It is best to choose a little bit thinner for frying fish, and it will have a fragrant and crunchy taste when fried. And when you bring the fish to the pot, don't rush to turn it, otherwise it will be fried. Taobao shop: Xiaoyu private kitchen (10% off the kitchen partner) http://xiaoyusichu.taobao.com
First cut the octopus, scrape off the silver film on the surface with a knife back, and tear off the black film inside the belly. (Some people don't scrape off the outer silvery skin, I think it's awkward.) Then control the moisture.
Marinate the fish with salt and cooking wine for 15 minutes. If the two fish are used, use 1 tablespoon of cooking wine and 1 teaspoon of salt. Turn over in the middle so that each fish can be marinated.
Stick a thin layer of flour or starch on both sides of the octopus (in order to absorb the moisture on the surface of the octopus, you need to immediately remove the pot after dip).
Pour the oil in the pan. After the oil is hot, put the fish with the flour on the pot immediately. After the pot, do not move, turn to a small fire.
Wait for the pot to shake, and when the fish can slide in the pot, use a shovel to turn the fish over. Still don't move it, wait until it is swaying, and when the fish can slide in the pot, turn it over again.
Make sure that the fish is fried two to three times on each side and the surface is golden.