Name: Croaker
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 6 lines Small yellow croaker; 40g Plain flour; 20g corn starch; 60~80g beer; 1 small handful Scallions; 3 slices Sliced ginger; 1 tablespoon Cooking Wine; 1 tsp salt; a little Sugar; a little White pepper

Croaker

by Eyebrow

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

Small yellow croaker is rich in protein, sugar, fat, calcium, phosphorus, iron, potassium, sodium, magnesium, selenium, vitamin A and other nutrients needed by the human body, which is of high edible value.
In my impression, the small yellow croaker with noodles is a Shanghai local dish. It seems that I have eaten noodles with fish, noodles and crabs since I was a child. This is a fried dish, the shell is crispy, and the fish is tender inside. Fresh, fragrant, crisp and tender are the characteristics of this dish.
The noodle tow small yellow croaker is to wrap the fish in the batter and fry it in a frying pan. The batter protects the nutrition of the fish from being damaged by the high temperature, and the crispy fried fish has a clear contrast with the tender fish. The two opposite tastes blend in your mouth. Alas, the saliva is about to flow down. !
What are you waiting for, do it now!

Croaker

1. Clean the small yellow croaker, add cooking wine, salt, sugar, green onion, and ginger slices, and marinate for 30 minutes.

2. Pour flour, starch, white pepper, and beer into a large bowl and stir to form a batter. Beer is said to make the batter more crispy and can be replaced with water. I like the batter to be thicker. I used about 60 grams of beer. If you like the batter, you can add more.

3. In the state of my batter, the lines can be pulled out with my hands, but they disappear quickly. The yellow in the bowl is white pepper, I forgot to put it at first, I added it after making the batter.

4. Pour more oil in the pot to at least submerge a small fish, heat it to about 160°C, put the marinated small yellow croaker in the batter and roll it, so that the fish is completely covered with batter.

5. Fry in a frying pan and fry for about 2 minutes on one side. Use chopsticks to poke the fish body from time to time to prevent sticking.

6. Turn it over and fry until golden on both sides.

7. Remove the oil, put it on the kitchen paper to absorb the excess oil, and then raise the oil temperature to make it more crispy after re-frying. I fry it and eat it now, without re-frying.

8. The golden and crispy noodles drag the little yellow croaker, ready to serve!

Tips:
1 The batter method comes from kitchen friend Lin'er, and has been modified. 110 grams of the original beer, I think it’s too thin, so I changed it to 60 grams.
2 If you cook too much for a while, you still have to re-fry it and eat it the next day, otherwise it won't taste good when the dampness becomes soft.