Fried crispy fish, starch or flour? Teach you a simple way, the bones are crispy and the meat is tender, and the calcium supplement is delicious

Today I will share with you the easiest way to fry crispy fishThe fried fish is crispy on the outside, the fish is tender and tender, the bones can be eaten, and the wine and calcium are supplemented.

The steps are as follows

【Ingredients】500 grams of small river fish, 10 grams of ginger, five or six slices of ginger, 5 grams of Sichuan peppercorns.

【Seasoning】8 grams of salt, 20 grams of cooking wine, 3 grams of five-spice powder, 2 grams of pepper.

【Specific process】

(1) Remove the scales and internal organs of the small river fish, and clean it, especially the black membrane in the stomach, which is also the source of fishy smell, and it should be cleaned up.

(2) Put the processed small river fish into a basin, add green onion and ginger, Sichuan pepper, salt, cooking wine, Sichuan pepper powder, pepper powder, mix well, marinate for 20 minutes, so that it can fully absorb the flavor and remove the fish.

(3) Pick out the small river fish, don't want green onion and ginger, control the water in the basin, and then pour the starch into multiple times (here is the starch, that is, it is best to shoot the starch to make the fried fish more crispy), pour it each time, use the way of turning the basin, so that it is wrapped in the fish, until the body of the fish is evenly covered with a layer of starch, and it is in a dry state, and the excess starch is leaked with a colander for later use. In this process, the smaller ingredients can be patted in a bumpy way, which is fast and good, and if it is a larger ingredient, you can directly hold the powder with your hands to make it evenly covered with a layer of starch.

(4) Burn wide oil in the pot, the oil temperature is 60% hot, put the small fish hanging powder into the oil pot in turn, do not stir first, shake the bottom of the pot, so that the small fish are not in the oil, slightly turn over the shape, so that it is heated evenly, when fried to slightly yellow, crispy, are gently floating on the oil surface, then take it out first, when the oil temperature rises to 70% hot, put the fish into the re-frying for 15 seconds, fry until golden and crispy and take out the oil control, and the delicious "fried crispy fish" is ready.

【Tips】

(1) It is necessary to clean the fish several times after removing the scales, internal organs and black membrane, especially the black membrane in the stomach, so as to better remove the fish.

(2) In the process of patting the powder, you must first pick out the green onion and ginger, filter out the water, and use the method of pouring the powder while pouring the small ingredients, so that you can hang a layer of starch on the ingredients faster and more evenly, which is very convenient and labor-saving, but remember to use a colander to drain the excess starch and then put it into the oil pan. Larger ingredients can be held directly with your hands, and it is very uniform quickly. It should also be noted that the ingredients should be in a dry state after hanging the powder.

(3) When frying fish, it is best to fry it again, so that it will be more crispy, and the fish bones will be crispy enough to eat.