How to fry dried yellow croaker, fragrant, crispy and crispy?

Personal advice: Step 1: Handle the small yellow croaker.

First, the scales and gills of the small yellow croaker.

Remove the internal organs, wash them with water and add an appropriate amount of cooking wine.

Stir the green onion and ginger slices well and marinate for about half an hour.

When dealing with small yellow croaker, I believe everyone has the habit of removing the gills and internal organs, but many people forget to get rid of the scales, which is why many of my fried small yellow croaker is fishy. Of course, marinating it with cooking wine, green onions, ginger and other seasonings can effectively remove the fishy smell in the small yellow croaker, and the taste will be better.

Step 2: Prepare a ** seed and sprinkle an appropriate amount of flour in the ** seed. Pick out the marinated small yellow croaker and squeeze out the water, and then roll it around on top of the **, so that each small yellow croaker is evenly wrapped in flour.

Wrapping a small yellow croaker in flour has two benefits. The first point is to prevent the small yellow croaker from sticking to each other during the frying process, and the second point is to absorb the moisture on the surface of the small yellow croaker, and the fried taste will be more crispy and refreshing.

Step 3: Put an appropriate amount of oil in the pot, wait until the oil is hot, adjust to the position of low heat, and put the small yellow croaker into the pot one by one to prevent the yellow croaker.

When oil is splashed and sticks together. When the surface is golden brown, you can take it out and put it aside, and control the oil when you take it out.

Step 4: Continue to turn on the high heat to increase the temperature of the oil a bit. Pour the fried small yellow croaker into the oil pan again and fry it again, the re-frying time is not too long, a few seconds will be fine, which will make the fried small yellow croaker more crispy and delicious.

Remove the scales, gills (or fish head) of the small yellow croaker, remove the internal organs and wash them for later use.

Take a large bowl, marinate the small yellow croaker with cooking wine, green onions, shredded ginger and salt for about 30 minutes.

Take a **, sprinkle it with flour and starch, and put the marinated small yellow croaker on a plate.

Evenly coat the dry flour one by one and set aside.

Put in the small yellow croaker in the oil and fry it slowly over low heat.

Take it out and put it for a while and then put it in the oil pan to fry it again, so that the small yellow croaker is more crispy, and after the small yellow croaker is out of the pot, you can sprinkle some black pepper powder to make it taste better.

Deep-fried dried yellow croaker can make a crispy and delicious taste. Here's a common way to fry small dried yellow croaker::

Ingredients: Dried small yellow croaker.

Flour. Salt.

Paprika (optional).

Oil (for frying).

Steps:1Dry wash and dry the small yellow croaker. If you find that the fish still has scales, you can gently scrape them off with a knife.

2.In a clean container, prepare the flour. Depending on your taste, you can add a pinch of salt and chili powder in moderation and stir well to make seasoned flour.

3.Add enough oil to a saucepan and heat over medium-low heat to about 180°C (350°F). A small piece of dough can be dripped into the oil, and if fine bubbles appear, the temperature has been reached.

4.Put the dried yellow croaker into the seasoning flour and shake gently to evenly coat the fish with flour.

5.Place the floured dried yellow croaker in a pan of preheated oil and carefully fry it in the oil. You can fry multiple slices at once, but don't crowd them too much so that they don't stick.

6.Fry the dried small yellow croaker for about 2-3 minutes until they are golden brown and crispy. It can be turned once to ensure that both sides are evenly heated.

7.Use a frying net or kitchen paper towel to drain the fried croaker.

8.Dried yellow croaker can be eaten as is, or it can be served with dipping sauces such as chili sauce and vinegar to add flavor.

Precautions: The oil temperature of fried dried yellow croaker should be moderate, too high will cause the outside to be coke, and too low will be easy to produce oil.

Be careful with the heat during the frying process to avoid over-frying.

After frying, drain the excess oil of the small yellow croaker in time to keep the texture crispy.

I hope you succeed in making a crispy little dried yellow croaker! While enjoying the food, please pay attention to the safe and rational use of oil to avoid accidents.

1. Small yellow croaker has no scales and is relatively simple to handle. But in order to eat more conveniently, the head of the fish needs to be cut off. Since the small yellow croaker is a fish, it will have a fishy smell, so it needs to be soaked in lemon water to remove the fishy smell.

2. Dry fried small yellow croaker, do not fry it at one time, it is best to fry it twice, which will not only save oil, but also fry it more crispy.

3. The meat of the small yellow croaker is very tender and well cooked, in order to ensure the taste of the small yellow croaker, it is best to use the residual temperature of the oil to fry the small yellow croaker.

4. Dry-fried small yellow croaker, you need to marinate the small yellow croaker in advance, and the marinated sauce can be decided according to personal taste.

The practice of dry-fried small yellow croaker is shared with everyone.

1. Prepare ten small yellow croaker, flour, starch, corn starch, ginger, green onion, garlic, pepper, pepper powder, hot sauce powder, cooking wine, and oil consumption.

2. Cut off all the fins of the small yellow croaker, and then cut it up along the lower abdomen of the small yellow croaker, remove the internal organs, and then rinse it with water.

3. Put the processed small yellow croaker into a bowl, put an appropriate amount of salt, green onion, ginger, pepper, chili powder, cumin powder, Sichuan pepper powder, and then put a spoonful of cooking wine, mix evenly with your hands, and marinate for 30 minutes.

4. Put the flour, starch and corn starch into a bowl and stir well, and then put the marinated small yellow croaker into the bowl and evenly coat the powder. Before taking it out and frying it, you can shake the small yellow croaker to remove the excess powder.

5. Add an appropriate amount of cooking oil to the pot, turn on the high heat to increase the oil temperature, and turn off the heat when you see green smoke coming out of the pot. Then stick the small yellow croaker to the edge of the pot and slowly slide it into the oil, the residual temperature of the oil is enough to fry the small yellow croaker. After the small yellow croaker is fried for the first time, remove it and put it on a plate.

Then hit ** again, boil until the oil in the pot is bubbling, and then put the small yellow croaker into the pot, fry for about seven seconds, and then turn off the heat and get out of the pot. The small yellow croaker will become particularly crispy after being fried at high temperature twice.

How to fry dried yellow croaker, fragrant, crispy and crispy? Deep-fried dried yellow croaker should be crispy and crispy. First of all, prepare two catties of small yellow croaker, buckle the gills of the fish, tear off the internal organs by the way, and repeatedly catch and wash and marinate with water after processing

Add salt, chicken powder, thirteen spices, cooking wine to remove the smell, mix evenly and marinate for 10 minutes. Beat three eggs into a bowl, stir and beat to form an egg mixture, and pour in a little water to increase the smooth texture. Prepare a large basin and pour in an appropriate amount of starch and the same amount of flour and stir well for later use, the flour will be fragrant and the starch will be crispy, and the two will be mixed together, and the fried small fish will be burnt.

Then, the marinated yellow croaker is first coated in a layer of flour, then coated with egg wash, and finally coated in a layer of breadcrumbs to prepare for frying. When the oil temperature rises to 50% hot, put the small yellow croaker into the pot in turn, turn on low heat and fry it, let the heat slowly penetrate into the inside of the fish, fry it while wrapping in starch, and pick out the small yellow croaker that has been fried to golden brown first, and try to keep it raw and cooked, and the color is consistent. Golden breadcrumbs wrapped in tender fish meat filled the room with a fresh fragrance.

Fry all the small yellow croaker in turn, and you can get out of the pot to control the oil, so that the fried small yellow croaker is lost and crispy, and the chili noodles are particularly delicious.

How do you make a dry fried small yellow croaker delicious and crispy? Dry-fried small yellow croaker is a home-cooked dish that many people like to eat very much, the small yellow croaker has few spines, and there is no earthy smell, which is very suitable for dry frying. Prepare the ingredients:

500 grams of small yellow croaker, two eggs, flour, starch, water, green onion, ginger, cooking wine, pepper, white vinegar, peanut oil, salt.

1. How to make dry fried small yellow croaker.

Clean up the small yellow croaker after thawing, remove the head, internal organs, clean the fish with water, peel and shred the ginger, wash and chop the chives, and then marinate the small yellow croaker, ginger shreds, green onions, cooking wine, white vinegar, salt, and white pepper after fully stirring evenly, and marinate for about 20 minutes. Mix the starch, flour and eggs together with water, stir well and add a spoonful of salt for later use. The pickled small yellow croaker will produce a small amount of fishy water, pour out the water, to ensure that the fish does not have too much water, try to dry, help to hang the pulp.

Put all the pickled small yellow croaker into the egg batter, to ensure that each fish is covered with batter, boil the oil, prepare to fry the fish in the pot, wait until the oil temperature rises and change to the small yellow croaker covered with batter on the edge of the pot, slowly slide into the hot oil pot, and fry the small yellow croaker until it is set. After a while, recheck it with high heat, after the surface of the small yellow croaker is fried to golden brown, immediately take it out, so that the fried small yellow croaker is more fragrant and crispy and tender, sprinkled with a layer of pepper, and it tastes more delicious.

2. Conclusion. Don't put too much salt when marinating the small yellow croaker, pour out the excess soup after pickling, too much water, the fried fish will not be crispy, fry the yellow croaker with seven or eight hot oil temperature, to prevent frying scorching, but be sure to fry and fry thoroughly, the nutritional value of the small yellow croaker is high, especially suitable for infants and the elderly, weak physique, people who need to be conditioned after illness. People who usually have a poor appetite can eat some small yellow croaker appropriately, which can play a therapeutic role.

Usually when you are cooking, you must prepare a small yellow croaker, and there are also preparations, eggs, cornstarch, ginger and green onions, cut all the ingredients, break the eggs, pour the egg liquid on the small yellow croaker, heat the oil, fry until both sides are golden, and then put in the seasoning, and that's it.

First of all, clean the small yellow croaker you bought, dry the water on the surface, then marinate it with marinade for three hours, then coat it with flour, and fry it in an oil pan for about three minutes, it is delicious and crispy.

I think you have to blow it up until it's golden on both sides before you can turn over. And the heat must be high. The temperature must be high. Stir more.

How to make fried yellow croaker crispy:

Step 1:

A little thawed small yellow croaker is the best to deal with, first open the gills, take out the dirt in the stomach and the teeth of the head, especially the black film inside must be cleaned, so that the small fish will not be so fishy. If you don't want to be so troublesome, you can directly cut off the head of the yellow croaker, clean it several times after processing, and it is best to rinse it with running water, which will be more convenient.

Step 2:

Once cleaned, you can start marinating to get rid of the fishy smell. The yellow croaker itself has some salty taste, I didn't put salt alone when marinating, only put green onions, ginger shreds and cooking wine to remove the fishy, and marinated for 15 minutes.

Step 3:

At this time, we adjust some batter, yellow croaker I like to eat crispy texture, add two eggs, salt, thirteen spices to the flour, first beat the eggs and then add a small amount of water many times, stir into a delicate batter. However, with the addition of eggs, one of the characteristics is that it is particularly fluffy, crispy and delicious when it is freshly fried.

Step 4:

After the yellow croaker is marinated, pick it out, don't want the ginger and green onion shreds inside, first stick a layer of starch on the fish, a thin layer is OK, and then wrap a layer of batter to start frying. Friends can also directly coat the starch and start frying, which will be more crispy, and fry the yellow croaker until it is golden and floating on both sides.

Step 5:

When the oil temperature rises, fry it again to make it more crispy and fragrant.

How to fry small yellow croaker crispy:Ingredients: 9 small yellow croaker.

Excipients: 3 grams of salt, 20 grams of corn starch, 1 piece of ginger, 1 green onion, and an appropriate amount of flavor.

Steps: 1. Prepare the materials.

2. Wash the small yellow croaker and use kitchen paper to absorb the water.

3. Then put it in a sieve and put it in the balcony ventilation place to dry.

4. Then sprinkle salt on the air-dried small yellow croaker and grasp it well.

5. Sprinkle with cornstarch.

6. Mix evenly.

7. Heat oil in a pan until medium-rare.

8. Then add the small yellow croaker and fry.

9. Add ginger slices and fry them together.

10. If you have an oil pot at home, you can put it in the oil pot and fry it.

11. Done.

Ingredients: 500 grams of small yellow croaker. Excipients: a little refined salt, a little garlic powder, a little pepper, a little cooking wine, a little monosodium glutamate, an appropriate amount of starch.

Steps: 1. Wash the small yellow croaker to control the moisture and add the seasoning.

2. Mix evenly and marinate to taste.

3. Add starch.

4. Mix well.

5. Heat oil in a pot and fry the small yellow croaker one by one.

6. The second re-frying is more crispy.

7. Nutritious and delicious.

Here's how to fry the small yellow croaker for crispy:Tools Ingredients: small yellow croaker, corn starch, flour, eggs, five-spice powder, salt, cooking wine, pot, oil.

1. Remove the head and intestines of the small yellow croaker and clean it up, pour in a little cooking wine and marinate for half an hour.

2. Knock the eggs into a bowl, add five-spice powder, add some flour and a little cornstarch, salt, and stir into a batter that can drip continuously.

3. Wrap the small yellow croaker.

4. Cook the oil pot until it is five or six percent hot, and fry the small yellow croaker wrapped in paste.

5. Control the oil temperature and don't get too high.

6. Re-fry for the second time, burn the oil temperature to eighty, quickly put in the small yellow croaker, fry for three or five seconds and then take it out.

7. Remove from the pot and serve on a plate.