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Editor's note
A signature Shandong classic where small yellow croaker is coated in flour, wrapped in egg wash, then pan-fried to achieve a crispy exterior and juicy interior with rich egg aroma. The precise heat control technique is gaining traction as a versatile method for home cooking of white fish.
小黄鱼一定要先拍粉裹蛋液煎致定型，才能外焦里嫩、蛋香浓郁不破皮。
Pat the fish dry, pan-fry until set, then coat with egg and finish gently.
🔔订阅@xiangDlei 解锁更多#美食 做法！
你吃锅塌小黄鱼爱浓汁版还是焦香版？评论区亮态度 👇
#锅塌小黄鱼 #鲁菜 #家常烧鱼 #蛋香浓郁 #经典家常菜 #PanFriedYellowCroaker #ShandongCuisine
