The first type: stir-fry.
The size of small crucian carp is generally 50 grams, that is, one or two pieces come down, and the size is not limited, just 2 cm. No more than one and a half, no matter how big it is, it is not a small crucian carp.
The difficulty of small crucian carp lies not in frying, but in cleaning. So small, as the saying goes, I can't stand it. It's ok to scrape scales, but it's not easy to break the belly and remove the gills. Why is it difficult? But fingernails can't get in, and the fish is too small to have special tools.
Therefore, many people who make small fish food will take simple measures, such as scaling, pinching nails, removing intestines and not removing fish gills. I think gills are too small to be ignored. Actually, this is not right. Even the smallest one can't handle it. What should be removed should be removed. Fish gills, in particular, contain sediments.
Fried crucian carp, but also pay attention to these points:
1. The key is the oil temperature, which should be 60% hot and the oil level is slightly smoky.
3. After the small crucian carp is cleaned, drain it without boiling water.
Don't fry a lot of fish at once, as long as you can cover it with a layer. In other words, it blows just one layer, and there is no overlap.
4. Keep the oil temperature in the middle of frying fish, fry until golden brown, drain the oil, and sprinkle cumin powder, Chili powder and salt while it is hot. These three seasonings had better be mixed in advance.
5. One or two small crucian carp need not be fried again, just this once. The bigger ones should be fried again, then taken out and dried until they are soft.
The second type: pickled and fried.
Compared with frying, pickling has one more process. After washing, mix in salt and marinate for one hour until water comes out. Then rinse, dry the boiling water, and then follow the procedure of frying small crucian carp. Stir-fried seasoning without salt, just add cumin powder and Chili powder.
The third type: wrapped in pulp and fried.
In the early stage, the crispy crucian carp was treated like vegetable frying and salt frying. If you like umami, don't pickle it; If you like salty flavor, marinate it.
Comparatively speaking, there are more patina in this frying method. Beat an egg with flour and add water to make a batter as thick as yogurt. Then the oil is burned to 60% heat, chopsticks hold a small crucian carp, put it in the batter, and then put it in the oil pan. Take out one by one, fry until floating, and take out the golden yellow oil and drain it. Cool before frying, golden color is heavy. Take it out while it's hot and sprinkle with seasoning powder.
This dish is very good, but it is a little laborious, but it is worth the effort. My method is to make an old hat. If you want to eat, you can trim your index finger nails to 2 mm in advance, and you can easily pick out your cheeks by buying a small crucian carp. The rest is not a problem.