How to fry small fish so that the fish bones are crispy? How to fry small fish so that the fish bones are crispy

Big fish can be used in soup or braised, while small fish are best fried. Fried small fish can be eaten as a side dish or as a snack. Fish bones are inevitable when eating fish. If the small fish is fried well, the fish bones will be very crispy and can be eaten directly. So how can you make the fish bones crispy when you fry fish?

How to fry small fish bones to make them crispy

Before frying the fish, you must first prepare to remove the fishy smell and increase the freshness, that is, marinate it. Use coriander, chives, shredded ginger, cooking wine and other ingredients to marinate the small yellow croaker for several hours. Then, coat it with starch. It must be dry starch, not batter. This is also the most critical operation to make the small fish crispy. The small fish coated with batter will be crispy on the outside and tender on the inside when fried, and it will not achieve the overall crispy feeling. You even have to pay attention to the fish bones when eating to avoid being pricked by them.

In addition, the fried fish needs to be fried again to raise the temperature of the oil. Put the fish in small amounts at a time and fry until crispy before removing from the pan to control the oil. This is the second key to making the small yellow croaker crispy. The fried fish should not be put into the container immediately after oil control and the lid should be covered. It should be spread out and cooled thoroughly to allow the crispness of the fish to be fully released.

How to make small fish explode the fish bones

First of all, it is best to choose smaller fish so that it is easier to fry thoroughly. It can be river fish, river fish, or sea fish. The main thing is to choose the fish you like to eat.

Clean the fish you bought and wash it several times. Drain the water from the fish and put it in a bowl. Add scallion and ginger slices, appropriate amounts of salt, pepper, and cooking wine and marinate for half an hour.

Pick out the marinated fish, put them in a bowl, beat an egg, add a little starch, mix well, add a little salad, and coat the surface of the fish with a thin layer of batter. Add a lot of oil to the pan, heat the oil to 60% hot, put the fish into the pan one by one, don't put too much at a time, too much will stick, fry until it is fixed, then take it out and put the fish in again.

After all the fish are fried once, put them into the pot and fry them again. At this time, we have to use a low heat. It must be a low heat to fry the bones inside and crispy, but the skin is not mushy. Fry slowly on a low heat until the inside and outside are crispy, then remove and drain the oil. The crispy fried fish is ready.

Can patients with uric acid eat fried fish?

Don't eat during the acute attack of gout, first of all, fish, and secondly, fried food. One is high-purine food, and the other is fried food, which are both taboos for gout patients.

Uric acid patients in the non-acute attack period should try to eat less, as purine is high. Eat mainly river fish and try to eat less sea fish. Canned fish should not be eaten, as the purine content can reach more than 1,000.