Fried small fish is a particularly good wine dishes, burnt crispy, even the fish spines are fried crispy, simply can not eat out of the fish spines feel, a mouthful of one, do not have to worry about being stuck in the fish spines, eat up particularly comfortable. I have worked in a five-star catering company, we have a crispy fried yellowtail in the store to do especially characteristic. The fish is marinated in a special flavor, not fishy at all, and fried crispy even the fish spines can be eaten directly.

I've been to the restaurant kitchen to learn how to make this kind of crispy fish from the chef at the restaurant, and the chef was very careful to teach me how to make it, and I've trained myself at home a few times, and I feel that the fish is really crispy and the spines of the fish can be eaten directly. Here I will take the fried yellowtail as an example to respond to the subject of the problem, yellowtail belongs to freshwater fish, fishy smell is very big, so before frying the fish before you need to get in addition to the fishy freshness of the preparatory work, that is, marinade, the use of cilantro, scallions, ginger, rice wine and other materials to the small yellowtail marinade for a few hours into the flavor.

Then it is dipped in tapioca starch, note: here is dipped in dry starch, not wrapped in flour, that is the most critical operation of the small fish fried crispy. Wrapped in the surface of the small fish fried out of the outside of crispy tender, not up to the overall crunchy feeling, and even eat when you need to pay attention to the fish spines, in order to prevent being stabbed by the fish spines. Below, another key to come: fried small fish, must be a second fry, so that the oil temperature of the fried fish up, the fish in small batches loaded into the frying system crispy pot oil control and water, which is also the second key link of the small yellowtail crispy. Fried small fish oil control rehydration, not immediately put into the glass container, cover the lid.

To stretch out to cool completely, so that the fish crunchy enough to release. Crispy fragrant small yellowtail: food: small yellowtail (frozen) 500 grams of parsnip 1 parsley 1 parsley 1 ginger 1 piece of rice wine moderate amount of oil moderate amount of soy sauce moderate amount of dry starch moderate amount of salt moderate amount of five-spice powder moderate amount of practice: process 1. first of all, the indoor temperature of the small yellowtail to unfreeze, remove the viscera, the fish viscera, soak and soak in rice-washing water, and then rinse well with cold water. Fish up and drain. Put the parsnip, cilantro cleaning, parsnip pulled into onion knot, cilantro broken into 2 segments, fresh ginger cut into julienne.