Crispy Grilled Fish Steak

Crispy Grilled Fish Steak

1. Prepare the raw materials, thaw and wash the pansa fish fillet in advance, and chop some oatmeal with a knife for later use.

2. Use Tianxi rose paper towel to dry the water on the fish. This paper towel is particularly flexible and will not break when exposed to water.

3. Marinate the fish with salt and pepper on both sides for 10 minutes.

4. Chop the garlic in advance, put it in the breadcrumbs and oatmeal, add an appropriate amount of olive oil, and freshly ground black pepper.

5. Mix well with gloves and set aside.

6. Beat 2 eggs into the container and mix well, prepare cornstarch.

7. The marinated fish fillet is first dipped in egg liquid, then starch, and then dipped in egg liquid again.

8. Finally, wrap the bread crumbs with the seasoning, repeat the other one, and wrap the oatmeal at the end.

9. Put it in a baking tray, preheat the oven in advance, lower the heat to 170 degrees and heat to 180 degrees for 10 minutes.

10. Put the baking tray in the middle of the oven, and bake for 20 minutes at 170°C and 180°C, then increase the heat to 190°C and bake it for 5 minutes.

11. Take out the grilled fish fillets and let cool.

12. Then cut into pieces, crispy on the outside and tender on the inside. The fish is tender and juicy. It is good with tomato sauce or salad dressing. I like to eat it directly, but I don’t have anything.

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Tips:

hint:
1. The fish fillet must absorb the moisture from the top so that it will taste good when it is marinated.
2. Those without an oven can be deep-fried or fried, which will be more fragrant.
3. The baking temperature and time are for reference only, please adjust according to your own oven.