Crispy Yellow Croaker

Name: Crispy Yellow Croaker
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Small yellow croaker; 2 tablespoons beer; 1 tsp salt; 2 tablespoons squash powder; 1 tsp pepper

by Dance Spirit 1027

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

This season is when the seafood is harvested, and there are all kinds of fish, and my favorite is this small yellow croaker. It is breaded and fried, crispy and raw, and even the residue can be eaten directly. And to fry the whole and crispy fish is actually a trick, let me tell you one by one.
Cucumber fish is rich in protein, trace elements and vitamins, and has a good tonic effect on the human body. For weak physique and middle-aged and elderly people, eating yellow croaker will receive a good therapeutic effect.

Ingredients

500g Small Yellow Croaker
2 tablespoons Beer
1 tsp Salt
2 tablespoons Squash Powder
1 tsp Pepper

Crispy Yellow Croaker

1. Clean the small yellow croaker with its internal organs removed, and cut 2 knives on each side of the fish body (convenient to marinate and taste)

2. Sprinkle with salt and pepper, then add some beer to marinate (well, this step will not only remove the fishy, but also make the fried fish crispy) for about 15 minutes

3. The marinated small yellow croaker is thinly smeared with a layer of granulated sweet potato powder (well, this step will make the skin of the fish more crispy)

4. Heat oil in a hot pan (of course, the oil is 2 times more than stir-frying) and fry the fish until it is shaped (be sure to heat the pan with hot oil, otherwise the fish will stick to the pan)

5. Turn over and fry until crispy (because of the beer and sweet potato powder in front, so don't re-fry it, the taste is already very crispy)

Tips:
1. Be sure to heat the pan with hot oil, otherwise the fish will stick to the pan easily;
2. Both bubbles and yeast in beer can be used as leavening agents. Adding beer to the batter can make it more fluffy, so that the fried food will be very crispy on the outside;
3. Using granular sweet potato powder instead of starch can also make the taste more crispy.