I bought two and a half Jin of small white strips in the market today. This small white strip is 8 yuan a catty, which is 20 yuan. The fish boss has cleaned up the internal organs of the small fish.
1. Wash the fish several times with running water, clean the black film in the belly of the fish, and then clean the scales.
2. Then pour the washed fish into a large bowl, add 3 grams of salt and 2 grams of white pepper to remove the fishy smell, then add the onion and shredded ginger, and pour in a proper amount of cooking wine to catch well. This step is to remove the fishy smell of small white strips and taste them in advance. Finally, add a spoonful of oyster sauce and mix well. Mix well and marinate for 10 minute.
3. Next, stir the batter, beat two eggs in a bowl, and add one tablespoon of corn starch and one tablespoon of flour.
Pour in about 20 ml of cooking oil and stir. Starch and flour, together with oil and eggs, can make fried fish easier to color and the skin more brittle. Add a little water and stir well. This batter acts as a protective film for fish, locking the water in the fish body and preventing the water from volatilizing. Fried small fish can achieve the effect of crispy outside and tender inside, and the batter should not be too thin, because the water in the fish is relatively large, and the batter can be stirred to this extent.
4./kloc-after 0/0 minutes, pick out the onions and ginger in the fish, then pour the fish into the leaking basket and control the water.
5. Pour the small fish with good moisture control into the basin, and then pour the prepared batter into the small fish and stir evenly, so that each small fish hangs a thin layer of batter.
6. When the oil temperature in the pot is 60% hot, turn to medium heat, then put the small fish into the pot one by one, and separate them when fishing to prevent adhesion. The time for frying fish is about 2 minutes. Frying slowly will make the fishbone brittle, and even the fishbone can be eaten. After the fish surface is formed, turn it over with chopsticks and fry the other side. The surface of the fried fish is yellow, so take it out and put it in a colander to control the oil.
7. After the oil temperature in the pot rises again, pour the small fish into the pot and fry it again, which will make the fried small fish crisp and crisp. Fry until the surface of the small fish is golden yellow, and then take out the oil control.
8. Well, our dry fried small fish is fried. You can sprinkle some Chili noodles, cumin powder or salt and pepper on it, or you can eat it directly. The fish fried in this way is golden and crisp, tender inside and tender outside, which is especially delicious. Fried small fish is children's favorite snack and a good appetizer. Simple and delicious. Friends you like can collect them and try them at home.
Tips:
1. Marinate the small fish before pasting. This step is to remove the fishy smell of small white strips and taste them in advance.
2. The batter should be mixed with flour, starch and eggs.
3. When frying small fish, turn to medium heat when the oil temperature is 60% hot, and fry slowly for about 2 minutes to make the fishbone brittle.
4. Fry again to make the fried fish more and more crisp.