Crispy Yellow Croaker

Name: Crispy Yellow Croaker
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Small yellow croaker; 3 tablespoons Flour; Some Five spice powder; 1 tablespoon Cooking Wine; 1 tablespoon Soy sauce; 1 piece shallot; 4g salt; 1 piece ginger; Some pepper

by Outstanding 1987

4.7 (1)

Favorite

Difficulty

Easy

Time

Serving

My child is famous for his love of fish, and my husband is famous for his dislike of fish.
But this fried yellow croaker, my husband really likes to eat it, and he eats more than anyone else. What he said is, this little yellow croaker is really crispy, delicious, and delicious.
The small yellow croaker has a small body and is suitable for frying. After frying, some small fish bones are crispy, which is very easy to pick.

Ingredients

500g Small Yellow Croaker
3 tablespoons Flour

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Some Five Spice Powder
1 tablespoon Cooking Wine

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1 tablespoon Soy Sauce

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1 piece Shallot

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4g Salt

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1 piece Ginger

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Some Pepper

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Crispy Yellow Croaker

1. Prepare small yellow croaker.

2. Remove internal organs and fish scales, and clean the blood with clean water.

3. Finely chop green onions and ginger.

4. Dry the yellow croaker and sprinkle with salt, cooking wine, five-spice powder and pepper.

5. Sprinkle with chopped green onion and ginger.

6. Cover with plastic wrap and put in the refrigerator to marinate for 4 hours.

7. Take it out and turn it over several times in the middle, and then cover it with plastic wrap and refrigerate to marinate.

8. After marinating yellow croaker, use paper to absorb water.

9. Spread an even layer of flour.

10. Heat the pan and pour in corn oil. When the oil is mature, add the yellow croaker and fry it over medium and small fire.

11. The process of frying is turned over many times, fry it until golden on both sides, remove it, reheat the oil, and then re-fry.

12. The fried yellow croaker can be used to control the dry fat.

13. Place two chopsticks on the finished plate, which is good for heat dissipation, and evenly sprinkle with pepper to eat.

Tips:
It takes enough marinating time to make it more delicious.
Before spreading the flour, use paper to absorb the moisture, which is conducive to the uniform spread of the flour.
When frying, you don’t need too much oil. The half-fried and half-fried method is used to save oil.
Re-fry it once, and the fish will be crispier and not greasy.