Pan-fried Small River Fish with Flour Coating

Pan-fried Small River Fish with Flour Coating

　　Pan-fried Small River Fish with Flour Coating

　　The small river fish from the countryside have an especially delicious flavor, and their taste is even fresher. Making soup or stewing them with tofu are already well-known cooking methods. Pan-frying small river fish with a flour coating is also a nutritious and uniquely flavorful dish in Qimen’s local cuisine.

　　To make pan-fried small river fish with flour coating, the small river fish selected should be about three inches long and must be fresh with no off-odors. Gut and clean the fish, then lightly air-dry (or sun-dry) them to remove surface moisture before setting aside. Place a suitable amount of flour in a large bowl, add finely chopped garlic, minced ginger, a small amount of MSG, and a little fine salt (preferably light), then mix well with the flour. Add an appropriate amount of cold water to form a batter. Dip the dried small fish into the flour batter, turning them until they are fully coated. Then fry them one by one in a pan of oil (you don’t need too much oil in the pan—just enough to cover the fish. Fry 3–4 pieces at a time). Once each piece turns slightly golden and is thoroughly cooked, remove it with chopsticks and place it on a plate. Be careful not to burn or over-fry them.

　　Pan-fried small river fish with flour coating is crispy and delicious—even the fish bones become crunchy and edible. The nutrients, including calcium, are absorbed completely. There are several key points to pay attention to when making this dish:

　　First, the fish must be fresh—any slight off-odor will not dissipate once coated in flour.

　　Second, the flavor should be light rather than salty.

　　Third, ensure the fish is thoroughly cooked but not burnt, and fry it slowly over low heat.