How to make fried fish on the table

Crispy fried fish

Recipe introduction The long strips are thin, flat and tender, and we are used to deep-frying here. Eat it while eating, and swallow it with the bones. It is an absolute calcium supplement.

Ingredients

Half a catty of small strips, self-raising flour as appropriate, salt, allspice, cooking wine, water, green onions, salt and pepper, basil leaves

Method

1. Cut open the long fish, remove the internal organs, wash and drain. Put it into a basin, add five-spice powder, cooking wine, salt, and diced green onions, stir evenly, and marinate for 30 minutes. (Reserve 2 points for saltiness, and sprinkle salt and pepper powder at the end)

2. Add self-raising flour to water and mix into batter. The batter should not be too thick. Put the marinated small strips into the batter and then pinch them out. The batter can just fall from the head to the tail of the fish, and the entire fish body is still covered with a layer of batter. (It is said that the stupidest way to judge whether the batter is thick or thin is to see if you can find the eyeballs of the fish.)

3. Heat the oil until it is 80% hot, add the fish and fry it. When frying, reduce the heat to low and fry until it is light on both sides. Remove the yellow crust, turn off the heat, and absorb the fried fish with oil-absorbing paper.

4. When the oil cools down, turn on the hot oil again and fry for the second time. After this frying, both sides of the strips will become golden and crispy when bitten. Be careful when placing the dish, otherwise you may break the fish tail. Finally sprinkle with salt and pepper and basil leaves.