When frying fish, some people wrap it in flour, and some people put it directly into the frying pan to teach you the correct way. It is crispy and crispy.

Many people like to eat fried fish. Women and children treat it as a snack. The meat is rich, crispy and delicious. The more you eat it, the more addictive it becomes. Especially when you have supper at night, men want to have a drink and use it as a snack. The more fragrant you chew, the more comfortable it is.

When a lot of friends fish by themselves, they always feel that the fried fish they make is not as delicious as the restaurant made, not crispy or crispy, and often has a strong fishy smell. This may be that when fried fish, some people wrap flour and some people go directly to the pan. Both methods are wrong. Today, I took advantage of the holiday to make fried yellow croaker for my family. It just teaches you the correct way. The fried fish is fragrant, crispy and crispy. As long as you master a trick, everyone can easily do it at home. The fried fish you are satisfied with is not fishy, ​​even the fish bones are crispy and fragrant, and you can chew and eat directly without wasting at all!

【Crispy fried yellow croaker】

---Prepare the ingredients---

400 grams yellow croaker, 2 grams salt, 1 tablespoon flour, 1 tablespoon starch, 1 piece of ginger

1 scallion white, a little chicken essence, a little white pepper, a little vegetable oil

Production steps and methods:

1. Take out the yellow croaker from the freezer compartment of the refrigerator and thaw it at room temperature in advance.

2. Dispose of the gills and viscera of the fish, and clean the inside and out of the fish, especially the abdominal cavity of the fish, rinse several times, dry the water for later use.

3. Add shredded ginger and shredded green onion to the processed yellow croaker, add 2 tablespoons of cooking wine, a little white pepper, salt, 1 pinch of starch, mix well and marinate for about 10 minutes, if time permits, you can marinate for a while , Make it more delicious.

4. Pick out the marinated yellow croaker one by one, drain the water, and do not use any seasonings and sauces for the marinated fish. Then sprinkle 1 tablespoon of starch and 1 tablespoon of flour on the drained yellow croaker to combine the viscosity of flour and the fineness of starch.

5. Wrap the yellow croaker with flour and starch to keep the surface of the fish dry.

6. Heat the oil in the pot and use the bamboo chopsticks to test the oil temperature. As long as bubbles appear around the bamboo chopsticks, the oil temperature is more appropriate.

7. When eating, put the yellow croaker one by one, do not turn it, let the yellow croaker shape in the oil pan, turn it over when the bubbles around the fish body gradually decrease, so that each fish is evenly heated.

8. Remove when deep-fried until slightly yellowed.

9. When the temperature of the oil in the oil pan rises to 70% to 80% hot, add the fried yellow croaker and re-fry it. After frying the brown croaker, remove the oil. At this time, the yellow croaker had been fried to a crispy texture.

10. Put the fried yellow croaker on a kitchen paper towel to drain off the oil, put it on a plate and serve it on the table. A bite is not smelly, it is fragrant, crispy and crispy. The more you eat it, the more enjoyable it will be.

[Warm tips from Yuting's private kitchen]

1. No matter what kind of fish you are frying, you must first clean the scales, gills, and internal organs of the fish, especially the black membrane in the abdominal cavity, otherwise it will be fishy.

2. When marinating fish, use shredded green onion, shredded ginger, cooking wine, etc. to make it tasteful, but do not pour out all the seasonings and juices that have been marinated. This is also an effective way to remove fishy smell.

3. For the marinated fish, add starch and flour to coat a thin layer without too much.

4. When frying the fish, fry it several times in small quantities. Avoid adding too much fish at one time, which is not easy to fry dry; keep the medium and low heat and fry slowly, do not turn it, let the fish shape and then turn it over, and then remove the oil control.

5. Re-fry the last time to quickly remove the remaining water. The fried fish will be drier, crisper and crisper, and easier to store, and not easy to regain moisture.

When frying fish, some people wrap it in flour, and some people directly put it in the frying pan, mastering a trick. Even the fish bones are crispy and fragrant, and they are delicious without wasting.