Name: Catch Fried Cod Fillets
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: About 200g Cod; 5 tbsp Low-gluten flour; 5 tbsp corn starch; 6 tablespoons water; 2 tbsp Rapeseed oil; 1 yolk; 1/2 teaspoon Baking powder; Some salt; Some Sugar; Some White vinegar; Some Cooking Wine; Some sesame oil; Some pepper

Catch Fried Cod Fillets

by rosejyy2000

4.7 (1)

Favorite

Difficulty

Hard

Time

Serving

First of all, let me talk about what is frying: Frying is a method of frying the ingredients to be cooked, then deep-frying them, and then fishing them out, which requires a second operation. Frying is a combination of frying and frying, fast frying. The main ingredients are battered and deep-fried, deep-fried and charred, and then stir-fried with the gorgon sauce. There are two ways to grab the paste, one is to use egg liquid to make the starch into a porridge-like paste; the other is to use water to make the starch into a porridge-like paste. (This paragraph is taken from Baidu)

This trick was also learned from the netizens in the city. He did a very good job. Thank him here first. I forgot his screen name. I feel that I am not kind enough to say that next time I learn other people’s dishes, I have to use my screen name. Just write it down. It happened that there was cod in the refrigerator, so I divided it twice to practice the experience of frying. The first time I used eggs and flour to batter, it seemed to be tougher. The second time I added a little vegetable oil to the batter, which reduced the hardness and toughness. It adds the crispness of the batter layer. "

Catch Fried Cod Fillets

1. Thaw the fish cubes, filter the water and slice them, add 2/3 teaspoon of salt, 1/4 teaspoon of sugar, 1/2 teaspoon of pepper noodles, 1 teaspoon of cooking wine, and 1 teaspoon of corn starch.

2. In a bowl, put 5 tablespoons of low-gluten flour, about 5 tablespoons of cornstarch, 2 tablespoons of vegetable oil, 1 egg yolk, about 6 tablespoons of water, and 1/2 teaspoon of baking powder. Stir to make a batter.

3. Dip the fish fillets in the paste and deep-fry them in an oil pan. The oil is 40 to 50% hot. Fry until light yellow, then remove the oil;

4. Raise the temperature of the oil to 70 to 80% hot, then fry it to golden brown, and remove the filter oil;

5. In a small bowl, put about 1/4 cup of water, white vinegar, salt, sugar, 1/2 tablespoon of cornstarch, and 1/2 tablespoon of sesame oil into a bowl of juice. Add a little more vinegar to the sweetness and adjust until the sweetness and acidity are appropriate;

6. Raise the pot to high heat, pour in a bowl of juice, cook until foaming, reduce the heat, pour in the fried fish pieces, stir fry until the fish pieces are mixed with gorgon juice, but be sure to pay attention to the amount of gorgon juice, not too much , It is best if the fish can be covered with the juice without any excess juice dripping down. You can see the picture of the finished product.

Tips:
1. According to the introductions of netizens in the city and other netizens, the paste is generally thicker, not the kind that will be fried after a little bit of powder.

2. The first frying is shallow frying, and the oil should not be too high, then heat up the oil and return to golden brown;

3. Gorgon juice is generally completely absorbed by the skin of the powder paste. There is no excess juice to pick up on the plate. As shown in the finished picture, there is no excess juice on the bottom of the plate. Therefore, when making the juice, it should not be too thin. And too much

4. Put a little sesame oil in the gorgon juice, which will increase the fragrance of the vegetables and make the gorgon juice brighter.