Fried Partial Fish
1.
First rinse the partial mouth fish with water to remove the internal organs and fish gills, then remove the scales, cut the green onion into sections, slice the ginger, and sprinkle the cleaned fish with appropriate salt, add the green onion, ginger slices, pepper, and marinate 20— -30 minutes,
2.
Take 80 grams of flour, add 100 grams of water, mix well, then beat an egg in, mix well to form an egg batter.
3.
Pour the wet batter into the fish, mix it slowly with chopsticks, and then sprinkle the remaining 20 grams of dry flour on the fish, and mix it again to show the state as shown in the figure, so that the fried fish can only have a thin layer on the outside , And will not cause the fish to separate from the outside surface due to secondary processing, such as sweet and sour,
4.
Add an appropriate amount of oil to the pot. When the oil is 60% hot, add the battered fish.
5.
When the fish floats, use a colander to pick up the fish, on the one hand to control the oil, on the other hand to increase the oil temperature
6.
When the oil temperature rises, put the fish in the oil pan again and fry it a second time, so that the color of the fish is natural and beautiful, which can keep the fish crisp on the outside and fresh and tender inside.
7.
Finally, put the fried fish aside to control the excess oil and serve it on the table. If you need sweet and sour or braised, it is also a good choice.
Tips:
When frying fish, pay attention to the temperature of the oil, it should not be too hot, it will burst.
