The flour and starch used to fry small fish are wrong, no wonder it is not crispy and not delicious when fried, and it is especially easy to soften. Today, I will teach you the correct way to ensure that the fried fish you make is golden and crispy, and even the bones are crispy.
Hello everyone, this is Variety Kitchen.
If you want to fry small fish to be delicious and delicious, you must first prepare fresh small fish, and we can only buy this kind of frozen small fish in the north, and we bought a pack back for ten yuan, and now we pour the fish into the basin, the fishy smell of small fish is particularly strong, so we must wash it twice more with clean water and wash it clean.
This kind of frozen fish has a stronger fishy smell than fresh fish, so be sure to wash it carefully and wash some dirt and blood on the surface, so that the fried fish will not have a fishy smell.
The owner of the fish shop is still more caring, although it is a frozen small fish, but the internal organs in each small fish have been removed and dried up. It's clean, so we're only responsible for cleaning at this time.
After the blood water from the first wash is discarded, put it under the tap water and rinse it several times, and the fish will be washed clean like this.
After washing, remove it from the water and put it in a basin for later use. If small fish want to be delicious, removing the fishy is the key.
Next, we prepare a piece of ginger, cut the ginger into thin slices, and then change the knife to cut into this thin thick silk, put it on the plate, a handful of chives, and pat the green onion white vinegar with the back of the knife, which is conducive to the full release of the smell inside, and then cut into long sections, the length of the section is about three to four centimeters.
After cutting it, put it together with ginger, and add a little cooking wine to the fish at this time, which has a good effect of removing the smell and increasing the flavor.
Then sprinkle an appropriate amount of pepper, a teaspoon of salt, add a base, a handful of dried peppercorns, a little light soy sauce, and finally add the ginger and green onions. Pinch the ginger and green onion with your hands and try to get the juice out as much as possible.
Ginger and green onion are the best two-piece set for removing fish, whether it is to remove the smell of fish or other meats.
Then catch the fish and mix it evenly, friends with conditions can bring a disposable glove, so that it will be more convenient to catch, and will not stick the seasoning to the hand, the whole process of catching and mixing for about a minute, so that each fish can fully absorb the juice, almost forgot that we drip a few drops of white vinegar into it, so that you can better remove the fish from the fish, and can make the fried fish more crispy.
After grasping and mixing well, cover the surface with a pot lid and set the fish aside to marinate for half an hour.
In fact, if you want the fish to be more flavorful, we can also marinate it one night in advance, and now fry the fish after marinating, and the seasoning in it is gone.
After all the small fish are completely selected, put them in a basin for later use, then add a large spoonful of cornstarch to a clean large basin, then pour the pickled fish into it, and then add a large spoonful of cornstarch to the surface of the fish, and then grab it, so that the surface of each fish is evenly coated with a thin layer of cornstarch.
In life, when many friends fry small fish at home, they either use flour or starch, so that the fried small fish is soft and not delicious at all. And the correct way is to add cornstarch directly.
By scratching or spinning your hands twice, the surface of the fish is quickly coated with a thin layer of flour, and each fish does not stick together. Then grab the fish and shake it gently twice to shake off the excess identity on the surface of the fish, like this.
Prepare a large pot of cooking oil in the pot in advance, boil the oil until it is 50% hot, insert chopsticks, and dense small bubbles will appear immediately, like this.
Now we can put the cornstarch wrapped fish into the pan one by one, and the action should be light, it is best to slide it into the pan along the edge, otherwise the oil will easily splash.
Many people are prone to frying the oil pan when frying small fish, this is caused by a large amount of water on the surface of the fish rope, so we must remember that the excess moisture on the surface of the small fish must be wiped clean with kitchen paper before wrapping cornstarch, so that there will be no fryer in the whole frying process.
And if you want to fry the small fish straight and look particularly beautiful, then you must pay attention to the fact that after all the fish are put into the oil pot, do not rush to turn it with chopsticks, and be sure to wait until the fish is completely fried to the shape before turning it.
After the small fish in the pot is fried to a complete shape, we can use chopsticks to gently stir and turn it over, so that the fish can be heated more evenly, and the color of the fried fish will be more uniform and beautiful.
At this time, we also need to adjust the fire to low heat and fry it slowly, otherwise it is particularly easy to fry the outer skin of the fish, and the inside is still raw, and to ensure that we have to keep turning with chopsticks in the whole process of frying the fish, and the key to the crispiness of the fish is that it needs to be fried, so the fish does not need to be fried too much in the first frying process, otherwise the fish will be particularly easy to paste when the second time is fried.
Then prepare a clean small bowl, add a little pure water to it, dip a little pure water with your hands, so that you can gently flick your fingers on the surface of the fish, you don't need too much, just a little bit, this step is the key to the fish is crispy and not soft.
Now turn the fire to the maximum, let the oil temperature in the pot rise again, use a colander to control the slag out as much as possible, when the oil temperature rises again, now pour the fish down and fry it again for 40 seconds, the time of re-frying should not be too long, it is best to keep it within 40 seconds, otherwise the fish will soon be mushy, and we have to keep the fire in the complicated process.
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Now sprinkle a little salt and pepper wow, it's really tempting, come and listen to the sound of the fish rubbing between the fish, from this sound we know that this fish is very crispy, listen to this crispy sound, even the fish bones inside are very crispy, I will help you taste a bite wow, a bite is really special crispy, this crispy does not cost teeth at all.
Even the fish bones inside can be easily chewed, it is really fragrant, friends who like it can collect it and try it, the small fish fried in this way, as long as it is preserved, it will not be soft for ten days and half a month.
Okay, that's all for today's sharing, thank you for watching, we'll see you tomorrow, bye-bye.