Fried yellowfish

They eat fish at spring festivals, “more than one year”, so whatever the fish, they do. Cowfish, fried fish, roasted fish, fish soup... there's a lot of practice. I'm a northerner who likes fish, flat fish, yellowfish, grassfish, carp, and I've never had enough to eat before. It always tastes so good in memory that it seems like all kinds of fish can come out. I've got a bowl of fried yellow fish today, and the color of gold and yellow is so sweet. Not too greasy. It's simple, it's full, it's white, it's white. Speaking of which, I'm a little embarrassed. I wanted to try two of them, and I had to eat half a plate. Looks like I'm gonna have to blow up another big plate in a few days, or I'm not gonna eat enough

Recipe Recommendations

small yellow croaker 500 grams
eggs one
ordinary flour appropriate amount
salt a little
white pepper appropriate amount
cold water a little
vegetable oil appropriate amount
chili noodles a little

salty and fresh
fried
ten minutes
ordinary

Steps for Fried yellowfish

(a) The yellowfish head to the inside, clean, dry, dry on the surface

(b) Some flour in the bowl, an egg, proper salt, white pepper powder, depending on the taste

First it's even, the paste's a little thick, it doesn't matter, then some cold water

The mixed faces are slightly denser and flow smoothly with a small spoon

(a) The small yellow fish shall be put into the paste and mixed; and more oil and heat shall be placed in the pot at this point

With a drop of chopstick, the paste expands rapidly and floats, and the temperature is appropriate; the small yellow fish covered with paste will be fed into the pan in a fraction of the time, and will be caught in gold and yellow on both sides and the remaining yellow fish will be blown up

All the little yellow fish are blown up, the temperature rises again, and the little yellow fish is blown up again, the surface is yellower, and the skin tastes better。

It's good to have some chili on the surface when you're out。