Fried Crispy Fish

Fried Crispy Fish

Introduction:

"The method of dry frying fish is very simple. Clean up the fish, code the flavor, fry it in oil pan, make it golden and crispy, sprinkle with pepper, salt and cumin powder."

Production steps:

Step 1: Ingredients: sole

Step 2: remove the skin, viscera and clean the sole.

Step 3: clean sole and put a little salt. (salt must be small, just for a little taste)

Step 4: add pepper, add cooking wine, marinate for at least 1 hour.

Step 5: put the pickled fish in a well ventilated place to dry.

Step 6: put the frying pan on the fire, heat the cooking oil, and add the drained fish. (if you're not sure it won't stick to the pan, pat a layer of dry starch on the fish.)

Step 7: don't turn it over in a hurry, fry until one side is set, then turn the other side, until both sides are golden and crisp.

Step 8: fry until golden and crispy, take out, sprinkle with salt and pepper powder, cumin powder and chili powder.

Step 9: take a close-up to see if it's crisp.

Materials required:

Sole: moderate

Cooking wine: moderate

Salt: right amount

Zanthoxylum bungeanum: right amount

Salt and pepper: right amount

Cumin: moderate

Note: you can also choose small crucian carp, small yellow croaker, hairtail... To do Crispy Fish, are very delicious! If you are afraid of sticking to the pan when frying fish, you can pat on some dry starch or wrap it with egg liquid. Not afraid to waste oil, but also can be directly fried, the effect will be better. Ruirui's mother was afraid of wasting a lot of oil, so she used the frying method, the same golden crispy!

Production difficulty: simple

Technology: decocting

Production time: 20 minutes

Taste: slightly spicy