How to fry the small river fish fragrant and crispy, teach you how to dry fry the small river fish, golden and crispy and fragrant

Wild small river fish are much tastier than those farmed fish, the meat is more tender and the nutritional value is higher. Although the small river fish is small, it is fat and has a very fresh taste.

It's just that the small river fish is a bit small, and there are more small fish bones, which are easy to prick. Deep-fried is a good choice, and the fried small fish is crispy and delicious, and it is very popular with everyone.

How to fry the small river fish fragrant and crispy, teach you how to dry fry the small river fish, the fried small fish is golden and crispy, and the taste is fragrant, even the bones are fried and crispy, and there is nothing left to eat, which is an excellent dish to eat and drink. Here's how to do it:

【Dry fried small white fish】Ingredients required: half a catty of small white fish, an appropriate amount of oil and salt, 1 green onion, 1 piece of ginger, 1 tablespoon of cooking wine, 1 teaspoon of five-spice powder, 2 tablespoons of flour, 2 tablespoons of starch,

Steps:

1. After cleaning the small white fish, remove the gills, clean all the internal organs in the belly of the fish, clean it again, drain the water, the internal organs of the small white fish are not cleaned, and it tastes bitter.

2. Add salt, ginger slices, green onions, cooking wine, and five-spice powder to the small fish, mix well, marinate for about 20 minutes, and remove the fishy and flavor of the small white fish.

3. When the time is up, pick out the small white fish, put it in the container, add flour and starch, mix well, so that the surface of each small fish is wrapped with a layer of flour.

4. Add oil to the pot and heat it, when the oil is heated to six or seven times, put in the small white fish one by one, fry them over high heat, fry the small white fish until it is shaped and fried, and remove the small white fish to control the oil and set aside.

5. Increase the oil temperature to about 8 into the heat, put in the small white fish to re-fry, the surface color of the small white fish body becomes golden yellow, crispy, take out the small white fish, drain the oil, put it on a plate, a plate of golden and crispy dry fried small white fish is ready.

Tips: Don't put too much at a time when frying fish, too many fish are in the pot at the same time, the oil temperature drops rapidly, the fish is not easy to fry well, and it will eat a lot of oil, put less at a time, fry one pot and then the next pot, so that the fish is fried quickly and the effect is good. The purpose of re-frying the small white fish is to make the taste of the fish more crispy, and high-temperature frying can force out some of the fat on the fish. When eating, it can also be dipped in salt and pepper or barbecue sauce for better taste.