Cleaning:

Step 1 of frying small yellow croaker

Use scissors to cut open the area close to the fish head

The cleaned small yellow croaker Squeeze a little lemon juice into the pan to remove the fishy smell and increase the freshness

Heat the oil, add the small yellow croaker, and fry slowly over low heat

Step 2

Pinch the fish head and pull it Just pull off the fish head and viscera

Add an appropriate amount of steamed fish soy sauce and salt, mix evenly and marinate for more than half an hour

Let the inside be cooked thoroughly and both sides Fry until slightly brown and then take it out

Step 3

Use scissors to open the belly of the fish and remove the remaining internal organs and the black membrane in the belly

Fry the first small yellow croaker

Step 4

In Rinse them under running water

Marine:

Wrap the small yellow croakers one by one in dry flour and set aside

Fry:

Pot Wash well, add a little oil, and fry slowly over low heat until both sides of the yellow croaker are deep yellow in color

Picture of the finished fried small yellow croaker

Cooking techniques

Fry the second time Change the oil when frying:

Because there will be flour particles falling into the oil when frying for the first time, if you fry it for the second time, the skin of the small yellow croaker will have a burnt smell

Dish Features

Fried small yellow croaker, also called noodle-coated small yellow croaker, is crispy and very delicious. You can eat it with the bones together, which is a calcium supplement!

For yellow croaker, try to buy smaller yellow croakers. Only small ones are delicious when fried. The fried small yellow croaker in some restaurants is very light in color and looks good! Although it is crispy on the outside and tender on the inside, the bones are so painful that you can't eat them. My method is to fry the small yellow croaker twice. The skin is crispy and the meat and bones are fragrant and eaten together with the bones. There is no teeth-grinding feeling.