Crispy Fish with Fresh Sauce
1.
Remove the viscera of the partial mouth fish, clean and drain, sprinkle in the salt and marinate for half an hour to taste
2.
Mix the water and the noodles into a batter. Dip a thin layer of fish in the batter.
3.
Pour an appropriate amount of corn oil into the pot and heat it, then add the partial fish to deep fry
4.
Deep-fried partial fish, golden brown and crispy, remove and drain the oil
5.
Coriander and shallots, chopped into fines and set aside
6.
Adjusting the juice is the most important part. Put in the waterlogged juice, sugar, oyster sauce, coriander, and green onions and mix well
7.
Put it in the pre-prepared sauce and roll it when you hear the crackling sizzling, then you can take it out
8.
Place the partial fish dipped in the sauce on the plate
9.
The nutritional value of partial fish is very high, and the crispy and fragrant taste is beautiful.
10.
Have a taste of fine wine and refreshing fruits
Tips:
Partial mouth fish is delicious and rich in protein. It is one of the objects of Hong Kong culture. Higheye flounder is not big, flat, thin, often deep-fried, and deep-fried is a common dish in small restaurants in Daocheng. Higheye flounder is a cold-water economic fish. Its meat is tender, tastes delicious, and has few small spines. It is especially suitable for the elderly and children to eat.
