Fried fish don't use starch and flour anymore, use it to coat the batter, the crispy fish outside the crispy inside, very tasty. My family often deep-fried crispy fish, is my family a very common home cooking. The practice is also quite simple. Yesterday, I went to the supermarket to buy a fresh grass carp back, the head of the fish tail to cut, leaving the body of the fish to do fried fish, cut pieces of fish, first add seasoning marinade to taste, and then into the frying pan fried to crisp, empty mouth to eat, dipped in chili, dipped in pretzel powder, or even dipped in ketchup, dipped in salad dressings, crispy on the outside and inside of the tender every bite is particularly tasty, so you have a kind of more and more want to eat the feeling. Interested friends hurry to try, the flavor is superb. After learning, starch and flour are saved.

Crispy Fried Fish Nuggets

Ingredients:

800 grams of grass carp, 1 egg, 10 grams of ginger, 2 grams of five-spice powder, 5 grams of refined salt, 3 grams of cornstarch, 20 milliliters of cooking wine, 1 gram of chicken powder, 20 milliliters of soy sauce

Cooking Steps:

1. Freshly butchered grass carp one.

2. Clean the fish scales, black membrane and so on.

3. Remove the head fish and take the center body meat.

4. Cut it into mahjong size pieces and put it in a deep bowl.

5. Add all the ingredients.

6. Toss well and marinate for 2 hours, cover with plastic wrap to taste.

7. Fill a wok with cooking oil and fry the marinated fish when it is 70% hot.

8. Fry the fish until it is set and the surface is slightly browned.

9. When the temperature of the oil drops slightly, deep-fry again until the surface is golden brown.

10. Remove from the pan and control the oil.

Cooking tips:

1, frying fish does not stick to the tips: first frying pan clean, put on a high flame, and then cut the ginger to wipe the pan again, and then in the frying pan to put the fish on the position of a spoonful of oil, oil is hot and then poured out, and then to the pan with cool oil, oil is hot and then under the fish frying, you can make the fish does not stick to the bottom of the pan.

2, fresh fish, although tasty, but contains little fat, the dish lacks fat flavor, but also more or less with fishy odor and other odors, in order to make up for these shortcomings of the fish dishes, in the cooking of the appropriate amount of fat meat, you can increase the aroma of the dishes and nutritional value, remove the fish smell, and make the dish juice bright oil, quality improvement.

3, the live slaughter of the fish do not cook immediately, otherwise the meat will be hard, not conducive to human absorption