How to fry crucian carp deliciously and easily

Crucian carp is a freshwater fish. This fish feeds on plants and likes to travel in groups. Its meat is very tender. The fish meat is rich in protein, fat and many minerals. It also has certain medicinal value and can replenish the qi. There are many ways to cook crucian carp, such as braising and stewing. The more popular way to eat it is frying. So how to fry crucian carp deliciously and simply?

First, how to fry crucian carp deliciously and simply? Clean the crucian carp, put it in a bowl, sprinkle with salt (according to personal taste) and a small amount of white wine (optional to remove fishy smell), and marinate for about 2 hours. Stir the flour, add appropriate amount of salt, add eggs and mix well. Heat the oil until blue smoke appears. Put the fish in and start! Fry in the pan for 3-5 minutes, depending on the situation. The last step is to drain the oil from the fried fish. It’s delicious.

Second, kill the fish, wash it, pour in soy sauce, salt, and five-spice powder to marinate it, add a little water to the sweet potato starch to make a paste, wrap the marinated fish with the sweet potato starch paste (the sweet potato starch paste must be relatively thick), heat oil in a pan, then put the small crucian carp wrapped in the sweet potato starch paste into the pan and fry it over medium-low heat until both sides are golden brown and then take it out. Note: Frying the fish again will make it crispier. Fish meat is fine and short in fiber, so it is easy to break. When cutting the fish, the skin should be facing down and the knife should be inserted diagonally, preferably along the fish bones, so that it will be cut more cleanly. There is a layer of mucus on the fish skin, which is very slippery, so it is not easy to cut. If you soak your hands in salt water for a while when cutting the fish, you will not slip when cutting.

How to fry crucian carp deliciously and simply? Main ingredients: fresh small crucian carp. Auxiliary ingredients: rapeseed oil, salt, cooking wine, ginger, pepper powder, onion, and dry starch. Method: Remove the gills and internal organs of the small crucian carp, wash and drain the water, wash and chop the green onion and ginger. Rub the crucian carp with cooking wine and salt, sprinkle with chopped green onion and ginger, mix well, and marinate for about 20 minutes. Drain the water, remove the green onion and ginger, sprinkle with dry starch and mix evenly, heat the pan with cold oil, heat the oil to 80%, put the crucian carp in but don't move it, shake the pan, move the pan but don't move the crucian carp, and fry until the crucian carp is shaped. Turn over and fry until the skin turns yellow. Remove from the heat, pat the crucian carp with a spoon to tap off the oil, fry the crucian carp until both sides are golden brown, remove from the heat and drain the oil.