Dry Fried Fish

Name: Dry Fried Fish
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 10 pieces Small fish; Some oil; 5g salt; 2g pepper; 10ml White wine; Some Green onion ginger; Some starch

by Gluttonous

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

To make dried fried fish, you should choose a smaller variety, so that after being fried, the appearance is crispy and the fish meat is still relatively tender. In order to ensure this taste and effect, the key is the "protective layer" of the main ingredient, that is, paste. This [Dried Fried Fish] adopts the method of powdering first and then paste, and the effect is very good.

Ingredients

10 pieces Small Fish
Some Oil
5g Salt
2g Pepper
10ml White Wine
Some Green Onion Ginger
Some Starch

Dry Fried Fish

1. Ingredients: small fish

2. Remove the internal organs of the small fish and wash them.

3. Add green onion, ginger, salt, pepper, white wine, mix well, marinate for 10 minutes to taste

4. Dip the marinated fish with a layer of dry starch evenly on both sides and let it stand for 5 minutes before using

5. Add a layer of water starch paste to the fish that has been soaked in starch

6. Fry in a pot with 60% hot oil

7. Fry on high fire for about 2 minutes, and fry until the surface is shaped and colored

8. Take it out and put it on absorbent paper to absorb oil

9. Then put it on the plate, you can taste it

Tips:
1. Due to the small size of the fish, as long as it is fried until the surface is shaped and colored, the effect of being crispy on the outside and tender on the inside can be achieved.
2. Water starch paste is prepared with corn starch + water [1:1] and can be used.