It's not greasy, crisp, fragrant and tender --- crispy fried fish

It's not greasy, crisp, fragrant and tender --- crispy fried fish

Introduction:

"Today, I hoarded a lot of chicken in the face of avian flu. Wood has a way. People who love meat can't afford to be hurt.... When I bought chicken, I saw that the fish was fresh, so I bought some. The boss who sells fish says it's yellow croaker. When I get home, it doesn't look like yellow croaker. Ha ha, according to the boss, it's yellow croaker. Crispy fried fish, to do not greasy, the key is to make fried paste. On the basis of starch and glutinous rice flour, I seasoned the fried paste with yeast powder and five spice powder, so that the fish can be more crispy and delicious. Choose fish with fresh medium-sized yellow croaker. The fish is too big to fry, too small to eat. Fish should be salted in advance to remove fishiness. Do these points, you can easily handle the crisp fried fish

Production steps:

Step 1: wash the yellow croaker by removing its bore and scales.

Step 2: cut the fish with a knife.

Step 3: add onion, ginger, pepper, salt and cooking wine, stir well, marinate for 30 minutes.

Step 4: prepare starch, glutinous rice flour, yeast powder and five spice powder in proportion.

Step 5: add appropriate amount of water to make a frying paste. Wait until 20 minutes.

Step 6: rinse the pickled fish and evenly dip it with the frying paste.

Step 7: pour oil into the pot and heat it. The oil temperature should be controlled by dropping a few drops of fried paste with chopsticks. It can float quickly.

Step 8: dip the fish in the batter and drain the extra batter.

Step 9: put it in the oil pan without stirring.

Step 10: gently shake the oil pan to make the fish float, and fry over low heat until the skin is yellowish.

Step 11: fish out and reheat the oil.

Step 12: deep fry the fish until golden yellow, remove and drain the oil.

Materials required:

Yellow croaker: 500g

Starch: 2 teaspoons

Glutinous rice flour: 4 teaspoons

Yeast powder: 2G

Five spice powder: 2G

Water: moderate

Scallion: right amount

Ginger: right amount

Zanthoxylum bungeanum: right amount

Cooking wine: moderate

Salt: right amount

Note: the viscosity of frying paste can be lifted with chopsticks and wrapped on the chopsticks. The batter is made for yeast fermentation to make the crispy skin fluffy and crispy.

Production difficulty: simple

Technology: deep fried

Production time: 10 minutes

Taste: spiced