Homemade Crispy Spring Festival Fish Method
Multi-spawn mackerel Originating from Japan, it is named "multi-spawn" due to the numerous fish eggs in the female's belly. The multi-spawn mackerel contains abundant protein and mineral salts. milk of magnesia. Despite its small size, the meat is particularly tender and smooth.
Multi-spawn mackerel has high nutritional value. It can also help improve eyesight, especially suitable for children. The fish meat also contains a large amount of inorganic salts, which are good sources of calcium.
Crispy multi-spawn mackerel is crispy and flavorful, with the rich aroma of the fish eggs, making it uniquely delicious. Children eating this can improve their vision. Fried multi-spawn mackerel has tender meat, a golden crust, and crispy bones. It's particularly delightful when you savor the fresh taste of fish roe. The fresh aroma lingers, leaving a lasting impression!
Tantalizing Crispy Multi-Spawn Mackerel
Ingredients: multi-spawn mackerel,sweet potato starch, salt, chili powder,ginger, and Sichuan pepper powder.25 grams of sweet potato starch mixed with one egg
whipped up and set aside.
1. Remove the gills and intestines from the multi-spawn mackerel, wash it clean, remember not to break open as that would release the fish eggs. Marinate with ginger and salt for a while.25 grams of sweet potato starch mixed with one egg whipped up and set aside. 2. Coat the mackerel evenly in the starch-egg mixture, continue to marinate for 10 minutes.2. Coat the mackerel evenly in the starch-egg mixture, continue to marinate for 10 minutes. 3. Heat oil in a pan until it's 70% hot, then carefully fry the coated mackerel on medium heat until crispy.
4. After frying, sprinkle with Sichuan pepper powder, chili powder, and salt before serving.
Crispy Multi-Spawn Mackerel Cooking Tips
Do not flip the fish immediately after it's placed in the pot to avoid peeling off the coating; make sure the surface is set before flipping.
Tips for Making Crispy Springy Fish
Do not flip the fish immediately after it hits the pot; wait until the surface sets before flipping to prevent the batter from peeling off.
