Deep fried fish is a common dish in restaurants, so what should be done to make it crispier?

Here I will take fried small yellow croaker as an example to the subject's question, small yellow croaker belongs to the sea fish, the fishy smell is relatively large, so before frying the fish, we must first make preparations to remove the fishy freshness, that is, pickling, use coriander, chives, ginger shreds, cooking wine and other materials to take the small yellow in another container, an appropriate amount of flour, add a little water, and stir into a thick batter first (flour paste, stir it first, and then dilute it into a thin one that is not easy to have pimples, and the oil pan with pimples is explosive and easy to burn).

This practice is limited to a single small fish of less than one or two, and it is best to be generally large, and it is easy to control the result. If there are big and small, if you don't do it well, the small ones will be burnt, the big ones are not thorough, and then the small ones are not thorough, and the big ones are not ripe. Then mix it with flour and a few eggs to make a batter, put the small fish into the batter, burn the oil to seventy percent of the heat and throw the small fish directly into it, about three or five minutes to fry it out of the pot, the fried small fish is particularly crispy, even the bones are as crispy, and you can't eat the fish bones at all.

Put out the air, seal and preserve, and then put it in the refrigerator, as long as it does not leak, it will be crispy for ten days and half a month. My family will fry a lot of it at a time, and when I drink in the evening, I pour some on the plate, not only to serve the wine, but also to eat. It is not difficult for small river fish to be fried crispy, even the bones can be used as a snack, first of all, when choosing fish, try to choose the size of the fish only as big as a thumb, and secondly, the batter should be booked when hanging the batter, if the batter is too thick, it is difficult to fry the fish meat when frying, so that the fried can only be crispy on the outside and tender on the inside.

Wash the small fish and remove the internal organs and gills, after cleaning, add salt, cooking wine, green onion and ginger slices, thirteen spices and mix a few times to let it fully absorb the flavor. Let it sit and marinate for more than half an hour! If you sprinkle sweet potato flour with it, the fried fish is fragrant and crispy, and it is very delicious.

Add more oil to the pan, sprinkle the small fish with sweet potato flour into the pan, and fry the small fish until golden brown, and then you can take it out. The fish is small and easy to fry dry, and such a small fish is easy to achieve a crispy texture when used to fry it.

1.Prepare ingredients and toppings. Small fish to the internal organs of the clean, wash and control the water, 2

First add white pepper, salt, ginger slices, and white wine to the small fish, mix well to remove the smell, then add a little minin crushed to enhance the flavor, marinate for 10 minutes, 3Add water to starch to make a starch paste, the state is a little thicker than water, and the spoon can be scooped up to hang the spoon, 4You can clip a fish to try it, you can hang a thin layer, the paste is too thick and cool, it will become soft and crispy enough, 5

Pour vegetable oil into the pot, the oil temperature is 8 into the hot water into the small fish hanging paste, do not flip, fry over medium heat, the small fish become hard and set and then turn over, 6The color turns yellow, the fish becomes hard, crispy can be controlled and then put on the plate, quickly sprinkle in the minced cumin while it is hot, the residual temperature quickly excites the fragrance of cumin, the finished product is very delicious, even the thorns do not need to be spit out, the skin is crispy, and the fish is not dry.

Clause. 1. Wash the small fish, remove the internal organs, remove the gills and scales, and dry the small fish. Clause.

2. Cover the small fish with flour and starch, and each part of the fish is stained with flour and starch. Clause.

3. Put oil in the pot, after the oil is hot, add the small fish and fry for 3 minutes, fry until both sides are golden brown and remove them. Clause.

Fourth, turn on the high heat in the pot, let the oil temperature rise, put the small fish in and fry it again, the second time to fry, use high temperature, high heat, quickly fry for 1 minute, wait until the small fish becomes crispy, you can take it out, sprinkle with salt, five-spice powder, and the delicious crispy fried small fish is ready.

Wash the small fish, drain the water, marinate with salt, ginger and cooking wine for half an hour, beat the egg mixture, add flour, and mix a little starch into a batter. Marinated small fish, pour in the batter, let each fish be stained with batter, hot oil in the oil pan, when four or five into the heat, fry the small fish until golden brown, the fried is smaller than the drain oil, and then fry again, the taste will be better, at this time the oil control can be put on the plate.

The fish used in the crispy fried small fish must be small yellow croaker, because only small yellow croaker can be fried so crisply, and the taste of small yellow croaker is also very good.

It's best to use carp, but you can choose a smaller one, so that it will be crispier and difficult to make at home.

Most people will choose small yellow croaker, the quality of this fish is also quite good, and the taste is very good, so it is very popular with people.

Grass carp should be used. Because grass carp has fewer spines, it is nutritious and has a particularly tender taste.

Crispy fried small fish is a common dish in restaurants, what are the requirements for the variety of fish?

First, thaw the small yellow croaker at room temperature, remove the gills and internal organs, soak it in rice, then wash it with water, wash the green onion and coriander, wrap the green onion into a knot, break the coriander into two sections, and cut the ginger into pieces. This method is limited to one or two small fish, preferably generally large, easily controlled results. If there are big and small ones, the small ones will be burned by the gods.

The big one has not yet swam or cooked, a fish can only be eaten for one morning, fried fish has become the most delicious snack in childhood, and there is invulnerability, I believe that many friends in the north have the same memory.

In general, when there is an opportunity to cook such a meal at home, it can be used as a lunch for children. When they are stored, they are placed fresh to keep air-tight and then placed in the refrigerator. As long as there is no air leakage, it will be cleaned in ten and a half days, and the small fish will be washed and the internal organs and gills will be removed.

After washing, add salt, cooking wine, leeks, ginger slices, and thirteen spices to make it taste good. Let it stay and marinate for over an hour! If you sprinkle sweet potato flour with it, then the fried fish is crispy and delicious, then add some oil to the pan, put the fish sprinkled with sweet potato flour into the pan, fry the fish until it is golden brown, and you can fish it out.

If you want to make the fish crispy and the bones crispy, first of all the fish must not be too big. The fish meat between one or two fingers tastes the best when stir-fried, because the small fish bones are not hard, the small fish is easy to dry, and the small fish used for stir-frying can easily achieve a crispy taste, and the oil is heated to 50% temperature. Put the small fish one by one.

Heat the oil yard by 70%. Then put the fish back in and fry it again until golden brown. Remove the oil.

Frying not only makes the fish crispy.

If you want to fry delicious fish, the choice of fish is also very important, to choose fresh fish, the best size is the size of the finger of the fish, such fish is easier to fry, and it is better to fry it. A small, larger fish, like a small carp of about 10 centimeters, a small marine fish, etc. But it is better to cut the fish into segments, which will make the contact area larger and easier to fry, and then most importantly to fry a small fish completely.

The small fish remove the intestines, remove the scales, and clean them. Put it in a container and marinate it (mainly add salt, ginger slices and a little cooking wine) for about an hour.

Start the oil pan (the oil should be about the same, less will not work, too much will be wasted), and the heat should be high. When it is hot at 8 (if you think the pot is too hot to master, it can also be slightly lower, but not lower than 6 hot), scoop up the fish and put it in the oil pan to fry (be careful of hot oil splashing on your body, don't put the marinade of the pickled fish into it, it will fry the nest).

Be careful not to flip it, otherwise the fish will "break" (this is a key technique for frying fish, just gently push it with a spoon to keep it from sticking), and when the fish changes color and becomes hard, you can start the pan. Pour the oil into another container and wait for the fish to cool a little, at which point the fish is already cooked, and you can taste the taste first (how salty it is, if it is not right, adjust it in the next step). Restart the oil pan (just use a little oil), put the ginger and green onion into it, burst out the aroma, and then put the fried small fish in, add cooking wine, a little water, a little soy sauce, monosodium glutamate (according to your taste, you can also add sugar, salt or hot sauce, etc. to taste, pay attention not to have too much soup, otherwise it will become a roasted fish instead of a fried fish), stir-fry the water to boil, and you can get out of the pot immediately.

After it cools, the small fish is crispy, fragrant and fresh, which is a good dish to accompany wine.

Hope this is helpful and inspiring to you.

Ingredient breakdown.

Small fish to taste. Flour to taste.

Appropriate amount of green onion and ginger.

Sichuan peppercorns to taste. Cooking wine to taste.

Pepper to taste. Appropriate amount of chicken bouillon.

Salt to taste, oil to taste.

Salty and umami taste. The frying process takes 20 minutes.

Easy difficulty. Steps to fry crispy small fish.

1. Squeeze out the stomach organs with your hands, wash the small fish and drain the water.

2. Put salt, ginger, cooking wine, peppercorns, and green onions on the processed small fish, mix evenly, and marinate for several hours to taste.

3. Marinate the small fish, put flour, pepper and chicken essence and mix well.

4. Heat oil in a pot and fry the fish into the strips.

5. After all the frying is done, put it in the oil pan again and fry it again.

6. Crispy small fish to cool and serve on a plate.