[spiced Crispy Fish] - eating fish in a different way(wu xiang cui pi yu huan zhong fang shi chi yu rou )

[spiced Crispy Fish] - eating fish in a different way

Introduction:

"A long time ago, I talked about the Fried Crispy Fish in a diary. I have been dragging and dragging for a long time before eating this dish. After I finished it, I put it in the draft and dragging and dragging, so I drag it until now. This is the first pickled and then fried fish, fried, the skin is very crisp. After the pot, whether sprinkled with pepper powder, cumin powder, five spice powder... Or directly dipped in tomato sauce, sweet chili sauce, etc., each has its own flavor, which is very suitable for cooking and snacks. "

Production steps:

Step 1: get the ingredients ready.

Step 2: wash the fish, cut it into pieces of appropriate size, and mix in cooking wine and salt.

Step 3: add chopped scallion and ginger slices.

Step 4: marinate for half an hour to remove fishiness and taste.

Step 5: mix the flour and starch evenly.

Step 6: add a little water to make a thick batter, which can be pulled out with chopsticks.

Step 7: add to the fish.

Step 8: stir well with chopsticks. (you can also remove the paste one by one, but it's faster.)

Step 9: heat an appropriate amount of oil in the pan. When it is 60% hot, put the fish pieces wrapped in batter in turn.

Step 10: deep fry for about one or two minutes until the fish is medium cooked. Remove.

Step 11: heat the oil in the pan again to 8 minutes, add the fried fish and fry for a while until the surface is golden and crisp.

Step 12: take out the drained oil and put it on a plate, then sprinkle with your favorite seasoning.

Materials required:

Salmon meat: 400g

Chives: right amount

Ginger: moderate

Flour: 2 tbsp

Starch: 2 tbsp

Five spice powder: a little

Cumin powder: a little

Cooking wine: 1 tbsp

Table salt: 2 teaspoons

Note: the heart of the poem phrase: 1: the fish should be pickled first, and it will be fishy and tasty. 2: The batter to wrap the fish should be thick. If the batter doesn't hold when the fish is starched and keeps sliding down, it's too thin. 3: The time of re frying should not be too long, in order to make the skin more crispy.

Production difficulty: ordinary

Technology: deep fried

Production time: 20 minutes

Taste: spiced

Chinese PinYin : Wu Xiang Cui Pi Yu Huan Zhong Fang Shi Chi Yu Rou