Crispy Skin Crucian Carp
A wonderfully flavorful dish where the key is the crispy coating. A crisp shell envelops tender, fresh fish, creating an exceptionally delicious result.
Ingredients
crucian carp
1 whole
scallion
as needed
celery
1 piece
eggs
2 pieces
ginger
as needed
garlic
as needed
Instructions
1
Step 1
Buy fresh crucian carp and wash it thoroughly multiple times.
2
Step 2
Make cross cuts on both sides of the fish.
3
Step 3
White pepper powder, salt. Marinate the fish with scallion, ginger, and garlic to remove the fishy odor.
4
Step 4
Coat the fish evenly inside and out with meat marinade powder and let it marinate.
5
Step 5
Wear disposable gloves and gently massage the fish, making sure every part is coated with the marinade to help it absorb flavor.
6
Step 6
Now we prepare the batter. The ratio of fried chicken powder to starch is 2:1. Since the fried chicken powder is already seasoned, there is no need to add salt. If you use starch alone, you will need to add salt.
7
Step 7
Add an appropriate amount of five-spice powder.
8
Step 8
Crack in 2 eggs, add a little oil, and mix to a yogurt-like consistency. The batter should contain a small amount of oil, not water.
9
Step 9
Coat the marinated fish evenly with the prepared batter.
10
Step 10
Heat oil in a pan to 50% heat (medium heat). Hold the fish tail upright, and slowly lower the fish head into the pan to start frying.
11
Step 11
Turn to low heat and fry one side until it is set.
12
Step 12
Flip the fish to the other side once one side is set. Flip it once every minute, 2 to 3 times is enough.
13
Step 13
Turn off the heat, wait for the oil temperature to drop, then take out the fish and place it on a plate. Squeeze barbecue sauce over it.
14
Step 14
Garnish with celery leaves, then add cumin powder and ground chili to taste.
15
Step 15
Crispy and delicious.
