Fried Sardines
1.
Remove the head and internal organs of the sardines, clean them inside and out, leaving a little water on the surface;
2.
Prepare a deep dish or a large bowl, add all-purpose flour, salt and black pepper to the basin; the amount can be adjusted according to the amount of fish, not too much;
3.
Use chopsticks to mix the ingredients evenly and distribute them evenly on the bottom of the bowl;
4.
Put the sardines with a little residual water on the surface into the flour, and the amount should not be large each time, so that the flour can evenly coat the fish in a thin layer;
5.
Pour half a pot of vegetable oil in the milk pot; the advantage of using the milk pot is that the amount of oil is not much at one time, which will not cause waste and repeated heating; heating on medium heat, stand a wooden or bamboo chopsticks in the oil, and there will be dense surroundings around the chopsticks. The small bubbles indicate that the oil temperature is right; put the fish one by one into the oil pan, do not throw it, otherwise the oil will spill out of the pan, and there may be danger of splashing on the body. Use your fingers to pinch the tail of the fish and keep it close to the pan. Slowly feed it into the oil, it will be safer;
6.
Do not stir the small fish after entering the oil pan. After the flour on the surface is fully combined with the fish body and lose part of the water, it can float on the oil surface by itself; at this time, use chopsticks to gently stir and turn over to make the fish body The bottom is evenly heated; it can be pinched out when the surface is slightly yellow when fried;
7.
After all the fish are fried, take them out. Continue to add oil for 1 minute. Put all the fish in the oil pan and fry them again for 15 seconds. After removing them, the surface will be golden, the skin will be crispy, and the inside will be white and soft.
Tips:
1. The sardines are too small to be cleaned, so you can cut them off the head and neck together with the abdomen with scissors, and clean the internal organs easily;
2. Ordinary all-purpose flour with appropriate amount of salt and black pepper is enough to taste. You can also replace black pepper with five-spice powder, salt and pepper, cumin powder, etc. according to the taste;
3. The flour is just thinly dipped and wrapped on the surface of the fish. If you want a thick layer of paste, you can pour an appropriate amount of water in the flour to make a thick paste, so that the fish can be hung on the whole body, and the fish can be thickened. The body is completely wrapped in the batter, but this approach is that the batter absorbs enough fat and the overall calories are too high, and the food is not all fish;
4. Repeated frying can make the color more golden and attractive, and the outer skin is crispy;
5. If you want a crispy skin, you can replace half of the flour with starch;
6. The small fish is fried and eaten now. The texture and taste are excellent. If you let it cool before eating, the skin will not be crispy, but some skin will be slightly elastic.
