Deep Fried Long Lee Fish Fillet

Name: Deep Fried Long Lee Fish Fillet
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Long Li Fish Fillet; Some egg; Some corn starch; Some Low-gluten flour; Some Glutinous rice flour; Some Baking powder; Some pepper; Some Sugar; Some sesame oil; Some Rice wine; Some salt

by Tongbao

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Deep Fried Long Lee Fish Fillet

1. Wash the Long Li fish fillet.

2. Cut thin slices.

3. Seasoning A: 25 grams of corn starch, 25 grams of protein, appropriate amount of pepper, 1 teaspoon of sugar, 1 teaspoon of sesame oil, 1 teaspoon of rice wine, 1/4 teaspoon of salt, 2 teaspoons of water (10ml), put in a bowl Mix well inside.

4. Seasoning B: 75 grams of low-gluten flour + 25 grams of glutinous rice flour + 1/2 teaspoon of baking powder.

5. Put the powder of seasoning B together and mix well.

6. Add 110 grams of water to make a crispy paste.

7. Pour the cut fish fillets into seasoning A in step 2, mix well, and marinate for 5-10 minutes.

8. Dip the marinated fish fillets in the crispy batter.

9. Fry in a 150 degree oil pan until golden brown.

10. Remove the pan and drain the oil.

11. Out of the pot. . .

Tips:
Summary: The crispy paste prepared by this formula can leave the fried fish fillets with a puffy skin and crispy taste. At the same time, it can lock the water in the fish fillets and retain the delicious juice. It can be eaten with salt and pepper or tomato sauce.