Small yellow croaker: 6, salt: 1 teaspoon, cooking wine: 1 teaspoon, ginger, scallion, flour: 1 tablespoon, corn starch: 1 tablespoon,

Baking powder: a pinch, fresh water: 60ml

Detailed steps for crispy fried small yellow croaker:

1, in the ingredients, one tablespoon=15ml/g, one teaspoon=5ml/g. Clean small yellowtail, cut off the head, rinse and drain.

2. Rub the fish with a teaspoon of salt, a teaspoon of cooking wine, and marinate with sliced ginger and scallions for half an hour or more.

3: To make the batter, put a tablespoon of flour, a tablespoon of cornstarch and a pinch of baking powder (about 1~2g) in a bowl, and stir in about 60ml of water until there are no flour particles.

4: Wipe the marinated fish dry with kitchen paper towels and place in the batter to coat both sides evenly.

5. Pour more oil into a small saucepan and heat over high heat until it reaches 70-80%, then insert chopsticks into the oil and bubbles will form on the sides of the chopsticks and roll quickly.

6: Turn down the heat to minimum, put the battered yellowtail into the pot, and slowly fry for about a minute.

7. Remove from the pan and fry the next batch until they are all done (I use a small pan to save oil, so I fry two at a time).

8. Turn on the heat and heat the oil in the pan until it is very hot, then add the first batch of yellowtail and deep-fry it for about 20 seconds until the surface of the fish is golden brown.

9, the re-fried to the surface of the crispy small yellowtail on absorbent paper, absorb the excess oil on the surface can be eaten, eat directly, but also according to personal taste, dipped in a variety of sauces or pepper and so on

Crisp fried small yellowtail practice tips

1. adjust the crisp fried batter, water to a little bit of water, don't all at once poured, in case it's too thin and then you have to add flour.

2. small yellowtail to be marinated beforehand to taste, because it is fried, the surface has a crispy skin, so the later will not be seasoned, seasoning can not enter.

3. When frying the first time, be patient, when the oil temperature rises to 7, 8% heat, turn off the fire to minimize, put the fish into the frying. Do not put all the fish at once to fry, two or three once, otherwise the oil temperature drops too much, it will not achieve the effect.

4. The last time to re-fry, remember to raise the oil temperature a little higher, fish into the surface color to observe more, see the color has been golden to hurry out of the pot.

5. Although this recipe fried out of the fish can keep a period of time does not soften, but it is still recommended to fry now eat, that is the best flavor.