How to fry small fish crispy and delicious, how to fry small fish delicious and crispy

1. When frying small fish, the small fish must be marinated first, so that the pickled small fish will be more flavorful and have no fishy smell.

2. Don't use flour or starch when frying small fish to adjust the batter, mix starch and flour together, so that the fried small fish will be more crispy.

3. After the small fish is fried, it will be fried again, and the small fish will be more crispy and delicious.

4. When frying small fish, the small fish should be cooked at high oil temperature, so that the fried small fish will not stick to the pan, nor will the skin be broken, and it will not be greasy.

5. When frying small fish, don't just use starch or flour, mix flour and starch together.

Tips: 2. Marinate the small fish with green onions, ginger and seasonings for a while, which can effectively remove the fishy smell and make the taste more fragrant.

When frying small fish, keep in mind 4 tips, the small fish is fragrant, crispy and delicious, and there is no fishy smell.

Fried small fish is my favorite, I like to eat since I was a child, my hometown is closer to the sea, when I was a child, my father was a fisherman, often fishing for some small fish and shrimp by the river and going home, and then my mother fried it for us to eat, the fried small fish and shrimp are crispy and delicious, delicious.

Although so many years have passed, but I think of my mother's fried small fish my saliva can't stop flowing down, today I bring you is the practice of frying small fish, when frying small fish, keep in mind 3 tips, small fish is fragrant, crispy and delicious, there is no fishy smell.

Fried small fish is my mother's specialty, her fried small fish can be said to be a must, fragrant, crispy and delicious, many people say that the small fish fried at home is not delicious, not crispy, and fishy, and some fry small fish when putting cooking wine, and some people put balsamic vinegar, my mother never put cooking wine and vinegar when frying small fish.

Next, I will share with you the detailed practice and a small skill of frying small fish, when frying small fish, some people add cooking wine, some people add vinegar, teach you the correct way, crispy and delicious.

Ingredients]: small fish, green onion and ginger, white wine, flour, starch, pepper, light soy sauce, oyster sauce, eggs, edible salt, edible oil, five-spice powder, etc.

How to do it]:

Step 1: Prepare an appropriate amount of small fish, remove the fish scales, take out the internal organs of the small fish, especially the black membrane on both sides of the fish belly must be scraped clean, otherwise the small fish will be bitter, and then clean it with water again, control the water for later use.

Step 2: Prepare an appropriate amount of green onion and ginger in a bowl, add an appropriate amount of high liquor, mix evenly with your hands, grab the juice of green onion and ginger, then pour the green onion and ginger juice into the small fish, add a small handful of peppercorns, a spoonful of edible salt, a spoonful of pepper, and marinate for 20 minutes.

Step 4: Pour more oil into the pot, when the oil temperature is heated to 4, fry the processed small fish in the pot, turn on medium and low heat and fry slowly, and use chopsticks to constantly turn when frying, so that the small fish are heated evenly, and then take out the oil control.

After all the frying is done, remove the residue inside, and wait for the oil temperature to rise to 8 when the heat is hot and then re-fry the small fish again, so that the fried small fish will be more crispy, and the small fish will be quickly fished out after about 20 seconds of re-frying, and the crispy and delicious small fish will be ready.

The above is the method of fried small fish that I brought to you, it is recommended not to put cooking wine and balsamic vinegar when the small fish is fishy, put some high liquor, the fried small fish is not only crispy and delicious, but also has no fishy smell, when frying small fish, keep in mind the following 3 tips, the small fish is fragrant, crispy and delicious, and there is no fishy smell.

Tips for frying fish].

1.When frying fish, hanging batter is the key, don't simply use flour or starch, mix flour and starch to make batter, the ratio is 1:1, so that the fried small fish will be more crispy.

2.When marinating small fish, white wine is used to remove the fish, and the effect is much better than cooking wine, and the fried small fish is more fragrant and crispy.

3.When frying fish, use rapeseed oil, and the small fish fried in rapeseed oil will taste more fragrant.

4.The fried fish needs to be fried again, which is the key to the crispiness of the small fish, and the small fish that has been refried is more fragrant and crispy.

Ingredients: small fish: one catty; Eggs: one; Raw: several; Ginger: 3 slices.

Method Steps:

1. First of all, wash the ingredients (one egg is enough).

2. Put the small fish in a bowl, add cooking wine (a large amount), soy sauce, salt (a large amount), vinegar and ginger, and marinate for 10 minutes.

3. Drain and add cornstarch and eggs.

4. Mix well with your hands, and the small fish can be viscous.

5. Then ignite a large amount of oil, seventy percent of the oil temperature, put in small fish, fry over low heat, and turn over from time to time.

6. Finally, when both sides are golden and fragrant, you can pick them up and put them on the plate.

Of course, fried small fish needs to be marinated in advance, and if you want to get rid of the fishy smell of small fish, I recommend that you must soak the small fish in white wine in advance.

Deep-fried small fish needs to be marinated in advance, because no matter what kind of fish it is, it will inevitably have a fishy smell, and you can marinate it in advance with ginger, dark soy sauce or vinegar and other seasonings that can remove the fishy smell according to your taste.

Before we fry the small fish, we must marinate it in advance, put in a little salt of green onions, ginger, and cooking wine, which can not only make the small fish more flavorful, but also play a role in removing the fish.

Hello, fried small fish needs to be marinated in advance, if you want to say how to remove the fishy smell of fish, use white wine to remove the fishy when marinating small fish, the effect is much better than cooking wine, and the fried small fish is more fragrant and crispy.

Deep-fried small fish with sesame seeds.

Ingredients: a box of small fish (sorry, I don't know the name of the fish).

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

Method 1Wash 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.

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.

Fried small fish is simple, not greasy and delicious, delicious and fragrant, crispy, and the fish is fresh and not fishy.

Ingredients: flour, small fish, Sichuan pepper, large ingredients, dried red pepper, oil.

Method 1: Put Sichuan pepper (put more), ingredients, and dried red pepper in the oil pan to fry the fragrance.

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.

Ingredients: small fish.

250g of excipient oil.

1 tablespoon peppercorn noodles with salt to taste.

2g tablespoons cornstarch.

1 teaspoon flour.

4 teaspoons cooking wine.

1 tablespoon of eggs. 1 step.

1.The small fish you bought, descaled and gutted, washed, and dried.

2.Add salt and mix well.

3.Add peppercorn noodles and mix well.

4.Add cooking wine and mix well.

5.Cover the mixed fish with plastic wrap and marinate for 30 minutes.

6.Add cornstarch to the marinated fish.

7.Add flour.

8.Coat the surface of the fish with a layer of flour and starch and mix well.

9.Knock the eggs into a bowl and break them into an egg mixture, then place the small fish coated in flour and starch into the egg mixture and hang an even layer of egg mixture.

10.Fill the pan with oil, cook until it is 80% hot, put in the small fish coated with egg wash, and fry over medium heat until golden brown on both sides.

11.Remove the fried fish, control the oil, put it on a plate, and serve.

Fry slowly over low heat.

This little baiki goldfish is very cute. Its big eyes were blazing, like two shiny black gems. It has a mouth like a "0" shaped dao, and neat rows of fish scales on its body, as if it is wearing a piece of armor.

2.These little fish are so cute! Some of the small fish's eyes are bulging as if they are wearing a pair of glasses, and some of the small fish have thin waists like a mermaid.

We know that many people like to stir-fry pork liver with spinach and think it is a good way to match, but in fact, spinach should not be fried pork liver. Pork liver is rich in copper, iron and other metal elements, once combined with spinach with a high vitamin C content, 3The color of the small goldfish is very bright, and a small goldfish wearing a red silk skirt is very eye-catching in the fish tank. The scales, in particular, shine in seven colors in the reflection of the sun.

For example, it is very rich in protein. Rice wine is known to everyone, it is beneficial to qi and blood, replenishes body moisture, removes cold in the body, and can also promote digestion. Eggs are rich in minerals and vitamins, and we often advocate giving children one egg a day because it has the effect of strengthening the brain and increasing intelligence.

When you go to Anhui New Oriental Cooking School, you will be guided by professional teachers, and you can also go to practice and see.

The fried small fish is delicious and crispy and the method is as follows:Ingredients: small fish, salt, ginger, green onion, cumin powder, salt and pepper, edible oil.

1. First of all, wash the fish and clean the Hunian, remove the internal organs, wash and blot the water with kitchen paper. Ant or.

2. Add salt, green onion and ginger shreds, stir well, and marinate for 20 minutes.

3. Preheat the pot and add cooking oil.

4. Put the small fish in the pot, fry slowly over low heat, fry for about 15 minutes, and turn it over halfway. Sleepy pants.

5. Finally, sprinkle with salt and pepper, cumin powder, mix well and then put on a plate.

Here's how to fry small fish to be crispy and delicious: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.

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 will be 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:

Ingredients: a pound of small strips, corn flour, flour, corn starch, a little refined salt, edible oil, spicy fresh, green onion, ginger.

Tools: 2 pots, 1 wok.

1. Cut the green onion into sections, slice the ginger, and put it aside for later use. Handle the fresh strips and place them in a pot.

2. Put green onions and ginger slices in a pot to remove the smell. Then add two spoons of refined salt, one spoonful of spicy fresh, mix well, and marinate for ten minutes.

3. Pour the cornmeal, cornstarch and flour into a basin, stir well, and put it aside for later use.

4. Heat the pot, pour in an appropriate amount of cooking oil, wait for the oil temperature to rise to 70% hot, wrap a layer of powder on the surface of the marinated fish, and then slowly put it into the pot, wait until the surface is browned and take out for later use.

5. Raise the oil temperature to 7 layers of heat again, then put in the small fish and fry it again, fry it over low heat until the small fish is crispy and fragrant, and the fish bones are crispy.