Fried carp and fish with crispy skin.

Fried carp with crispy outside and tender inside is a dish we often eat, especially during the Chinese New Year holidays, and every household is willing to cook it, which is delicious. Here's how to do it.

Tools/Materials Carp, Eggs, Flour, Starch, Eggs, Salt, Oil, Cooking Wine, Seasoning, Ginger

0 1 carp processing, cleaning, cutting into pieces with appropriate size, and placing in a container.

Add cooking wine, salt, ginger, seasoning, etc. And put the carp slices in a container and marinate for half an hour.

03 paste mixing. Put eggs, starch, flour, salt, etc. Put it into a container, and then stir it evenly, without particles, but evenly. The prepared paste should be thin and moderate, too thin, the carp slices will not paste, too thick, and the fried carp slices are too hard and not delicious.

04 Put the marinated carp slices into the prepared paste and wrap the paste evenly on the carp slices.

Heat the pan, pour in proper amount of vegetable oil, and then heat the oil.

Fry the covered carp slices in the pot, with steady fire, not too much. Otherwise, the carp fillets will be burnt outside before they are cooked inside, so its delicacy will be destroyed. When frying, turn the carp fillets slightly and try to heat both sides evenly. When the carp slices are fried on both sides until golden, they can be taken out of the pot. In this way, a delicious crispy fried carp is ready.

Special instructions remember: you must wait for the oil to be hot before frying it in the pot.

In the process of frying, be sure to fry with steady fire, and don't use too much firepower.