“Fried yellow croaker” because of the outside is charred and tender, full of umami, conquered many people’s taste buds, because yellow croaker is very rich in nutrition, rich in DHA, often eat fish has brain nootropics, calcium and iron, enhance immunity and other benefits, it is recommended that children and the elderly should eat often, fried yellow croaker is done, the elderly and children can be eaten as snacks.
Although eating too much fried food is not good for the body, but like we are not opening restaurants to fry and sell, the edible oil used is healthy and fresh, eating fried yellow croaker is not so terrible. Every time my mother fried yellow croaker, I couldn’t eat enough, the more I ate, the more I wanted to eat, the caramelized and crispy, salty and fragrant, the fish inside was snow-white and snow-white, especially delicious, every time my mother would scold me a few times, thinking that I was too fat, let me eat less. So what are the points you need to master when frying yellow croaker?
Is there such a sentence that everyone agrees with? “There is oil without salt to eat not sweet”, the meaning of this sentence means that no matter how much oil is added, the food is not delicious, then it is a waste of ingredients, can not eat the soul of this delicacy, so the first step of frying yellow croaker is to marinate the clean fish, taste and fishy.
Wash the yellow croaker and remove the head must remove the fish guts and the black film inside the fish, otherwise the fishy smell of the black film is too large, and then pour in an appropriate amount of extremely fresh taste, cooking wine, pepper, chicken powder, oyster sauce, sugar, salt and stir well, marinate for about 10 minutes is the best, and the taste will not lose umami.
Whether it is fried tenderloin or fried fish, fried mushrooms, want to caramelize crispy, mixing batter can be a crucial step, ordinary batter can not be separated from flour dry starch, the ratio of the two is 1:1, eggs play a crispy role. First add salt, sugar, five-spice powder to the pot, and finally one rarely adds, that is, alkali noodles, alkali noodles will make the batter more crispy, when frying yellow croaker, don’t just put flour and starch, add a little “it”, better than what the restaurant sells! Then pour in warm water and stir quickly to melt the seasoning, otherwise the alkaline surface will form a block. Then pour in the flour and starch and stir until there are no dry flour particles left, and finally pour in the eggs, so that the pimples spread quickly, beat the eggs again, learn to mix the batter like this, shorten the time by at least 5 minutes, uniform and delicate.
When the batter is adjusted to a yogurt-like thickness, add some peanut oil and stir well to lock in the moisture of the batter, which is also the key to crispy batter.
We put the marinated fish into the batter, stir it back and forth, so that the fish body is evenly coated with the batter, the stickiness is even, the fried fish can be crispy and crispy, put more at a time, so that there is no delay when frying.
The water in the pot is dry, pour in peanut oil, when the oil temperature in the pot is 7 to hot, turn off the heat to medium low, put in the yellow croaker sticky with batter, be sure to one by one, carefully and gently, to prevent splashing oil to the skin and hurting the skin. Put them one by one, the fish and the fish are not easy to stick to each other, which is convenient for the fish to turn over. When frying fish, the oil temperature can not be too low, the oil temperature is too low The fish will sink to the bottom of the pot, it is easy to stick to the bottom of the pan, the paste pan affects the taste, high oil temperature will make the batter quickly form, color, one side is fixed We turn over, remember not to fry the fish in a hurry, medium and small fire to fry the fish to make it evenly heated, there will be no sandwich phenomenon
Yellow croaker fried until golden brown on both sides, we can control the oil to fish out, like to eat more burnt and crispy can raise the oil temperature to 8 into heat, put in the fried yellow croaker, yellow croaker fried for the first time, the moisture has been fried out, and then re-fried again more crispy and delicious, but the time of re-frying must not be too long, too long to lose umami. Up to 30 seconds is fine. If you like to eat a fresh flavor with more moisture, you don’t need to re-fry, just once. Learn to fry yellow croaker like this, charred on the outside and tender inside, fresh and fragrant, crispy paste and crispy and crispy, put it for a day without returning to soft, novices are guaranteed to succeed once and zero failure!
Fried yellow croaker is crispy and delicious, don’t just add flour and starch, be sure to add some alkaline noodles, the color is golden and more crispy.
