Crispy and Tender Fried Partial Fish

Name: Crispy and Tender Fried Partial Fish
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 4 bars Partial mouth fish; Some corn starch; Some egg; Some salt; Some pepper; Some White vinegar; Some Soy sauce; Some Cooking Wine

by Jun Meng dark blue

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Partial mouth fish, that is, flatfish, is the general name of the bony fishes of the order Pliformes, which includes the fishes of the family Lolitoridae, Flounderidae, Flatfish family, Soleidae, and Glossidae. The body of the fish is flat, the eyes gradually move to the side of the head as it grows, lying flat on the seabed. There are many types of partial mouth fish. This time I use this partial mouth fish as our local seaside people call it-long neck fish (or small mouth fish). Long neck fish is quite famous in Weihai and is also a well-known specialty in Weihai. This kind of fish has a long and flat body with a length of 20 cm and a weight of about 200 grams. The eyes are large and protruding. Both eyes are on the right side of the head and the upper eye is high. It is a relatively fixed fish species with a relatively fixed living area. Long-necked fish are the most abundant in my country, the Yellow Sea and Bohai Sea, and scattered in the East China Sea. Rongcheng offshore is the place where long-necked fish settle all year round.
Long-necked fish has a delicious taste and a pure and natural flavor. It is not only tender and delicious, but also has few small spines. It is especially suitable for the elderly and children. Our locals generally cook long-necked fish by steaming or braising them with sauce, while the smaller ones are directly dried or deep-fried. The fried taste is very tender and delicious. "

Ingredients

4 bars Partial Mouth Fish
Some Corn Starch
Some Egg
Some Salt
Some Pepper
Some White Vinegar
Some Soy Sauce
Some Cooking Wine

Crispy and Tender Fried Partial Fish

1. Ingredients: 4 partial mouth fish

Crispy and Tender Fried Partial Fish recipe

2. Side materials: corn starch, eggs

3. Wash the fish and put it in a container; add appropriate amount of salt, cooking wine, white vinegar, pepper, light soy sauce to the container to marinate and remove fishy;

4. After the fish is marinated, beat the eggs and put the fish in the egg liquid to soak the whole body

5. Then wrap the fish soaked in egg liquid with a layer of cornstarch, and beat the excess cornstarch with your hands

6. When the oil is heated to 70% hot, fry the fish until it is mature.

Tips:
1. The marinating time of partial mouth fish is 1-2 hours, and it is best to turn it twice in the middle;

2. When wrapping egg liquid and starch, the whole body must be wrapped, so that the fried mature fish is very tender;

3. The frying time depends on the size of the fish. Generally, the fish is deep-fried at high oil temperature first, and then turned to low heat to fry it both inside and outside.