Crispy Yellow Croaker
by Falling cherry
Favorite
Difficulty
Normal
Time
10m
Serving
2
1. The small yellow croaker is naturally defrosted to remove the scales and wash it. Use scissors to cut the belly of the fish and remove the intestines. Wash and control moisture.
2. Add cooking wine light soy sauce, salt and white pepper, mix well, cover with plastic wrap, and marinate for at least 1 hour.
3. If there is any excess juice, pour it away and add flour and cornstarch.
4. Stir with chopsticks so that each small fish is covered with batter. (You can also put the flour into the container and add water to make a batter that is slightly thicker than yogurt, and then put the small fish into the batter, I am lazy and mix it directly in the small fish)
5. Heat the wok (wok or milk pan) and pour in the oil. Turn on medium heat. When the oil is 70% hot, put the small fish wrapped in batter one by one, fried yellow on one side and then turn the other side. (Adjust the use of medium and low heat back and forth, so as not to fry the small fish when the heat is too big)
6. After all the small fishes are fried, the oil heats up again.
7. Re-fry the small fish again. When re-frying, each side of the small fish will be fried for 10-15 seconds, so as not to fry or become too dry.
8. Platter.
9. Serve.
Tips:1 The fish batter can also be all plain flour, or a little cornstarch can be added. There is no restriction on this.
2When frying the small fish for the first time, adjust the medium heat and low heat to use. If the fish is slightly burnt, then the small fish should be fried.
3 Basically, the edible oil for fried fish can only be used for frying fish. Use as little oil as possible. You can divide it into two or three times for frying.
