When frying small fish, should I coat it with flour or eggs first? What is better for frying small fish?

We all know that fried fish is a common delicacy. It is easy to make, and it tastes fragrant and crispy. It has a great taste and is very popular among people. Many people fry fish at home. So should we coat the fish with flour or eggs first? Let's take a closer look!

Should I coat the fish with flour or eggs first?

Fried fish are first coated in eggs and then in flour.

In fact, when frying small fish, it is better not to coat them with flour first, because it will absorb the moisture in the fish, and then directly affect its taste, it will not be soft when eaten, and it will not be crispy when fried. Therefore, it is necessary to coat it with eggs first and then with flour, which is a place that many people are concerned about.

Finally, the food tastes very different from the other sides, so it is recommended to use two bowls. So you have to keep that in mind.

Small fish are small and have fewer bones, so they cannot be cooked like big fish. Therefore, you have to cook them according to their actual situation. It is best to fry them until they are crispy, so that even the bones can be eaten. This is delicious and there is no waste.

Fried fish recipe

Ingredients:

1000g small crucian carp 1 piece of ginger 1 handful of scallion 1 handful of coriander 5 teaspoons of cooking wine Salt to taste Sugar to taste Five-spice powder to taste Flour to taste

Production process:

1. Scrape the scales of the small crucian carp with a knife, remove the gills, cut open the belly of the fish with scissors, take out the internal organs, especially remove the black film in the belly of the fish, process the fish one by one, wash them clean, and drain the moisture.

2. Cut the ginger into shreds, wash the green onions and tie them into knots, wash the coriander and break it into sections.

3. Put the processed small crucian carp, shredded ginger, shallots, and coriander into a bowl, add salt, sugar, cooking wine, and five-spice powder, stir evenly, cover with plastic wrap, and put in the refrigerator for more than 3 hours. You can take it out and stir it halfway to make the seasoning taste even. The longer the fish is marinated, the more flavorful it will be.

4. Take out the marinated fish, remove the seasoning, pick out the fish and put it in a container, and pour the flour into a plate.

5. Heat a little more oil in a pan. When the oil is 60% hot, pick up a small fish with chopsticks and dip it in the flour so that the inside of the fish is also covered with flour. Wipe off the excess dry flour on the fish before putting it into the pan.

6. Leave only a thin layer of dry flour on the fish, put them into the pan one by one, fry until the fish is shaped, then turn them over with chopsticks, fry until the small fish turns light color, remove from the pan and drain the oil.

7. Turn on high heat. When the oil temperature rises, put the small fish into the pan and fry it again until the surface is golden, crispy and fragrant. Remove from the pan and drain the oil.

Tips for frying small fish

1. When frying fish, use more oil, at least enough to cover the fish, so that the fish can be heated evenly.

2. When marinating fish, try to stir it with your hands as much as possible, so that the fish can be more flavorful. The longer the fish is marinated, the more flavorful it will be. In summer, you can put it in the refrigerator and marinate it for a while.

3. When frying fish, the oil temperature should be controlled well. If the oil temperature is too low, the fish will stick together and break into pieces. When the oil temperature is 50-60% hot, bubbles will appear at the bottom of the pot when you insert chopsticks into it. This is the best time to fry the fish. The fish will be easy to shape. To make the fried fish crispy, you can fry the fish again when the oil temperature rises to the point of smoking.

5. The temperature for frying fish is also the key. After putting the fish into the pan, turn to low heat and fry slowly to prevent the fish from being burnt or being burnt on the outside and raw on the inside due to high heat.