Fried small fish is my favorite. I like eating since I was a child. My hometown is near the sea. When I was a child, my father was a fisherman. I often catch some small fish and shrimp by the river and go home, and then my mother cooks them for us. Fried small fish and shrimp are crispy and delicious.
Although so many years have passed, when I think of my mother's fried fish, my saliva can't stop flowing downwards. Today, I will bring you the practice of frying small fish. When frying small fish, remember three things. Small fish is crispy and delicious, without fishy smell.
Frying small fish is my mother's specialty. The small fish she fried can be said to be a must. It's fragrant, crisp and delicious. Many people say that the fried fish at home is not delicious, crisp and fishy. Some people put cooking wine when frying small fish, while others put balsamic vinegar. My mother never put cooking wine and vinegar in frying small fish.
Below I will share with you my mother's detailed method of frying small fish and a little skill. When frying small fish, some people add cooking wine and some people add vinegar to teach you the correct method, which is crisp and delicious.
Ingredients: small fish, onion ginger, white wine, flour, starch, pepper, soy sauce, oyster sauce, eggs, edible salt, edible oil, spiced powder, etc.
Specific practices:
Step 1: Prepare a proper amount of small fish, remove scales, and take out the internal organs of the small fish, especially the black films on both sides of the fish belly must be scraped clean, otherwise the small fish will be bitter, and then wash it with clear water and control the water for later use.
Step 2: Prepare a proper amount of onion and ginger in the bowl, add a proper amount of high-alcohol liquor, grab the onion and ginger juice evenly by hand, then pour the onion and ginger juice into the small fish, add a handful of pepper, a spoonful of edible salt and a spoonful of pepper, grab it evenly by hand and marinate for 20 minutes.
Step 3: After 20 minutes, pick up the onion and ginger, add a spoonful of starch and flour, then beat an egg, add a spoonful of spiced powder, and then grab it evenly with your hands, so that each small fish is covered with a layer of paste.
Step 4: Pour more oil into the pot. When the oil temperature reaches 40% heat, fry the processed small fish in a pot, and slowly fry them on low heat. When frying, turn it over with chopsticks to make the small fish heated evenly, and then take it out to control the oil.
Remove the residue after deep frying, and fry the small fish when the oil temperature rises to 80% heat, so that the fried small fish will be more brittle. Fry for about 20 seconds, quickly remove the small fish, and the crispy and delicious small fish is ready.
This is how I fry small fish for you. It is recommended not to use cooking wine and balsamic vinegar when removing fishy smell, but to use some high-alcohol liquor. The fried fish is not only crisp and delicious, but also has no fishy smell. When frying small fish, keep in mind the following three points: the small fish is crispy and delicious, without fishy smell.
Tips for frying fish
1. When frying fish, hanging paste is the key. Don't just use flour or starch, mix flour and starch to make batter, and the ratio is 1: 1, so the fried fish will be more crisp.
2. When pickling small fish, using white wine to remove fishy smell is much better than cooking wine, and fried small fish is more fragrant and crisp.
3. use rapeseed oil when frying fish, and the small fish fried with rapeseed will taste more fragrant.
The fried fish needs to be fried again, which is the key to fish crispness. Fried fish is more fragrant and crisp.