Small yellow croaker (i.e. small yellow croaker) is one of my favorite kinds of marine fish. Its meat is particularly fresh and tender, and there are not many fishbones. Whether it is steamed, stewed or fried, it is delicious. In the northern tradition, people always eat fried fish, fried meatballs and noodles with Ye Er during the Chinese New Year, which means more than a year.

Compared with frying, frying uses less oil and is relatively healthier. However, some tips are needed if you want to keep the noodles from sticking to the pan, the skin from breaking, the fish from smelling fishy, and the skin from eating crispy.

Ingredients: 8 small yellow croaker, salt 1 spoon, a little vegetable oil and a little pepper powder.

Practice:

Rinse the small yellow croaker, pull out all the internal organs from the gills and throw them away, and rinse off the blood and dirt.

Suck the surface water with kitchen paper, sprinkle a little salt and pepper powder evenly on both sides, and air it in a cool and ventilated place for one night. It can also be dried for several hours, mainly to dry the epidermis and let the salt seep in. Adding pepper powder can remove fishy smell and enhance fragrance. Sprinkle the salt evenly, pinch a pinch of salt with your hands, rub it, or use a small screen.

3. Preheat the electric baking pan or non-stick pan, brush a little oil in the pan, and put the fish with dried skin on it. If the epidermis is still wet, a little dry powder can be sprayed.

4. Fry on a small fire until one side bubbles, and then turn over when it is about five ripe. Don't turn over repeatedly during the process, as the fish will easily break.

5. Fry all the time on low fire until both sides are golden, as shown in the figure.

6. The fish fried in this way is crispy and tender, and can be eaten directly without rice.