多春魚肚子裏全是魚籽不能開肚子，切去魚頭壹半，從後面切，然後壹扯把腸子都帶出去就幹凈了。下面詳細介紹：
1、準備好食材,糖適量、醬油適量、糖適量、醬油適量。
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2、用生粉調壹小碗粉汁，打壹個雞蛋，攪成蛋漿，去掉腮和內臟。
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3、然後沖洗幹凈，瀝幹水份。用少許鹽腌制20分鐘。
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4、起油鍋，七八成熱，把多春魚在蛋漿裏沾壹下，再在粉漿裏沾壹下，放到油鍋裏去。
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5、待油燒沸後，把多春魚放進鍋裏煎。（要小火慢慢煎）
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6、第壹面煎至黃金黃色後，再反面煎。加少許的醬油，進行調味。煎至熟即可。
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7、用竹筷拔動壹下，當魚身炸到淺金黃色的時候，用笊籬撈起來。美味的香炸多春魚就做好了。
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註意事項：
挑選多春魚的標準：
角膜透明清亮，富有彈性。鰓絲清晰呈鮮紅色，黏液透明。鱗片有光澤且與魚體貼附緊密，不易脫落。肌肉堅實有彈性。
多春魚的保存時間及方法：
保存時間為1-2天。制作前無需丟掉魚籽。洗凈擦幹後，於冰箱冷藏保存，1-2天內需食用完畢；如果於冰箱冷凍保存，可長期放置。