1. Wash the pangasius and gently squeeze it into the water. Cut into pieces of appropriate length. Those who like a thinner taste can slice the thick part horizontally.
2. Add appropriate amount of salt, black pepper and cooking wine to pickle well.
3. Beat the egg mixture, take an appropriate amount of flour and place it on the plate, and take a container to prepare an appropriate amount of bread crumbs and fried chicken powder and mix well. * I use golden breadcrumbs. The color of ordinary fried bread may not be so bright. The others are the same. They are still delicious.
4. Take a small saucepan and pour a lot of oil into it, heat it to dense bubbles and change to a low heat.
5. Dip the fish fillets with flour on both sides, then coat with egg liquid, and finally dip them evenly with bread crumbs and fry them in oil until golden.
6. If you can't be lazy, just pass the oil again after all the frying, and it will be more crisp after re-exploitation.
