Fried spring fish

Overview

Today I made a fried pomfret dish. Pork fish is a deep-sea fish belonging to the order Smeltidae. It is native to Japan. It is named after the roe in its belly year-round. The nutritional value of spring fish is very high. Children can improve their eyesight after eating it, and the fish roe contains trace elements, mineral salts, proteins, etc. needed by the skin. In the past, when I deep-fried small fish, I would directly pat it into powder and deep-fry it. The surface was crispy, but last time I made spring fish, the belly of the fish exploded when fried like this. The fish roe was scattered everywhere, and it almost collapsed on the face, so this time I wrapped it in batter and fried it. The effect is good, not only will it not explode, but because the batter ratio is right, the surface will be crispy and crispy after frying, which is very delicious. You really don’t know until you try it, it turns out that the batter has a unique flavor. This fish is especially crispy when eaten hot. Even if the surface becomes soft after cooling, you can still occasionally chew the crispy batter when eating. There is no need to disembowel the pomfret. I also invented a little trick this time. I hooked the gills with a crochet hook that I had not used for a long time and pulled it out. Even the intestines and gills came out, which was very convenient.

Tags

• hot dishes
• home cooking
• old man
• autumn recipes
• banquet dishes
• clear water
• corn starch
• flour
• jiusan freshly squeezed soybean oil
• onion and ginger
• rice wine
• springfish
• zanthoxylum bungeanum
• salt

Ingredients

Steps

1. 1 Prepare the ingredients: spring fish, Jiusan freshly squeezed soybean oil, pepper, onion and ginger, rice wine, salt, starch, and flour.

   

2. 2 Add two tablespoons of flour, two tablespoons of cornstarch, a little salt and water to make a batter. The batter should be thick enough to form lines and drip when picked up with chopsticks. Don't make it too thick.

   

3. 3 Use a crochet hook to hook the gills of the spring fish and pull it out, and the intestines and gills will be pulled out together. After cleaning, drain the water and set aside.

   

4. 4 Put the cleaned spring fish into a basin, add chopped onions, ginger, pepper, salt and rice wine and marinate for 30 minutes.

   

5. 5 Remove the seasonings from the marinated spring fish, then put it into the batter and coat it evenly.

   

6. 6 Use a small milk pot to add Jiusan freshly squeezed soybean oil to heat, then put in the batter-coated spring fish and fry it.

   

7. 7 Fry the fish until it becomes hard, take it out, and then fry it again in high oil at a high temperature.