Name: British Fried Fish Fillet
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Long Liyu; Some Flour; Some starch; Some Egg white; Some mayonnaise; Some lemon; Some White wine; Some beer; Some Concentrated orange juice; Some salt; Some White pepper

British Fried Fish Fillet

by Meal

4.8 (1)

Favorite

Difficulty

Normal

Time

Serving

English-style fried fish fillet is a common snack in Western food, which has a richer taste than French fries. The longli fish used today for fried fish fillet is tender and nutritious. Deep-fried fish fillet wrapped in crispy sauce until golden, with the secret sauce, the taste is rich, sweet and sour, and the outer skin is crispy and delicious when eaten while it is hot, and it still retains the tender and soft flavor of arowana. It is important to be able to do it at home. do! (For details, please see the video of Meal)

British Fried Fish Fillet

1. Cut the dragon fish into finger-thick strips, pour in white wine, lemon juice, white pepper, and salt and marinate for half an hour.

2. Take the container, add half of the starch and half of the flour, pour the beer and stir to make a batter. Take another container and put the egg whites and beat them until they are smooth. Finally, stir the two together to make a crispy paste.

3. Pat the fish fillet with flour and then wrap it with crispy paste, fry it in 70% hot oil until the surface is slightly yellow, control the oil and place it on the plate;

4. Squeeze the sauce made by mixing concentrated orange juice and mayonnaise evenly on the fish fillet, and decorate with mint leaves.

Tips:
1. The time for marinating fish should be as long as possible, more than half an hour, you can make the seasoning delicious;
2. When making the batter, the egg white should be beaten so that the fish will not sink to the bottom during the frying process;
3. When the fish fillet is wrapped in batter, try to coat it evenly, so that the fried fish will be crisper and more beautiful;
4. Eat this dish as soon as possible after it is out of the pot to avoid dampness.