Fried Small Yellow Croaker

Name: Fried Small Yellow Croaker
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 180g Small yellow croaker; 10g Flour; 10g corn starch; 0.5g salt; 0.5g pepper; Some Cooking oil; 2g yeast; 3g Soy sauce; Some Shimizu

by Snow season (from Tencent...)

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

4

My mother bought small yellow croaker from the market. The size of the fish was just right for deep-frying. The flesh of the fish was thicker. Frying fish is very simple. After the fish is cleaned, marinate for a few minutes with seasonings, and then batter, or dry-fry. After the batter is adjusted, the fish can be put in the pot after the oil is hot, and it can be served in a few minutes. A fast-handed dish, and it's ready to be served.

Ingredients

180g Small Yellow Croaker
10g Flour
10g Corn Starch
0.5g Salt
0.5g Pepper
Some Cooking Oil
2g Yeast
3g Soy Sauce
Some Shimizu

Fried Small Yellow Croaker

1. Ingredients: small yellow croaker, clean the small yellow croaker, add salt, light soy sauce, and pepper to marinate for a few minutes

2. Mix flour, cornstarch and yeast powder

3. Add water and stir evenly

4. Some people find it impossible to judge the batter. I will teach you a way to observe the thickness of the batter. Dip a small yellow croaker into the batter to see how much batter is on the fish and what kind of batter you need to hang. You can adjust the thickness of the batter based on this

5. The oil in the pot is 60% hot, add the small yellow croaker dipped in the batter, do not stir the fish, when the fish is set, turn it

6. When the fish in the pot is shaped, take it out and re-fry. The purpose of the re-fry is to make the fish skin crisper.

7. This is after re-fried, the color is golden, the outer skin is very crisp

8. Serve the fried small yellow croaker with crispy outside and tender inside. Eat it while it’s hot

Tips:
The thinness of the batter determines the amount of batter on the fish. If you are not sure, you can use a fish to dip the batter to observe. When the fish is first fried, the oil temperature is 60% hot, and when it is re-fried, the oil temperature is a little higher, and it can be out of the pan after 30 seconds.