etheriusnachoo3
2021-09-11T11:34:18+00:00
需要去头去内脏吗[img]https://img.nga.178.com/attachments/mon_202109/13/-d1rcQ177-d50hZeT3cSlc-sg.jpg.medium.jpg[/img][s:ac:呆]
小点的可以吃 太湖三白实在太好吃了。。
那么大的我一般拿去钓bass。。
不懂就问，这种鱼怎么吃呀
Codycock
内脏还是要去的。加豆豉焖一下就行了
🌧❤🌧
炸或者酱焖。
内脏可去可不去，想去的话用剪刀从脖子上剪个口把内脏挤出来。
内脏可去可不去，想去的话用剪刀从脖子上剪个口把内脏挤出来。
Sodaking
1 Egg, separated
500ml vegetable oil
500ml extra virgin Olive oil
1 clove Garlic, crushed
1 Lemon, juice and finely grated zest
1 head Chicory
1 head radicchio
1 tsp Dijon Mustard
1 tsp red wine vinegar
1 bunch Watercress
1 tbsp plain flour
1 tsp Paprika
1 tsp sea salt
600g Whitebait fish
oil, for deep-frying
1. In a large mixing bowl, whisk the egg white with a pinch of salt until light and fluffy. Whisking all the time, pour in the vegetable oil in a slow, steady stream. Continue whisking until the mixture has emulsified to a mayonnaise.
2. Add the yolk and carry on whisking as you drizzle in the olive oil. Stir in the crushed garlic and lemon juice, to taste. Finally add the mustard and vinegar.
3. Tear a few leafs from the chicory, radicchio and watercress and put in a salad bowl. Dress with a squeeze of lemon and a drizzle of extra virgin olive oil.
4. Mix the flour, paprika and salt in a bowl. Add the whitebait and toss until well coated. Tip into a sieve to remove any excess flour.
5. Heat the oil in a deep-fat fryer or large pan to 190C. Deep-fry the whitebait in batches for about 1 minute. Drain on some kitchen towel.
6. Scatter the whitebait over the salad and serve with the lemon aioli. Sprinkle over a little lemon zest.
500ml vegetable oil
500ml extra virgin Olive oil
1 clove Garlic, crushed
1 Lemon, juice and finely grated zest
1 head Chicory
1 head radicchio
1 tsp Dijon Mustard
1 tsp red wine vinegar
1 bunch Watercress
1 tbsp plain flour
1 tsp Paprika
1 tsp sea salt
600g Whitebait fish
oil, for deep-frying
1. In a large mixing bowl, whisk the egg white with a pinch of salt until light and fluffy. Whisking all the time, pour in the vegetable oil in a slow, steady stream. Continue whisking until the mixture has emulsified to a mayonnaise.
2. Add the yolk and carry on whisking as you drizzle in the olive oil. Stir in the crushed garlic and lemon juice, to taste. Finally add the mustard and vinegar.
3. Tear a few leafs from the chicory, radicchio and watercress and put in a salad bowl. Dress with a squeeze of lemon and a drizzle of extra virgin olive oil.
4. Mix the flour, paprika and salt in a bowl. Add the whitebait and toss until well coated. Tip into a sieve to remove any excess flour.
5. Heat the oil in a deep-fat fryer or large pan to 190C. Deep-fry the whitebait in batches for about 1 minute. Drain on some kitchen towel.
6. Scatter the whitebait over the salad and serve with the lemon aioli. Sprinkle over a little lemon zest.