Fried Crispy Fish Fillet

Name: Fried Crispy Fish Fillet
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Big grass carp; 5g Thirteen incense; 3g pepper powder; 30ml Soy sauce; Some salt; Some Sugar; Some Vegetable oil; Some Flour

by Dongying Xiaoyingzi

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

I bought a large grass carp weighing 15 kilograms during the fishing season of Chagan Lake. The fish was too big to eat in a different way. It was stewed today and cooked tomorrow. I made a fried fish today. I didn't expect it to be really delicious. This kind of big fish is often not tasty when it is stewed. If it is cut into slices, marinated with seasoning in advance, and then fried, it will be very delicious whether it is eaten directly after frying or stewed again. Deep-fried fish fillets are also good for storage and convenient to eat and take. "

Ingredients

Fried Crispy Fish Fillet

1. Cut the fish into 1cm thick slices. Since the fish is too large to cut, you can use a hammer

2. Put the seasoning in the container

3. Stir well by hand, marinate for more than 2 hours, and stir once during the period

4. Before frying, sprinkle an appropriate amount of flour on the fish pieces, try to make every piece of fish covered with flour

5. Dip it in flour if you can’t touch it

6. Dispose of everything and set aside for later

7. Put vegetable oil in the wok and heat it to 80% heat. Fry the fish pieces over medium heat until golden. Turn it a few times during the process.

8. Take out the oil control

9. Ready to eat

Tips:
Xiaoyingzi's words:
1. It takes a lot of effort to cut this kind of big fish into even slices. I put a machete on the place to be divided, and then use a hammer to aim the knife and knock it a few times. Basically, I can get an even slice. sheet.
2. When frying, the fire should not be too high. The outer skin is easy to scorch and the middle is not cooked. Only medium fire can achieve the crispy outside and tender inside.
3. Shake off the excess flour on the fish fillets, as long as the fish fillets are covered with flour. Excessive flour will cause oiliness and affect the taste.

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