Traditional old-fashioned fried fish

You need to wrap the fish in batter before frying, so that the skin will not fall off and the meat will not come loose.

The materials to be prepared are: fish, starch 20g, glutinous rice flour 45g, yeast powder 1 teaspoon, spiced powder half teaspoon, white pepper half teaspoon, oil and pot.

1. Put 20g of starch, 45g of glutinous rice flour, 1 teaspoon of yeast powder, half a teaspoon of allspice powder and half a teaspoon of white pepper into the container in turn.

Second, pour some water.

Third, stir evenly, and stir for 10 minute.

Fourth, wrap the fish in batter.

5. Fry the fish in a 70% hot oil pan until golden brown.

Sixth, then pick up the plate, so that the fish skin will not fall off, and the fried fish with meat is finished.