How to pan-fry small yellow croaker

Pan-fried small yellow croaker

A few days ago, when I visited Sanniang Bay in Qinzhou, I had this kind of fried small yellow croaker for the first time in a fisherman's house. The cooking skills of the male host are very commendable. The small yellow croakers are fried until the meat is tender and the bones are crispy. When you bite it, your mouth will be full of oil. You don't even need to spit out the bones. It is an excellent dish to go with rice. Everyone praised this dish.

After returning from Sanniang Bay, I still couldn't forget the fried small yellow croaker, so I made it myself. Frying fish is a very demanding task, especially for my typical impetuous personality, which is even more vivid in the process of frying fish. I have fried fish several times before, and although I fried it well, without peeling or falling apart, I always felt that the fried fish meat was a bit wet, unlike the crispy and oily feeling I ate at the fisherman's house. So after returning, I decided to challenge this difficult fried small yellow croaker again.

After some preparation, everything went smoothly. But although I know that frying fish requires patience, when the fish was fried for more than 20 minutes, the aroma filled the whole kitchen, tempting me to wield the wrong spatula to turn the fish over. An unfortunate small yellow croaker was the first to be turned over by me, and a small piece of skin was peeled off. I learned a heavy lesson and I dared not act rashly again. It seems that although we have rich theoretical knowledge of many things, and we can talk about them clearly and eloquently on paper, when it comes to actual operation, deviations and mistakes often occur due to various reasons. Although I know that haste makes waste, I still do it knowing that it is impossible. Looking back on the process of growing up, how many similar mistakes have I made?

Material

Small yellow croaker, ginger, fermented black beans, oil, salt, chopped green onion

How to pan-fry small yellow croaker

practice

1. Remove the head and internal organs of the small yellow croaker, rinse it clean, and make a few cuts on the fish body. Apply a small amount of salt all over the small yellow croaker and marinate for half an hour. Cut the ginger into shreds, chop the fermented black beans, and cut the chopped green onions into sections.

2 Heat the pan and rub the bottom of the pan with ginger slices. Heat oil in the pan over high heat.

3 Turn to the lowest heat, arrange the small yellow croaker evenly on the bottom of the pan, and fry the first side for half an hour, until it can be turned over easily with a spatula.

4Fry the other side over the lowest heat for about 20 minutes. Remove from the heat and leave some oil on the bottom of the pan.

5. Put the shredded ginger and fermented black beans into the pot and sauté over low heat until fragrant. Then add the small yellow croaker and chopped green onions, stir-fry evenly and serve.

Tips

1 Before frying fish, rub the pan with ginger to reduce the chance of the fish sticking to the pan and peeling off, and it can also remove the fishy smell.

2 When frying the first side, time is the most critical. If you want to fry the fish intact without peeling skin, you must not be impatient. Fry until it can be turned over with a spatula, otherwise all the previous efforts will be wasted. I turned one of the three fish five minutes earlier, causing a small piece of skin to fall off. Remember, haste makes waste.

3. Don’t put too much oil. The characteristic of this small yellow croaker is that it produces more oil the longer it is fried.

4. The head and internal organs of the small yellow croaker must be removed, otherwise there will be a strange smell.