Fried small yellowtail , why is always soft and not crispy? yellowtail is a more common marine fish in our lives, the market has a high and low yellowtail, yellowtail meat texture fat, suitable for steaming, stewing, the price is relatively more expensive; small yellowtail smaller, the price is much cheaper than the yellowtail, the most common method is to fry, fried chicken taste crunchy, tender meat, no thorns, and also particularly interested in everyone.

Think everyone in the restaurant have undoubtedly eaten "dry fried small yellowtail" this dish, the restaurant fried out of the small yellowtail flavor is very crunchy, and a long time to put does not steam soft, many people at home to do this dish is very likely to be unable to do this practical effect. In fact, in order to maintain the crispy flavor of fried yellowtail, the important thing depends on the coating or shot powder, add wheat flour or tapioca starch.

What to look for? First of all, remove the head of the small yellowtail, remove the black mucous membrane of the internal organs and clean, put into a basin and add an appropriate amount of salt, black pepper, pepper, rice wine, Dong Ru and ginger slices and mix well, marinate for 30 minutes or more, so that the small yellowtail is sufficient to enter the flavor. Before marinating small yellowtail, must be small yellowtail clean, especially the black mucous membrane in the belly of the fish must be torn off, that is the main source of fishy odor.

After the yellowtail is sufficiently marinated and flavored, pick out the dongzhu and ginger slices, then control the water, add the appropriate amount of cornstarch and mix well, so that the surface of the yellowtail is evenly coated with a layer of tapioca starch. Fried small yellowtail to be crisp and not steam soft, immediately on the outside of a layer of cornstarch can be wrapped, no need to add raw eggs, do not add wheat flour, add eggs and flour fried out of the yellowtail is likely to be hot in the case of crispy, slightly cooled will be soft.

Pan sit in the oil, the temperature of fifty percent hot up and down, the small yellowtail wrapped in tapioca starch successively under the pan to carry out the deep frying, deep frying until the surface layer of the golden crispy, and then pick up the preparations. After all the fried small yellowtail, consider the residue in the oil, once again the oil temperature to 7 into the heat, the fried small yellowtail again into the pot to carry out the deep frying, deep frying the length of 15 seconds up and down, through the deep frying of the small yellowtail taste will be particularly crispy, long put not steamed soft.