Yesterday, my uncle went to the river to fish a lot of small fish and brought us a pot of them too. I love to eat this wild fish, the meat is very tender and delicious. But this is the small fish is too much thorns, steamed, stewed may not be suitable, or fried to eat more delicious. The fish spines are all fried crispy, chewed together and eaten, especially fragrant.

This fried small fish is delicious but there are skills, especially coated with flour fried or coated with starch fried problem, related to the final taste of the dish, very important. If you use the wrong powder, the taste of the fried fish will not be crispy. When frying small fish, some people wrapped in flour to fry, while some people wrapped in starch to fry, in the end, which method of frying out of the small fish is more crispy and delicious?

Today I will share with you the correct way to fry small fish, according to this method, the small fish taste crispy not soft, especially fragrant, together to see it. Fried small fish, should be wrapped in flour or wrapped in starch? Many people use the wrong powder, no wonder the taste is not crispy.

Fried small fish

Instruments: small fish, scallions, ginger, cooking wine, salt, pepper, starch, oil. Practice steps:

Step one: first we have to deal with the small fish, remove the internal organs and the black membrane of the abdomen, after treatment, wash a few more times, be sure to clean the black membrane of the abdomen, because the black membrane of the fish abdomen is an important source of fishy flavor, so be sure to deal with it.

Step 2: Put the processed fish into a basin, add some green onion, ginger and cooking wine and marinate for 10 minutes, the purpose of this step is to remove the fishy odor.

The third step: after the fish marinated we add a small spoon of salt, pepper and mix well, and then add the right amount of starch to fully grasp, so that each small fish are evenly coated with a thin layer of starch.

The fourth step: start a pan and pour in a wide range of oil, oil temperature of 60% hot into the small fish, medium heat frying for about 3 minutes, the small fish will be fried until set, and then turn to a small fire to continue to fry for 2 minutes, will be fried until the small fish golden crisp can be out of the pan.

Tips:

1, the correct way to fry the fish should be with starch, not flour, because the fish fried with flour will not be crispy, and easy to soften. While the starch fried will be very crispy texture, especially fragrant.

2, because the fishy flavor of the small fish will be heavy, so in the treatment of the abdomen must be removed clean of the black membrane, there is to use onion and ginger, cooking wine marinade, this can be very good to remove the fishy flavor of the small fish.

3, frying small fish should first be fried with medium heat, fried to the stereotypes and then turned to small fire fry, want to taste more crispy can be re-fried.