Spicy crispy Antarctic fish(ma la xiang su nan ji yu )

Spicy crispy Antarctic fish

Introduction:

"It's very hot in Chongqing in summer, so I don't have a good appetite when it's hot. So this summer, our family often cook porridge and eat it with some refreshing fried fish. Antarctic fish is one of the fishes living in Antarctica. It belongs to the crocodile head icefish family. Its mouth is wide and has sharp teeth. It mainly eats Antarctic krill. Antarctic ice fish is slender in shape, with a large head and black-and-white skin. Despite its ugly appearance, its flesh tastes like shrimp meat. It is delicate and elastic. Its body is thin and easy to cook. Antarctic fish, which feeds on Antarctic shrimp, is rich in DHA, EPA and other ingredients, and is rich in calcium. It does not contain heme and has high nutritional value. It is a very suitable health food for modern people. Antarctic fish is also the preferred food for doulao hot pot shop

Production steps:

Step 1: remove the viscera and gills of Antarctic fish, wash and drain, marinate with salt and cooking wine for a while, then add starch and eggs in a deep basin, mix them well, put them into the fish one by one, shake the basin, let the surface of the fish stick starch liquid for use

Step 2: prepare proper amount of dry chili powder, Zanthoxylum powder and cumin powder

Step 3: take a small bowl and add cumin powder and pepper powder

Step 4: add 2 spoonfuls of chili powder and mix well as seasoning

Step 5: put the oil in the pan and heat it over medium high heat. You can feel the heat when you put your hand on the top of the pan. Put the fish one by one into the oil pan. Turn the fish over after one side is golden, and leave the pan after two sides are golden

Step 6: drain the oil in a large plate

Step 7: Sprinkle with homemade spicy seasoning powder while hot

Materials required:

Antarctic fish: 800g

Eggs: 2

Salt: right amount

Chili powder: appropriate amount

Cumin powder: right amount

Cooking wine: moderate

Pepper powder: right amount

Precautions: 1. Before frying, you must heat the pan first and then the oil, so that it is not easy to stick to the pan. 2. When frying fish, the oil temperature should be higher before the fish. 3. Fish into the oil pan, will immediately from a layer of pastry, so just go down do not turn, fry for a while later, gently shake the pot, the fish will slide. 4. One by one, not all of them should be put down, and not too many at a time, because too much will cause the oil temperature to drop rapidly, and the fish skin will not be crisp. 5. After cleaning the fish, you'd better drain it, or suck it with kitchen paper, and then marinate it

Production difficulty: simple

Technology: deep fried

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : Ma La Xiang Su Nan Ji Yu