Crispy Fish Nuggets

Overview

Crispy fried fish nuggets, crispy on the outside and tender on the inside. Eat the fish in a big way. I bought the Longli fish that day, but I forgot to freeze it when I got home. As a result, both pieces melted. Freezing it again will affect the quality of the meat, so just eat them both. The steamed one the first day and the dry-fried one the next day. Each has its own taste. Speaking of frying, I have never been able to mix the batter before. Some time ago, I saw the whole egg batter recipe and tried frying shrimps. The effect was very good. Now I saw the crispy batter recipe, so I naturally wanted to try it again. Regarding the crispy paste, the easiest way is to buy crispy powder and mix it up directly when you come back, but those of us who love to toss always want to prepare it ourselves. The ingredients for crispy flour are ordinary flour, starch, custard powder, baking powder, water, eggs, and cooking oil. I have seen many recipes, and they are all different. This means that this recipe is not so strict. I will give you a rough ratio. The best ratio of flour to starch to baking powder is 10:3:1. Just calculate the amount of custard powder into the starch. For home cooking, use at most one egg and add water as appropriate. When the crispy paste is in the state, you can pick up the paste and pull out strings. Finally, add cooking oil and mix evenly. For home operation, just add a tablespoon (about 15 grams). When preparing the crispy paste, you need to add ingredients according to the amount of ingredients, and just mix them in the most appropriate proportions. Let me do it a few more times to get the exact amount. The fish used this time is boneless dragon fish. It is wrapped in crispy batter and fried over high heat. It is crispy on the outside and tender on the inside. It has a good texture and great taste. It is a special way to satisfy your craving. You can add salt and pepper or other dry seasonings, or you can use sauces like tomato sauce. You don't even need to add anything, it's just as delicious when eaten directly. Ingredients: A slice of Longli fish, green onion and ginger. Crispy paste: 100g of flour, 20g of custard powder, 10g of baking powder, 1.5g of egg, 1 water, appropriate amount of cooking oil, 15g. Seasoning: salt, light soy sauce, cooking wine, thirteen-spice cooking oil

Tags

• hot dishes
• home cooking
• children
• dinner with friends
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• farm food
• dinner
• baking powder
• cooking wine
• custard powder
• dragon fish
• egg
• flour
• light soy sauce
• onion and ginger
• starch
• thirteen incense
• cooking oil
• salt
• water

Ingredients

Steps

1. 1 Cut the Longli fish into pieces, add green onion, ginger, cooking wine, thirteen-spice salt, light soy sauce and marinate evenly.

   

2. 2 Crispy powder material.

   

3. 3 Mix the flour evenly, add water to make a paste, add eggs and mix evenly.

   

4. 4 Finally add oil and mix evenly.

   

5. 5 The mixed paste is in this state, smooth and delicate.

   

6. 6 Add the mixed paste to the marinated fish pieces.

   

7. 7 Heat the oil in a pan. The oil is very hot. When you add a small piece of food, a lot of bubbles will be generated. Put the fish pieces into the pan piece by piece.

   

8. 8 Fry thoroughly, then remove from the pan and drizzle with oil. Plate and serve.