Fried fish is a delicious snack and a very simple home-cooked dish. Many families will make this dish during the Chinese New Year.

There are also many people who are confused about whether to use flour or starch as the batter for frying fish. Is it better to fry the fish?

In fact, many people make the mistake of frying them with flour batter. The fried fish will become soft and not crispy after frying, and the oil will be very turbid after frying.

Using starch to paste will prevent the internal moisture of the small fish from being lost. The fried small fish will have a tender skin that is crispy but hard.

Today I would like to share some tips on dry-fried small fish. The fried fish is golden and crispy, delicious and not soft at all. It has an ultimate texture and becomes more fragrant the more you chew it. Even the fish bones can be eaten without any fishy smell.

Today I bought two and a half kilograms of small white bars at the market. The small white bars cost 8 yuan per pound and cost 20 yuan per pound.

The fish boss has already cleaned out the internal organs of the small fish.

1. First, clean the fish several times under running water to clean the black membrane in the fish belly, and then clean the fish scales.

2. Then pour the washed fish into a large bowl, add 3 grams of salt and 2 grams of white pepper to remove the fishy smell, then add the green onions and shredded ginger, pour in an appropriate amount of cooking wine and mix well. This step is to remove the small fish.

The fishy smell of the white strips is gone, and the taste is absorbed in advance.

Finally, add a spoonful of oyster sauce and mix well. Mix well and marinate for 10 minutes.

3. Next, make a batter, beat two eggs into a bowl, add one tablespoon of cornstarch and one tablespoon of flour.

Pour in about 20 ml of cooking oil and stir.

Adding starch and flour to oil and eggs can make the fried fish easy to color and the skin will be crispier.

Then add a small amount of water and stir evenly. This batter acts as a protective film for the fish, locking the moisture in the fish and preventing it from evaporating.

The fried small fish can be crispy on the outside and tender on the inside. The batter should not be too thin, because the water in the fish is relatively large, and the batter should be stirred to this extent.

4. After 10 minutes, pick out the onions and ginger from the fish, then pour the fish into the colander to control the water.

5. Pour the small fish with controlled moisture into the basin, then pour the prepared batter into the small fish and stir evenly so that each small fish is covered with a thin layer of batter.

6. When the oil in the pot is 60% hot, turn to medium heat, then put the small fish into the pot one by one. When adding the fish, separate them to prevent them from sticking.

The fish frying time is about 2 minutes. Frying slowly will make the fish bones crispy and even the fish bones can be eaten. After the surface of the small fish is set, use chopsticks to flip it and fry the other side.

The surface of the fried fish will turn slightly yellow, take it out and put it into a colander to control the oil.

7. After the oil temperature in the pot is turned up to high again, pour the small fish into the pot and fry again. This can make the fried fish crispy and crispy.

Fry until the surface of the small fish turns golden brown, then remove and control the oil.

8. Okay, our dry fried fish is ready.

You can sprinkle some chili powder, cumin powder or salt and pepper on top, or eat it directly.

The fried fish is golden and crispy on the outside, tender on the inside and very delicious.

Fried fish is a favorite snack for children, and it is also a good dish to go with wine. It is simple and delicious.

Friends who like it can save it and try it at home.

Tips: 1. Marinate the small fish before battering. This step is to remove the fishy smell of the small white strips and add the flavor in advance.

2. To make the batter, mix flour, starch and eggs.

3. When frying small fish, turn to medium heat when the oil temperature is 60% hot, and fry slowly for about 2 minutes to make the fish bones crispy.

4. Fry again to make the fried fish crispier and crispier.

I’m sharing it here today.

I am a post-80s mother who loves cooking and sharing. If you like my articles, remember to bookmark, like, and forward them!

If you have any comments or suggestions, please leave a comment below!

You can also click on the 'video link' below to watch the complete production video of the fried fish that is crispy and delicious.