The practice of fried partial mouth fish, how to make fried partial mouth fish crispy and delicious

Materials. Ingredients: 1500 grams of partial fish, 100 grams of flour, 100 grams of water, 1 egg, appropriate amount of salt.

Excipients: a little green onion, a little ginger, a little pepper, a little spice.

The practice of frying partial fish.

Rinse the fish with water first, remove the internal organs and gills, then remove the fish scales, cut the green onion, slice the ginger, sprinkle the cleaned fish with an appropriate amount of salt, put in the green onion, ginger slices, peppercorns, marinate for 20-30 minutes, <>

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Take 80 grams of flour, add 100 grams of water, stir well, beat an egg into it, stir well, make an egg batter, <>

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Pour the wet batter into the fish, mix it slowly with chopsticks, and then sprinkle the remaining 20 grams of dry flour on top of the fish, and mix it again to show the state as shown in the picture, so that the fried fish can only have a thin layer on the outside, and it will not be separated from the outside of the noodles because of secondary processing, such as sweet and sour, and <>

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Add an appropriate amount of oil to the pot, and when the oil is 6 hot, put in the battered fish and <>

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When the fish floats, use a colander to scoop up the fish, on the one hand, to control the oil, on the other hand, to make the oil temperature rise, <>

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When the oil temperature rises, put the fish into the oil pan again and fry it a second time, so that the fish will be natural and beautiful, and the fish can be kept crispy on the outside and tender and <> on the inside

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Finally, put the fried fish aside to control the excess oil, and you can serve it on the table, if you need sweet and sour or braised it is also a good choice.

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Picture of the finished fried partial fish.

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Cooking skills. Pay attention to the oil temperature when frying fish, it should not be too hot, it is easy to burst the oil, and if you don't use wet batter, you can also use egg white.

Here's how to make fried partial fish crispy and delicious:1. Rinse the fish with water to remove the internal organs and gills.

2. Take 80 grams of flour, add 100 grams of water, stir well, beat an egg into it, stir well, and form an egg batter.

3. Pour the wet batter into the fish, mix slowly with chopsticks, then sprinkle the remaining 20 grams of dry flour on top of the fish, and mix again.

4. Add an appropriate amount of oil to the pot, and when the oil is 6 hot, put in the fish wrapped in batter.

5. When the fish floats, use a colander to scoop up the fish, on the one hand, to control the oil, and on the other hand, to make the oil temperature rise.

6. When the oil temperature rises, put the fish into the oil pan again and fry it a second time, so that the fish is naturally and beautifully colored, and the fish can be kept crispy on the outside and tender on the inside.

7. Finally, put the fried fish aside to control the excess oil, and then you can serve it on the table.

Crispy fried partial fish.

Most of the partial fish meat is delicate and delicious, and there is no nausea after eating, but it is easy to deteriorate, and it is detached from the bones, especially for large ones. Fresh products are best steamed, especially good flavor, can also be fried, fried, or processed into puree, made into fish balls, fish cakes, fish cakes, fishing line, fish filling, etc. Take 200 grams per meal. ”

Ingredient breakdown. Ingredients.

700 grams of partial fish.

1 tablespoon of flour. 1 tablespoon of cornstarch.

4 tablespoons of corn oil.

Accessories. 3 tablespoons salt.

Salty and umami taste. Frying process.

Half an hour takes time.

Normal difficulty. The steps to prepare the fried partial mouth fish.

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Fresh partial fish bought at the market, remove the gills and internal organs, wash and drain for later use.

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Sprinkle the salt evenly over the partial fish.

Stir well with salt and marinate for more than half an hour.

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Place the flour and cornstarch in a container and set aside.

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Use water to mix the flour and cornstarch into a paste.

Marinate the flavored partial mouth fish and wash it with water, drain and set aside.

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Marinated fish smells fresh.

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Place the fish in the batter.

So that each fish can be evenly hung with batter.

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Heat the corn oil in a pan until hot.

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Place the fish in the pan and start frying.

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Put the fish in the pan and fry them one by one, so be sure to be safe.

Fry the fish until golden brown and float on the surface.

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Place the fried partial fish on a plate.

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Garnish with coriander.

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Deep-fried partial fish crispy to make the first stupid crispy and refreshing.

The meat of the partial mouth fish is too tender.

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There are fewer fish bones in the mouth, which is suitable for the elderly and children.

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Let's have a large collection of partial fish.

Summary. Hello dear, the following marinating method is for your reference: scrape off the scales and wash them, and use a sharp knife to cut the incision from the tail of the fish to the back of the fish.

Peel open the belly of the fish, take out all the internal organs of the fish, cut off the head and wash it. Use salt to smear the inside and outside of the fish body with two layers of salt, put it in a basin, turn over the fish body after two days, and marinate it for four days before drying. Wear a wire or cloth strip over the fish, spread the fish with chopsticks or bamboo sticks, and hang it outdoors in the sun.

Dry for 4 to 5 days until the fish is dry, if it rains on a cloudy day, hang the fish in a ventilated place to dry.

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Hello dear, the following marinating method is for your reference: scrape off the scales and wash them, and use a sharp knife to cut the incision from the tail of the fish to the back of the fish. Peel open the belly of the fish, take out all the internal organs of the fish, cut off the head and wash it.

Use salt to smear the inside and outside of the fish body with two layers of salt, put it in the basin, turn over the fish body after two days, and marinate it for four days before drying. Wear a wire or cloth strip over the fish, use chopsticks or bamboo sticks to spread the fish's body, and hang it outside in the sun. Dry for 4 to 5 days until the fish is dry to 70%, if it rains on a cloudy day, you should hang the fish on the file to dry in a ventilated place.

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