in summer is too greasy, so eat more fish, which is delicious and easy to absorb, especially suitable for summer.

The delicious fish with deep-fried tongue is ready. The skin is crisp, the meat is tender, crisp and delicious. A large plate will be eaten up in minutes. Try it quickly. That's all for the tips on frying fish. Do you think fried fish should be wrapped in flour or batter? If you also have tips for frying fish, please leave a message in the comment area to share your views and cooking skills, so that more friends can learn and benefit.