Fish pieces are generally fried a lot at a time, and the fish pieces are larger after being cut into pieces. Therefore, it is recommended to use larger fish, preferably with low price, and there are not many small thorns on the fish, such as grass carp, hairtail, cod, big carp, silver carp and so on. In fact, you can buy any fish at home in winter.

But small crucian carp, like a catty or half a catty, is not suitable for frying fish pieces, because there are too many small fishbones, but they can be fried whole.

Matters needing attention in fried fish pieces

Fried fish pieces are simple to make and delicious, which is a home-cooked dish suitable for all ages in Xian Yi. Wash the fish and cut into pieces. Marinate with seasoning for an hour or two and coat with rice flour evenly. Fry in a 70% hot oil pan until both sides are golden, preferably until the fish bones are crisp and delicious.

When frying fish pieces, the oil temperature in the pot should be high and the fish pieces should be fried twice. The first pass is "shaping", and the second pass is "crisp outside and tender inside". Avoid frying once. If it takes too long, the fish will be fried easily.

Choose bigger fish for fried fish pieces, so it is easier to choose fried fish and fishbones. Grass carp is a professional household of pickled fish, so silver carp is a professional household of fried fish.

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