煮込み（手羽中の味噌煮込み）｜くまの限界食堂さんのレシピ書き起こし
Kuma's limit cafeteria Time required : 60minutes
#Japanese food
#Seafood dishes
#Fried food
#Popular YouTuber (more than 100,000 registered users)
#Over 10,000 views
Deep-fried scorpion fish | Kimagure Cook's recipe transcription
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Ingredients
- Scorpion fish : Appropriate amount
- Outdoor spices : Appropriate amount
- potato starch : Appropriate amount
Time required
60minutes
Procedure
-
1)
Handle
02:14
Put a knife from the gills, cut the spine, and put a knife on the tail. Put in ice water and tighten the scorpion fish. Remove the scales with a scale, scrape the gills with a knife, put the knife on the back of the fin and remove the internal organs. Rinse the inside of the stomach with water.
-
2)
Preparation
07:04
Make two notches on your back a little deeper. Season the inside and surface of the cut with outdoor spices. Don't forget to attach it to your tail and fins.
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3)
Fried
08:55
Using a brush, sprinkle the potato starch firmly in the notch and even the fins. Fry only the head for 1 minute at a temperature of 150 ° C, then fry the whole. When it turns golden brown, raise it once and let it cool. Put it in oil again, and when it gets a little darker, remove it from the oil and let it cool. Finally, fry it again until it becomes fragrant and it's done.
Point
Scorpion fish are delicious in any cooking method, but when cut into three pieces, they are thin.
Scorpion fish have sharp gills and fins, so it is best not to handle them with bare hands.
When cooking the same fish a lot, it is better to finish the same process before starting the next process.
The notch is made in the back because it opens when fried, and the scorpion fish looks big and the spine is fragrant.
When fried three times, it becomes fragrant and you can eat fins and bones. You will be able to eat other than the hardest part of your head.
Depending on the amount of scorpion fish, it may take longer than required.
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