Introduction: fried fish is crispy on the outside and tender on the inside, with a crispy texture, which is a favorite food of many people. In the fried fish, some people wrapped in flour fried, some people wrapped in starch fried, did not cook the people must be wondering, flour and starch is not the same thing? In fact, there is a difference between flour and starch. Flour and starch have different ingredients, sources and uses. However, when frying fish with only flour or only starch to fry out of the fish will not be particularly tasty, today to teach you to fry fish, how to fry can be more crispy and delicious.

Fried fish is best to use a small head of yellowtail, if the fish is too big, easy to fry not crispy enough to affect the taste, and small yellowtail is the most suitable for fried fish. After buying back the small yellow croaker wash clean and remove the viscera and head, and then put the small yellow croaker in a large bowl, add some cooking wine, ginger and onion and salt marinade for about 20 minutes to get rid of the fishy flavor. Remove the fishy flavor after the beginning of the coating powder, in fact, fried fish if you want to make the texture more crispy starch and flour are indispensable, so we have to use both flour and starch in the coating powder.

Fried fish batter take a small bowl of starch and a small bowl of flour in a large pot, add the right amount of water, and then add an egg, the right amount of salt, oyster sauce and so on and mix well. Mix these ingredients well and the batter for fried fish is ready. Put the cleaned yellowtail into the batter, so that each small yellowtail body evenly coated with batter. After the frying pan is hot, put the small yellowtail in turn into the frying pan, low heat and slow frying, such as frying until golden and crispy can be fished out.

fried fish so that you can make the taste more crispy, so in the production of fried fish to take half of the flour and half of the starch mixed up wrapped in batter, in the frying must control the fire, small fire, slow frying, so that you can make the texture of the snapper better. If you want to make the fried fish more crispy, you can let the oil temperature rise again after the first frying the second re-frying, the second re-checking can make the surface of the fish and the inside of the water are more quickly evaporated, thus making the taste more crispy.