赣州小炒鱼是赣菜著名的菜肴之一，以“炒”为主要特色。
赣州小炒鱼是由明朝赣州厨师凌厨子首创，相传南赣巡抚王守仁喜爱吃草鱼，一日在船上钓到鲜草鱼，命厨师在船上当即烹调，厨师慌乱之间将醋误作酱油入锅，成菜带有清香，王守仁品尝后十分喜欢，问厨师菜名，厨师以小酒（即醋）烹调草鱼，就叫小草鱼，后传为小炒鱼。其重点是选用鲜草鱼，除去头尾鳞鳃内脏，批成块状，用调料腌渍，先入油锅炸制，再配以生姜、四季葱、红椒、酱油、小酒（即“醋”）等佐料翻炒。全菜色泽金黄、味鲜嫩滑、含带醋香。[1]
参考资料
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