上海妈妈教你做“炸小黄花鱼”，外脆里嫩，鲜美入味，鱼刺较少

今天不想吃肉，但是又想吃点荤菜，炸盘黄花鱼吃一下

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小黄鱼最简单的家常做法，鱼肉鲜嫩无腥味，出锅连汤汁都喝光了

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黄花鱼怎么做才好吃？试试清蒸吧，肉质细腻一点都不腥

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酒店大厨分享家烧黄花鱼的做法，做法新颖，香气浓郁！

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黄花鱼不要再红烧吃，这样煎吃外焦里嫩特鲜美，鱼肉整块不散

黄花鱼是一种颜色金黄的鱼类，肉质又鲜又嫩受到不少人的青睐。常见的黄花鱼大体可分为两种，一种是比较大的大黄花鱼适合炖煮等烹饪方式。另一种则是个头很小的小黄花鱼，适合煎炸的烹饪方式。大厨煎出来的小黄花鱼色泽光亮口感酥脆，非常好吃。然而一些朋友自己在家煎出的小黄花鱼不但没有那种酥脆的口感鱼肉还经常煎碎。

（点击视频观看更详细）

难道大厨有什么诀窍？实际上大厨 *** 煎黄花鱼的步骤和我们大体一样，只是多了1步。这多出的1步既保证了鱼的酥脆，又保持了鱼肉的完整性。这1步便是在上锅煎炸之前让鱼包裹上一层生粉，煎炸的时候生粉会变的脆而好吃还能对鱼肉的完整起到保护作用。听上去是不是很神奇？如果你也想吃酥而不烂的煎黄花鱼，那就跟着我的步骤一起学下。

【香煎黄花鱼准备食材】

主料：小黄花鱼500克

准备调料：

葱段5克、姜片4克、料酒7克、盐5克、生抽3克、胡椒粉2克、糖3克、生粉适量、食用油适量

【香煎黄花鱼 *** 步骤】

一 腌制入味

小黄花鱼其实也可以细分，有一种是人工饲料喂养的体型比较胖口感会稍差一些。还有一种体型较瘦，肉质紧密口感要好很多建议大家选择后者。买回来的小黄花鱼先用小刀把两侧的鱼鳞刮掉，用自来水冲洗一遍后拿剪刀把鱼头剪一下用力一揪连同内脏就揪出去了。直接把鱼头连内脏扔进垃圾桶，这样脏东西就去除了。

所有的鱼收拾好后放在菜板上用菜刀在鱼的两侧简单划两刀，这样能让小黄花鱼更好的入味。

切完后放在一个大碗中在碗里放上切好的葱段5克姜片4克，撒上料酒4克盐3克搅拌均匀腌制10分钟。这样可以去除黄花鱼的腥味，还能提高肉的鲜味。

二 包裹生粉

大盘子上多倒一些生粉，黄花鱼腌好后用漏勺控一下多余的汁液在生粉上滚一遍使两面包裹好生粉。

所有的鱼裹上生粉后用手抖一抖去掉多余的粉，然后放在另一个干净的盘子中备用。

准备一个小碗来调一些碗汁，先在碗中加入3克生抽撒上2克胡椒粉，搅拌一下洒入3克盐和3克白糖，碗汁就调配好了。

这样做出来的调料汁既有甜味又有咸味，可以满足大多数人的味蕾。接下来要准备一个平底锅对小黄鱼进行煎炸，煎炸用的油建议使用那种压榨的花生油味道会更香。如果没有的话也可以用大豆油代替，不要使用猪油之类的动物油以免掩盖黄花鱼自身的香味。

三 煎炸品尝

通常情况下，在平底锅中倒入半汤勺多的食用油即可。然后开中火加热，等油温升高后用竹筷子触碰油观察气泡。

如果气泡冒出速度稍微变快此时油温为六成热，适合煎炸。就用筷子夹起小黄花鱼慢慢放在平底锅上，煎炸的时候要时不时的翻个防止以免煎糊。

当两面都煎好后我们把刚才调配好的碗汁倒入锅中，盖上盖子稍微焖煮一下。

让碗之中调料的香味融入到肉中，大约过上3分钟就可以关火了。准备一个深一些的盘子，把小黄花鱼连同汤汁一起倒入盘中。

接下来你就可以尽情享用这盘美味佳肴，用我教的 *** 做出来的香煎黄花鱼一点不比三星级大厨烹饪出来的口感差，保证让你心满意足！

【香煎小黄鱼技术总结】

1、小的黄花鱼表面会有一些细鳞，稍微用小刀刮几下即可。去头的时候不要一次用剪刀把头剪断，留下和内脏连接的部分就能一同揪出内脏。

2、腌制完成后的黄花鱼表面会沾有很多汁液，需要用漏勺控一下才可包裹生粉。不然水分太多，煎炸出来就不脆了。

3、焖煮的时候，我们只需要把火调成中小火盖上盖子即可，无需把黄花鱼翻个。做熟之后如果想要好看，可以撒上一些碎香菜。

小黄鱼别红烧了，试试这道香炸的，外酥里嫩，越吃越香

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远嫁天津的媳妇做黄花鱼，干爹来蹭饭还要打包鱼汤，有那么好吃吗

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胶东大厨分享“酱焖黄花鱼”的做法，详细易学美味，果断收藏了

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家常炖黄花鱼 肉质洁白 汤汁浓郁

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标签： 黄花鱼 家常 清蒸鱼 做法 视频