Crispy fried small yellow croaker
Overview
The small yellow croaker has few bones, thick and firm meat, and delicious taste. It can also increase appetite and has high nutritional value. It is perfect for frying. It is fragrant, crispy and crispy, and the more you chew it, the more fragrant it becomes. It is a perfect accompaniment to wine and meals, and is loved by the whole family.
Tags
Ingredients
Steps
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Thaw the small yellow croaker and clean it. This is a small yellow croaker with the scales, gills and internal organs removed. Under normal circumstances, it can be made after just washing it. If you are more concerned about it like me, you can clean the internal organs again and remove the black membrane on the belly and head. I think this is the key point that causes the fishy smell, and then wash it several times with clean water.
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Peel the onion and ginger, wash and shred them. Take a larger container, put in the cleaned small yellow croaker, add onion, shredded ginger, a little cooking wine, a little soy sauce, and a little pepper and mix well. The belly of the small yellow croaker should also be stuffed with some shredded onion and ginger, which will make it more delicious.
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This small yellow croaker was salted before it came here, so no additional salt was added during pickling, only a little soy sauce was added. The saltiness is just right for me. If the small yellow croaker you bought is not salted, you need to add some salt in the pickling step.
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Take out the marinated small yellow croaker, add an appropriate amount of flour to the plate, and lightly dip it in a layer of flour.
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Add an appropriate amount of oil to the pot, heat it over high heat until it is 50% to 60% hot, add the small yellow croakers covered in flour, turn to medium to low heat and fry slowly until cooked through.
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Flip and fry until cooked through, until golden brown on both sides.
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Remove the small yellow croaker, drain the oil, and place on a plate.
