A Grunion is a small fish that lives in California.
Grunion has a good taste and can withstand more cooking.Grunion with black pepper, grunion egg soup, etc. are all good choices, but My children prefer to eat fried whitebait, so I often use this method shared by chef friends, and the effect is very good.
- 500g grunion
- 4g thirteen incense
- 50g flour
- 10g soy sauce
- 1 egg
- peanut oil
First, prepare an appropriate amount of grunion, and remove its internal organs, head, and tail respectively. Then clean the grunion carefully, put it on the grate, control the moisture in it, and put the treated grunion in a container.
Add some thirteen incense, and soy sauce, wear disposable gloves to fully grasp and mix evenly, so that the grunion can be fully integrated with the seasoning, put it aside, and marinate for a while. During this process, prepare a small bowl.
Put 50g flour into the bowl, then smash 1 egg into it, stir evenly in one direction with chopsticks to form a thicker egg batter, use chopsticks to slowly drip the batter in advance, and place it on the bowl. stand aside for a while.
After the grunion is marinated, mix it with the pre-prepared egg paste, stir well with chopsticks, so that the whitebait can be covered with egg paste, and then the grunion can be fried Add a proper amount of cooking oil to the pot.
When the oil is 70% hot, add the battered whitebait and start frying. When it is slowly fried on low heat until golden and crispy, it is ready to serve.
- Marinate grunion with seasonings before frying to remove fishy smell and improve taste.
- Mix eggs and flour to make batter for a crispy exterior and soft interior.
3.Use medium-low heat and avoid overheating to fry grunion for best results.