Squirrel-Shaped Yellow Croaker
A recipe for small yellow croaker known for its beautiful golden color, crispy exterior, and tender inside.
Story
This classic dish transforms fresh yellow croaker into a stunning, golden-brown centerpiece. Renowned for its incredible textural contrast, it features a perfectly crispy exterior that gives way to delightfully tender, flaky fish.
Ingredients
Small yellow croaker (gutted, gilled and washed)
1 piece
Scallion whites (washed and cut into sections)
Appropriate amount
Scallion greens (shredded)
Appropriate amount
Ginger (part sliced, part minced)
Appropriate amount
Sichuan peppercorns
Appropriate amount
Dry flour (for coating fish)
Appropriate amount
Salt (for marinating)
Appropriate amount
MSG
1 tsp
cooking wine (for marinating)
as needed
pepper salt
as needed
chili powder
as needed
cooking oil (for frying fish)
as needed
Instructions
1
Prepare the Fish
Remove the internal organs and gills of the small yellow croakers and wash them clean; wash the white parts of the scallions and cut into sections, and cut the green leaves into shreds; wash the ginger, slice part of it, and mince the rest.
2
Marinate
Place the small yellow croakers in a large bowl, add salt, MSG, cooking wine, scallion sections, ginger slices, and Sichuan peppercorns, and marinate for two hours.
3
Coat with Flour
Pick out and discard the Sichuan peppercorns, scallion sections, and ginger slices. Sprinkle dry flour into the basin and evenly coat the fish.
4
First Fry
Pour oil into a wok and heat it up. Adjust to medium heat, slide the small yellow croakers in one by one, and fry until golden brown, then remove them.
5
Second Fry
Turn to high heat to heat the oil up again. Pour the fish back in and fry them once more until the outer skin is crispy, then remove them.
6
Plate and Serve
Plate the small yellow croakers, then sprinkle with shredded scallions, minced ginger, spiced salt, and chili powder to serve.
