Chinese Food
Fried small yellow croaker
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When it comes to fish, no matter how deep fried or fried, I'm afraid of breaking skin, scattering skin and breaking. Hang a batter and pat it with powder. The fish is complete and beautiful. In fact, there are more than these. There are always ways. Today's dry fried small yellow croaker can be made without paste or powder. It's simple and easy. It doesn't need to be fried for the second time. The fish made is crisp, not fishy and tasty. Even the bone crisp can be eaten. -
Cooking ingredients
Cooking Steps
Step1:Remove the internal organs of the small yellow croaker with scissors. Remove and throw away the gills together with the fish. Then rinse the fish and drain the water.
Step2:First add 1 spoon of salt. Evenly smear it on the surface of the fish. You can massage all parts of the fish evenly with your hands to facilitate the salty taste.
Step3:Shred scallion and ginger. Add scallion and ginger shreds, oyster sauce and pepper to marinate the drained small yellow croaker for 26 hours. For better taste, it's better to marinate it overnight. (marinating is the most important part of dry fried small yellow croaker. Please choose the marinating time according to your own saltiness.) the addition of ginger and pepper is to remove fishy smell. Oyster sauce is to enhance the flavor.
Step4:After marinating, use kitchen paper to dry the water on the surface of the fish. Be sure to dry it. Otherwise, the oil will splash out in case of too much water.
Step5:Pour enough vegetable oil into the pot. Heat it to 80% heat (at this time, the oil temperature must be high). Put the small yellow croaker in turn (don't turn it after putting it). Until the part exposed at the bottom is discolored and shaped, turn it over. Turn both sides into golden red.
Step6:Take out the drained oil. It's Crispy no matter when it's hot or cold. Even the bones are crispy. It's delicious.
Step7:Finished product drawin
Cooking tips:The so-called dry fried small yellow croaker. No flour. The fried fish will not be broken or broken. 1. The first step is to choose a non stick pot. 2. Secondly, if you want to taste it, you must marinate it for at least 2 hours. 3. Finally, the oil temperature must be at least 80% higher. The high temperature can make the surface of the fish form one of the reasons for rapid finalization. Don't worry about turning it over. Look at the bottom has been finalized and then turn it over and fry the other side. No need to re fry. I eat a lot of bones without re shrimp. There are skills in making delicious dishes.
