There are many problems to pay attention to when you want to fry small crucian carp crisp. Tell me about my experience briefly.

First of all, if you want to fry the small crucian carp, you must slice the small crucian carp, and you must not fry it in the pot. In fact, although the small crucian carp is not very big, it is still thicker than the slender fish in the snack bar. Therefore, if you fry fish, you must never fry the whole fish inside, otherwise it will be fried outside but not cooked inside, or the meat inside crucian carp is cooked but fried outside, which is not crisp. Slice the crucian carp, cut it from the middle, and make it into thin slices, so that when frying, both sides are almost hot, and there will be no burning and undercooked side.

Secondly, the crucian carp only needs to be wrapped in a thin layer, and it must not be too thick. When we fry small crucian carp, we always wrap a layer of flesh on the surface of crucian carp. Because the low-temperature batter can protect the surface of crucian carp, otherwise the high-temperature oil may fry the surface of crucian carp at once, which is definitely not brittle. And because there is a lot of starch on the batter, it will be more golden and crisp after high-temperature frying. But after all, the temperature of the batter is relatively low, it will solidify after frying, and it will be isolated from a certain temperature. So when frying crucian carp, you must not wrap the batter too thick, otherwise the noodles will be fried and the fish will not be cooked.

Finally, the oil temperature must be controlled, and never use fierce fire. Many people like to use strong fire when frying things, and the oil temperature is very high. They think it's faster to blow things up this way. In fact, this idea is wrong. If you want to fry something crisp, you must use slow fire, and the oil temperature should not be too high. In this way, the internal and external heating of crucian carp will be more uniform, and there will be no frying or frying. And when frying, you should look at the surface of crucian carp in time, and you can cook it when both sides are golden.