No oil, no greasy, crispy, fragrant, fresh and tender --- crispy fried fish
It is said that today, despite the wind of bird flu, I have stocked up a lot of chicken. There is no way to hurt people who love meat.... When I bought chicken, I saw that the fish were fresh, so I bought some. The boss said it was a yellow croaker. When I got home, I didn't think it was a yellow croaker. Ha ha, according to the boss, it's a yellow croaker.The key to fried fish with crispy skin is to make the fried paste, which is not greasy or greasy. On the basis of starch and glutinous rice powder, I add yeast powder and five spice powder to the fried paste, so that the fish can be more crispy and tasty. Choose fish with fresh medium-sized yellow croaker first. The fish is too big to deep fry and too small to enjoy. Fish should be salted in advance to remove the fishiness. If you do these points, you can easily finish the crispy fried fish.The viscosity of the frying paste can be picked up with chopsticks and wrapped on them. The batter is used for yeast fermentation to make the crispy skin fluffy, fragrant and crisp.
Step 1 . Remove the scaly yellow croaker and wash it.
Step 2 . Cut a flower knife into the fish.
Step 3 . Add spring onion, ginger, pepper salt and cooking wine, stir well, and marinate for 30 minutes.
Step 4 . Prepare starch, glutinous rice powder, yeast powder and five flavor powder in proportion.
Step 5 . Add a proper amount of water to prepare a frying paste. For 20 minutes.
Step 6 . Rinse the salted fish and evenly dip it in the frying paste.
Step 7 . Fill the pot with oil and heat it. The oil temperature is controlled to drop a few drops of frying paste with chopsticks, which can float quickly.
Step 8 . Dip the fish in the fried batter and drain the excess batter.
Step 9 . Put it into the oil pan without stirring.
Step 10 . Gently shake the oil pan to float the fish, and fry it over low heat until the skin is yellowish.
Step 11 . Remove the fish and reheat the oil.
Step 12 . Then fry the fish until golden brown, remove and drain.
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