If you want to fry small fish to a crispy crisp, use dried fish or fresh fish

Fish. Fried small fish.

Material. 1. Small fish;

2. Marinade: salt, cooking wine, pepper, green onion, ginger, sugar.

3. Batter: egg yolk, all purpose flour, salt, water.

Method. 1. Wash the small fish, add salt, cooking wine, pepper, sugar, minced green onion and ginger, and marinate for 10 minutes.

2. Breading: 1 egg yolk, all purpose flour (twice the volume of egg yolk), water (3 times the volume of egg yolk), a small amount of salt. Use the hand mixer to make the pulp.

3. Heat a pot of oil, the depth of the oil should be greater than that of small fish. On high heat, heat the oil until it is 80% hot. Then put the marinated fish into the breading, roll it in a circle, evenly dip the batter, and quickly fry it in the oil pan.

When frying, use chopsticks to flip the fish so that it is evenly heated. When the flour turns golden brown, scoop it up, filter the oil, and arrange it.

Crispy fried small fish.

Material. Flour, small fish, Sichuan peppercorns, seasoning, dried red peppers, oil.

Method. 1. Put the peppercorns (put more), the ingredients, and the dried red peppers in the oil pan to fry the fragrance and remove them.

2. Put the small fish in dry flour and wrap it well, and turn the heat to medium heat to fry the small fish in a pan with oil.

3. If you have enough time, you can fry it again so that it will be more crispy, but I only do it once, the taste is very fragrant and delicious, my mother said that the taste of this fried is very good, great! Let's try it!

Deep-fried small fish with sesame seeds.

Material. A box of small fish.

Sesame seeds, shredded ginger, a pinch of chopped green onion.

Method. 1.Wash the small fish and remove the head, then add a little salt, cooking wine, ginger slices and pinch it for 20 minutes.

2.Turn on the oil pan and fry the small pescata until the surface is golden and crispy It is best to use a non-stick pan here, otherwise the surface of the fish may be easy to stick, if you are afraid of sticking, you can also thin a layer of cornstarch on the surface of the fish before frying.

3.Remove and drain the oil, then pour it back into the pot without oil, add light soy sauce, sugar, cooking wine and cook until the juice is reduced, sprinkle with sesame seeds and chopped green onions.

Fresh fish, there is a good way to give you a reference, the fish pieces mixed with the condiments are dried for a while, about half a day in the sun, and the moisture in the meat is slightly collected, that is, when the surface is dry, the surface is coated with starch, and then fried in the pan, it will be very crispy. A little more oil, at least to ensure that all the fish is not over, and finally it is necessary to be patient, the fish fried by the fire is charred on the outside and tender on the inside, and it will be all "tender" after a while, not delicious. Our family is made of cauliflower oil, which is particularly crispy when fried, that is, when it is burned, the smoke will fill the entire kitchen, it is recommended to close the doors and windows of the kitchen, and then turn on the range hood! Look).

Dry the washed and marinated fish (don't evaporate all the water from the fish, just evaporate the water from the surface, and don't get too wet inside!) Put the starch, spread evenly, and then fry, it will be crispy!

How to fry dried small fish to a crispy and tasty taste:

1. Raw materials: small fish, edible oil, salt monosodium glutamate, cooking wine, pepper, corn starch, etc.

2. Steps: 1. Wash the small fish bought, clean up the internal organs, fish scales and gills, wash the small fish, and drain the water for later use.

2. Put the washed and drained fish in a small container, put starch, edible salt, and five-spice powder in a small amount of water in turn, stir the above condiments in turn and stick to the fish, and marinate for five to ten minutes.

3. Let stand for five to ten minutes, pour an appropriate amount of cooking oil into the pot for later use.

4. Fry on low heat, the cooking oil has a slight temperature, you can slowly put the marinated small fish into the oil pot, pay attention to avoid being splashed by the oil, and be sure to use low heat.

5. Turn over and fry, fry until the surface is golden brown, gently turn it over with chopsticks, continue to fry the other side over low heat, and also pay attention to safety to avoid being burned by splashed oil.

6. After all the small fish are fried, the residue in the pot is fished out with a sieve, and then the oil is heated over high heat, and all the small fish are poured into the pot for re-frying, about five seconds or so, and then the oil control is removed, so that the fried small fish will be very crispy.

Here's how to make the crispy fried small fish:

Ingredients: a few small fish, 1 green onion, 1 small piece of ginger, a small piece of garlic, an appropriate amount of white wine, an appropriate amount of light soy sauce, an appropriate amount of refined salt, an appropriate amount of pepper, 50 grams of flour, an appropriate amount of starch 30 grams, an appropriate amount of peanut oil, 1 egg.

Cooking steps: 1. After the small fish is cleaned, add green onions, ginger slices, garlic cloves, then add salt, pepper, white wine, light soy sauce and mix well, marinate for about 15 minutes.

2. Prepare flour, starch, eggs, water, cooking oil, flour, and starch in a ratio of 5:3.

3. Put all the ingredients above into a bowl and stir into a batter, like a thick yogurt.

4. Pour the marinated fish into the batter and hang the batter.

5. Heat the oil, after the oil is hot, add the small fish and fry it.

6. Fry the fish until the surface of the fish is crispy and golden brown, and if you want to be darker, you can continue to fry for a while.

7. It is very crispy and fragrant to eat, even if the skin is still crispy the next day after overnight.

Handle the small fish and clean the scales and intestines.

Add salt, thirteen spices, pepper and white wine.

Add the soy sauce, grasp well with your hands, and marinate for 15 minutes.

Prepare an appropriate amount of flour, put the processed fish in the flour, and coat it evenly with flour for later use.

5 Heat the oil until the oil is hot, then place the floured fish in the pan.

6 Turn on low heat, fry the fish until golden brown, turn over, strain oil on both sides after golden brown, and remove from the pan.

How to fry small fish to a crisp:Ingredients: 500 grams of small fish.

Excipients: appropriate amount of oil, 6 grams of salt, 1 gram of pepper, 1 tablespoon of cooking wine, appropriate amount of green onion and ginger, appropriate amount of flour.

Steps: 1. Clean up the small fish first.

2. Then add salt, pepper, green onion and ginger, and cooking wine.

3. Mix well and marinate for 10 minutes.

4. Pick out the marinated fish, remove the green onion and ginger, sprinkle an appropriate amount of flour and mix well, and let stand for 5 minutes.

5. The oil temperature is 5 hot, put in the small fish and fry it, and the fire power should be slightly larger.

6. Fry for about 2 minutes, and the small fish is colored.

7. Remove it and put it in the oil filter paper to absorb the surface grease.

8. Serve on a plate and serve.

Here's how to fry small fish to a crispy one:Material preparation: 100 grams of corn flour, 50 grams of flour, 50 grams of corn starch, small fish half buried Lu Jin, two spoons of refined salt, one spoonful of spicy fresh, one bucket of oil, etc.

1. Clean up the fresh small fish.

2. Add two tablespoons of refined salt, one spoonful of spicy fresh, stir evenly and marinate for 10 minutes.

3. Sprinkle with 100 grams of cornmeal, 50 grams of cornstarch, and 50 grams of flour.

4. Heat the pot and pour in an appropriate amount of cooking oil.

5. When the oil temperature rises to 70% hot, the small fish mixed with the sail are scattered by hand and put into the pot in turn, and the small fish can be fried until golden brown.

Summary. How to fry small fish to be crispy, ingredients, 500 grams of small wild fish, 30 grams of flour, half a spoon of salt, 1 small piece of ginger, 1 gram of five-spice powder [Method]: 1. Wash the internal organs of the small wild fish.

How to fry small fish to be crispy, Ling-type materials, 500 grams of small wild fish, 30 grams of flour, half a spoon of salt, 1 small piece of ginger, 1 gram of five-spice powder [Method]: 1. Wash the small wild fish with the inner ulnar skin and pick the dirty locust to wash it.

2. Add ginger, salt and five-spice powder to marinate for half an hour, stir a few times when marinating, let the fish absorb the salt 3, pour the flour into a small dish containing the fish, stir a few times to let the surface of the fish be stained with flour, and shake off the excess 4, all wrapped and set aside.

5. Pour oil into the pot, boil until it is 60% hot, put in the small wild fish and fry 6, fry until golden brown, remove and drain the oil, and increase the oil temperature at the same time.

7. Pour in the small fish and fry it again until each one is crispy.

1. Because of the small size of the small wild fish, the celery core does not need to be scaled, and the internal organs can be removed directly; 2. Put some shredded ginger when marinating to remove the fishy, and stir them from time to time to make them pickled evenly; 3. The fish should be fried twice, the first time it is fried, and then the oil temperature should be raised and fried again until crispy.

The practice of frying small fish.

Raw materials: one pound of small fish, one green onion, one piece of ginger, one teaspoon of pepper, one tablespoon of flour, one tablespoon of starch, one egg, three grams of custard flour, one tablespoon of cooking oil, one tablespoon of cooking wine, one tablespoon of edible salt.

The first step is to clean the small fish with clean water, then scrape the scales on the small fish, remove the internal organs of the fish, and then clean it with clean water and put it in a basin for later use.

The second step is to clean the prepared green onion and ginger with water, cut the green onion into shredded green onions, cut it into ginger slices, put it in a basin with small fish, and then pour a small spoon of pepper, a tablespoon of cooking wine, and a tablespoon of edible salt into the basin, stir them all evenly, and set aside to marinate for ten minutes.

The third step is to take out a large bowl, pour a tablespoon of starch, a tablespoon of flour into the bowl, then pour in an egg, pour in an appropriate amount of water, stir it well, stir it into a batter, and then pour in three grams of custard powder and a tablespoon of cooking oil, stir it again and put it aside for later use.

The fourth step is to scoop up the pickled small fish out of the basin and put it in a bowl with batter and stir well, so that each small fish is coated with a thin layer of batter.

The fifth step, take out a pot, pour a little more cooking oil into the pot, heat it, the oil temperature is sixty percent hot, put the small fish wrapped in batter into the pot one by one, turn on low heat and fry slowly, fry to three minutes, the small fish is generally golden on both sides and fried, scoop it up to control the oil. When the oil temperature rises to 80% hot, continue to fry the small fish in the pan for 30 seconds, then scoop it up and put it on a plate to eat.