The practice of crispy small yellow croaker in Orleans

The ingredients are headless small yellow croaker, and the fins are cut off and cleaned for later use.

Step 2

Illustration of the practice of crispy small yellow croaker in Orleans

Cut the onion, ginger and garlic! Pepper, a little pepper

Step 3

Add Orleans seasoning to cooking wine, and stir the salt evenly.

Step 4

Put all the prepared auxiliary materials in.

Step 5

Put it in the refrigerator for 24 hours.

Step 6

Mix the flour and starch crispy fried powder 1: 1: 1 evenly.

Step 7

Egg whites are beaten into a bowl.

Step 8

Add starch, salt and pepper with a good proportion and stir well.

Step 9

Stir well for use! Make sure every fish is covered with fish paste.

Step 10

Make oil in the pot, and put the small yellow croaker into the pot at 70% heat.

Step 1 1

Fry the fish until golden brown, then take it out of the pan, and continue to fry for 3 seconds.

Finished product map of crispy small yellow croaker in Orleans

knack for cooking

First of all, this dish should pay attention to the headless fish with the best small fish. It is easy to clean and fry. The pickling process is very important, generally not less than 6 hours, which is convenient for the fish to taste well. The oil temperature should not be too low, and 70% heat is appropriate. Don't put several fish in at the same time to avoid adhesion! Finally, the purpose of re-frying is to absorb the oil attached to the fish! It will taste more crispy and delicious!