酥炸马口鱼

2024-08-07 14:59:25 225

酥炸马口鱼
买了一斤小马口,这种小鱼肉质细嫩但是毛刺比较多,所以天津人一般都喜欢油炸,炸的鱼刺都酥脆了,沾椒盐或辣椒粉,下酒,卷饼都非常棒

Details of ingredients

  • 马口鱼500克
  • 花椒粒1小把
  • 料酒2茶匙
  • 面粉2茶匙
  • 食盐少许

Technique

  • 难度初级
  • 工艺
  • 口味五香
  • 时间十分钟

Steps to make 酥炸马口鱼

  • 1.小马口鱼去头去内脏清理干净。
  • 2.加入一小把花椒粒,2茶匙料酒
  • 3.加入适量食盐
  • 4.两手端盆颠匀腌渍2小时以上
  • 5.马口鱼腌渍好后直接加入2勺面粉。
  • 6.再次颠匀,尽量让每条鱼上薄薄沾上一层面粉。
  • 7.锅中放油,有六成热放入沾好面粉的马口鱼,中小火炸制金黄酥脆即可。
  • 8.成品,鱼刺都酥了。喜欢辣可以撒一些辣椒粉。
  • 9.成品。
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