Fried fish pieces need to pay attention to a few points. They are absolutely crispy on the outside and tender on the inside, and they will not soften when they are cold.

Today I will share with you a method of deep-frying fish pieces. The fried fish pieces are crispy on the outside and tender on the inside.

[Preparation of ingredients]: grass carp, cornstarch, flour, egg, cooking oil, ginger, green onion, pepper, salt, pepper, cooking wine

First prepare a cleaned grass carp, use scissors to cut off the fins and tail, and then cut off the head. The fish head can be reserved for the next time you stew fish head tofu soup, which is also a very good food. Then cut off the fish fillet, remove the fish bones, and cut them into wide strips about two finger widths. Once all are cut, put them in a large bowl for later use.

Next, prepare a piece of ginger, cut it into shreds, a few cleaned shallots, cut into long sections, and put them into the fish. Then add a spoonful of salt, a spoonful of pepper, and then pour a small amount of cooking wine to remove the fishy smell, and then grab the onion and ginger juice, so as to stimulate the aroma of the onion and ginger, and the fried fish will be more tender and fragrant. Then sprinkle a handful of peppercorns, and mix the fish pieces evenly, so that each piece of fish can fully absorb the onion and ginger juice, so that the marinated fish is more tender and delicious, and there is no fishy smell at all. Grab and mix well, cover with a layer of cling film, and refrigerate to marinate for two hours.

When the time is up, remove the plastic wrap and pick out the fish pieces and place them on a plate for later use. Next, prepare a small bowl, beat two eggs and mix well.

Prepare another bowl, add two tablespoons of cornstarch and one tablespoon of flour into it, stir and mix well. It should be noted here that the correct way to fry fish nuggets should be to add flour and cornstarch. The fried fish nuggets are crispy and delicious, and they will not soften after cooling.

Next, put the fish pieces into the egg liquid, let the fish pieces evenly coat a thin layer of egg liquid, and then put them in the mixed cornstarch, so that the fish pieces are evenly coated with a layer of powder, and then shake off Use this method to finish all the excess flour on the surface, and then put it on a plate for later use.

Next, heat the oil in the pot until it is 70% hot, and put the fish pieces covered with cornstarch into the pot one by one. Fry the fish pieces until they float. At this time, turn on a low heat and fry slowly. When frying, turn them frequently to make the fish pieces heat more evenly. Fry the fish pieces until the skin is golden brown, then remove the oil and put them on a plate.

If you like a more crispy texture, you can fry it again. The re-frying time should not be too long, about a minute or so, the fish pieces can be deep-fried until golden brown and crispy. Put them on a plate and enjoy them beautifully. In this way, a very delicious fried fish nugget is completed. The color is golden and attractive. The outside is crispy when you take a bite, and the meat is very tender inside, and there is no fishy smell at all. If you have friends who like it, just collect it and try it. Well, I will share it here today. See you in the next issue.