Crispy and tender fried fish

Overview

Flatfish, also known as flounder, is a general term for fish of the order Flatfish of the class Bony Fishes, including fishes of the family Soleidae, Soleidae, Plaiceidae, Soleidae, and Glossulidae. The body of the fish is flat, and its eyes gradually move to one side of its head as it grows, lying flat on the seabed. There are many types of fish with partial mouths. This time I used this kind of fish with partial mouths, which local seaside people call long-necked fish (or small-mouthed fish). Long-necked fish is quite famous in Weihai area and is also a well-known specialty in Weihai area. This kind of fish has long and flat sides, with a length of 20 centimeters and a weight of about 200 grams. It has large and protruding eyes. Both eyes are on the right side of the head. The upper eye is high. It is a relatively fixed fish species in the living area. Long-necked fish are found most in the Yellow Sea and Bohai Sea in my country, and can be seen sporadically in the East China Sea. Rongcheng is an offshore area where long-necked fish live all year round. Long-necked fish is delicious, with a pure and natural flavor. Not only is the meat tender and delicious, but it also has few small spines. It is especially suitable for the elderly and children. Our locals generally cook the long-necked fish by steaming or stewing it in sauce for the larger ones, while the smaller ones are directly dried or fried for consumption. When fried, they are very tender and delicious.

Tags

• snacks
• home cooking
• seafood
• common dishes
• shandong cuisine
• children
• old man
• autumn recipes
• winter recipes
• banquet dishes
• lunch
• cooking wine
• corn starch
• egg
• light soy sauce
• partial mouth fish
• white vinegar
• pepper
• salt

Ingredients

Steps

1. 1 Ingredients: 4 pieces of fish

   

2. 2 Ingredients: corn starch, eggs

   

3. 3 Wash the fish and put it into a container; add an appropriate amount of salt, cooking wine, white vinegar, pepper, and light soy sauce to the container to marinate and remove the fishy smell;

   

4. 4 After the fish is marinated, beat the eggs and put the fish into the egg liquid and soak it all over

   

5. 5 Then coat the fish soaked in egg liquid with a layer of cornstarch, and tap off the excess cornstarch with your hands

   

6. 6 When the oil is heated to 70% hot, fry the fish until it is mature