Crispy fried small yellow croaker
Overview
Cucumber fish has tender meat with few spines, so it is usually steamed. The one I bought today is smaller, fried and crispy, and the fish bones can be eaten clean.
Tags
Ingredients
Steps
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Scrape the scales off the small yellow croaker you bought, remove the head and internal organs, add salt, cooking wine, white pepper, and shredded ginger and marinate for an hour to add flavor.
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Pour away the water used to marinate the fish, add corn starch, coat each fish evenly with starch, and shake off excess starch.
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Since the oil used for frying fish at home is never reused, I pour less oil to minimize waste. Heat oil in a pan, insert clean chopsticks into the pan, and fry the fish when dense bubbles appear.
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Place the fish one by one into the pot and stir gently to avoid sticking.
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Fry until it turns slightly yellow and has a crispy sound.
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Take them out after frying them all, wait until the oil temperature rises and fry them again, this will make them crispier.
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After frying for the second time, transfer to a plate lined with absorbent paper to absorb excess oil.
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Put it on a plate, sprinkle with a little pepper and salt, and the fragrant and crispy yellow croaker is ready to be fried.
