Fried fish needs both dry flour and batter. To fry small fish, you need to mix flour and starch into a liquid, then put the small fish in the batter, dip it in some flour, and then fry it in an oil pan, so that the fried small fish will be more crisp.

Generally speaking, those who like crispy skin can choose starch, and those who like soft skin can put flour. If starch and flour are mixed at a ratio of 3: 1 and an egg is added, the fried products will be more crispy and delicious.

The small fish to be fried is more brittle. At this time, you can repeatedly fry. Generally speaking, frying twice is enough. If it is used too many times, it may cause the taste of small fish to be older.

If you want to eat tender fish, don't fry it repeatedly at this time, otherwise it will taste worse. If you like to eat small fish with crisp bones, let the fish cool for about ten minutes, and then fry them in a pot. Such a small fish doesn't need to spit fishbone, it's crisp and delicious.

If you want the small fish to be fried delicious, you can avoid getting wet at this time, so that the fried small fish will not become soft. Small fish can be kept in fresh-keeping bags, sealed bags, and then placed in a cool and dry place, so as to prevent small fish from getting wet.