Materials

Small fish, one egg, flour, salt, chicken essence, pepper, baking powder, water

Practice

1.small fish with salt for two hours, when the day is hot, you can put it in the refrigerator freezer. Before frying, rinse with water to remove blood and drain.

2. Mix the batter. Beat the eggs in a bowl, pour in pepper, salt, chicken broth, baking powder and whisk.

3. Pour in the flour and whisk in a little water.

4. The consistency of the batter should be such that it can evenly coat the fish.

5. Place the fish in the batter and coat it on both sides.

6. In a frying pan, turn up the heat to high, and when the oil is hot (light blue smoke), add the battered fish.

7. After the first side of the batter is solidified, turn the fish over and fry for about 1 minute, then change to medium-low heat, and turn the fish often so that both sides are heated evenly, and fry for about six or seven more hours, then you can get out of the pan.

Tips

The head and tail of the fish are especially crispy, so bite into it and it's fragrant and crispy.