Fried small river fish many people love to eat, especially wild small river fish, meat more tender, there is always a sense of mountain freshness. Fried small river fish fresh and crispy, can be used as a snack, but also can be used to do the wine dishes, the outside of the charred tender texture can often give the wine sound three patrols of friends in a different mood.

Fried fish may seem like a pain in the ass, but as long as you're good at it, you can eat it for a week, and it's still crispy as ever. People who like to eat know that when frying small river fish, the smaller the fish the more flavor, but more testing technology. The smaller the fish, the more flavorful it is, but the more skillful it is. Small fish are easy to cook and even easier to batter, and if you don't control the heat properly, you will lose everything. In addition, small fish is more difficult to deal with, if not handled properly, the fishy flavor is difficult to remove, will seriously affect the taste.

Crispy, fresh flavor is the necessary taste of fried fish, some people fried fish directly into the pot, some people are wrapped in flour, in fact, these two practices are lacking.

In fact, frying small fish is very simple, want to fry fish fresh and fragrant not fishy, crispy and not return to the moisture, a slight change in the method can be, the following to share with you the practice of lean monkeys, to ensure that the fried small fish and fragrant and crispy!

Fried small river fish

Required ingredients: 500g of small river fish, 1 egg, a small amount of flour, a little starch, 1 tablespoon of soy sauce, 2 tablespoons of cooking wine, 1 tablespoon of sugar, pepper, green onions, ginger and garlic, salt

Specific steps:

1. Select fresh small river fish, of course, if you come across the wild small river fish is better.

2. Handle the small river fish well, especially the internal organs and the black membrane in the stomach, make sure to clean it up to reduce the fishy odor. After cleaning, rinse it with water a few more times and put it in a plate for spare.

3. Wash green onion, ginger and garlic, and chop.

4. Put the small fish into a larger pot, add onion, ginger and garlic, salt, sugar, cooking wine, soy sauce and pepper in turn, and mix together to marinate.

5. The marinade time needs to be more than 2 hours, if time permits, you can also marinate half a day, so that the fish is more flavorful. The marinated fish will be poured out excess water, which also further reduces the fish fishy flavor.

6. Put the appropriate amount of flour and starch in the pot, the ratio of flour and starch can be 1:1, and then add an egg beaten.

7. Add the appropriate amount of water, stir the flour into the batter, the marinated fish one by one into the batter, about 10 seconds or so can be fished out, dripping off the surface of the excess batter.

8. Add enough cooking oil to the pan, and when the oil is about 6 degrees Celsius, add the fish one at a time, making sure you don't put too much on the pan at once to avoid them sticking together. Fry on medium-low heat until both sides are golden brown.

9. After all the small fish are fried, then the oil temperature is heated to 9% heat, a one-time will be small fish to re-fry, remove excess water, about 30 seconds or so can be.

10. fried fish on both sides of the golden brown, to be drained of oil, or into the absorbent paper, absorb the excess oil beads can be served.

Fried small river fish fragrant, crispy and delicious, like the taste of heavy friends can also be mixed with dry dishes or sauces for dipping, delicious to the extreme!

Summary of tips:

1. Fish should be fresh and handled carefully, especially the black membrane in the stomach should be cleaned to reduce the fishy flavor.

2. After marinating the small fish, you need to remove the excess water, which can also help remove the fishy flavor.

3. Flour and starch can be added in moderation, that is, to maintain the viscosity, but also to make the small fish more crispy.

4. When first frying, the small fish should be placed in the pan one by one, and the number in the same pan should not be too much to avoid sticking together.

5. Re-frying will increase the crispiness of the fish and make them less likely to return to the surface.

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