How to make fried fish better? What are the recipes?

There are too many ways to make fried fish, I'll give you a home-cooked approach, next door to the child to see all the greedy cry!

First raw materials we need fried swordfish, Spanish mackerel, five-spice powder, salt, soy sauce, low gluten flour, an egg, soy sauce, water, oil. Practice: 1, marinade, moderate amount of five spice powder and salt, a small amount of soy sauce marinated fish for a period of time. The first step marinade, moderate amount of five-spice powder and salt, a small amount of soy sauce marinate fish for a period of time; the second step of the batter, low gluten flour into an egg, add a little soy sauce, add the right amount of water into a thin paste; the third step of the hot oil; the fourth step of dipping batter; the fifth step of the fish frying; the last step of the last step of the fish to drain the oil, the great work is done!

And then teach you a restaurant chef's secret recipe for deep-fried fish, crispy meat tender, does not absorb oil and not fishy, eat too fragrant!

In our family, usually eat fried food is really not much, that is, in winter and New Year's time, now after the New Year is also a period of time, suddenly feel a little greedy, so go to the morning market to buy a few pounds of small yellowtail fish, at noon time can be fried on the table. Fried small yellow croaker, golden, crispy skin, fish meat tender and delicate, especially just out of the pot for a while, can be delicious, one after another, the child can eat five or six it. When it comes to fried fish, everyone's approach is not quite the same, some people adjust the batter, some people wrapped in flour. The texture and flavor of the fried fish are also different, some are crispy and delicious, some are soft and sticky and absorb the oil is very greasy. Today, we will share with you a detailed approach to the delicious fried fish, restaurant chef fried fish secret recipe, outside the crispy meat tender, do not absorb oil not fishy, eating is too fragrant.

Fried small yellowtail practice: buy back the fresh small yellowtail all dealt with, and finally rinsed with water, drained water, in a clean bowl. Onion peeled and washed and cut into small sections, ginger peeled and washed and cut into thin slices, put the green onion sections, ginger slices in the yellow croaker, pour in the right amount of cooking wine, salt, scratched and marinated for 2-3 hours. In addition, prepare a clean plate, if no water and oil, pour in the appropriate amount of flour and starch, mix well and standby. Once the fish is marinated, throw away the scallions and ginger, and roll the fish in the dry flour mixture, so that it is evenly coated. Pour a little more cooking oil into the pan, heat it on high heat, then change to low heat, put the small yellow croaker into the slow frying, until the fish body on both sides of the golden brown, you can fish out the oil control plate to eat.

Tips for frying fish: First, no matter what fish, pickling time do not only use salt, remember to put onions, ginger and cooking wine, they go fishy effect is very good, but also fresh it. Secondly, no matter what kind of fish, or fish pieces, try not to adjust the batter, because the batter is delicious when it is just fried, but after it cools down, it tastes like a very oil-absorbing greasy. Instead, use a mixture of flour and starch, fried fish will be crispy and delicious.