炸小鱼#御寒美食#

Name: 炸小鱼#御寒美食#
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Small fish; 20 mg (Japanese flavor) Chobe Salad Sauce; 1g salt; 400g Cooking oil; 25g Flour; 15g corn starch; 50g Shimizu; 0.3g yeast; 0.3g baking soda

by Winter mood

4.7 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Many years ago, I ate deep-fried tongue fish in a restaurant. At that time, I was fascinated by the crispy skin. I took a bite and it was crispy, but I didn't figure out how to make it. Today, this fried fish was served on the table at one end and was praised by my mother. The skin is crispy and the fish's thorns are hardly eaten. The kubi salad sauce is used when marinating, and the taste is also very good. "

Ingredients

250g Small Fish
20 mg (Japanese flavor) Chobe Salad Sauce
1g Salt
400g Cooking Oil
25g Flour
15g Corn Starch
50g Shimizu
0.3g Yeast
0.3g Baking Soda

炸小鱼#御寒美食#

1. Ingredients: small fish.

2. After removing the head, gills and internal organs of the small fish, add Kubi salad juice (Japanese flavor) and salt, and marinate for 10 minutes.

3. Add flour, corn starch, yeast powder and baking soda to the bowl, add water, and mix well.

4. The batter can flow straight down when you lift it up, and let it stand for a few minutes.

5. Put the marinated fish in a bowl and coat the batter evenly.

6. Heat the edible oil in the pot to 50% hot, add the small fish and fry them until they are shaped and removed.

7. When the oil temperature rises, re-fry it again and remove it for serving.

8. The crispy fried fish is on the table.

Tips:
After the batter is made, let it rest for a while before using it. After making the batter, use chopsticks to pick it up and fall in a straight line. Kewpie salad dressing has a complex taste. When the amount of raw materials is large, you need to add a little salt to taste.