Crispy yellow croaker

Overview

How to cook Crispy yellow croaker at home

Tags

• home cooking
• private kitchen
• children
• old man
• spring recipes
• banquet dishes
• wenzhou cuisine
• dinner
• cooking wine
• corn starch
• light soy sauce
• small yellow croaker
• plain flour
• salt
• vegetable oil
• white pepper

Ingredients

Steps

1. 1 Defrost the small yellow croaker naturally, remove the scales and wash them. Use scissors to cut the maw, remove the intestines and cut off the head (the head is too small, if you pick out the gills, the head will basically fall off, so it is better to simply cut it off). Wash and control moisture.

   

2. 2 Add cooking wine, light soy sauce, salt and white pepper, mix well, cover with plastic wrap and marinate for at least 1 hour.

   

3. 3 If there is excess sauce, pour away and add flour and cornstarch.

   

4. 4 Stir with chopsticks to coat each small fish with batter. (You can also put the powder into a container and add water to make a batter that is slightly thicker than yogurt, and then put the small fish into the batter. I was lazy and mixed it directly into the small fish)

   

5. 5 Heat a pot (wok or milk pot) and pour oil into it. Turn on medium heat. When the oil is 70% hot, add the small fish wrapped in batter one by one. Fry one side until brown, then flip the other side. (Adjust back and forth between medium and low heat to prevent the fire from being too high and frying the small fish)

   

6. 6 After all the small fish are fried, heat the oil again.

   

7. 7 Fry the small fish again. When re-frying, fry each side of the small fish for 10-15 seconds to avoid frying it too much or drying it out.

   

8. 8 Serve on a platter.

   

9. 9 Serve.