Fried Fish Steak with Sweet and Sour Mustard

Name: Fried Fish Steak with Sweet and Sour Mustard
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Dragon Fish Fillet; 100g Flour; 2 egg; Some Bread crumbs; Some Chopped onion; 1 piece tomato; Some Bell peppers; Some Cucumber; A few drops Lemon juice; 3g salt; Some pepper; Some Cooking oil; 25g French mustard sauce; 20g honey; 15g Apple cider vinegar

by Large frying spoon

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

It's my turn in the company during the holiday season, and I need to be on duty, haha, miserable! But these days I have been busy purchasing some festive ingredients and raw materials for my family. This is also convenient for me to cook after returning home. It also saves me a day’s shift and wandering among the bustling crowds, which is time-consuming and labor-intensive. It's terrible, huh!
I bought some very fresh chilled "Dragon Fish", which everyone in my family likes. This kind of fish fillet has no thorns and is very convenient to make. No further processing is required. It can be marinated directly with a knife and then put in the pot. It can be steamed, fried, marinated, fried, or grilled. The taste is also very good!
Today I use "Dragon Fish Fillet" to make a Western-style dish called "Fried Fish Steak with Sweet and Sour Mustard." Although this dish uses mustard sauce as the dipping material, this western mustard is a kind of non-spicy, sweet and sour mustard. After blending and processing, the taste will be even better, haha! The blended mustard juice can be served with steaks, pork chops, fish steaks, etc. It saves trouble and is delicious. The specific method is as follows;"

Fried Fish Steak with Sweet and Sour Mustard

1. Dragon fish fillet, lemon juice, salt, pepper, flour, two eggs, bread crumbs, cooking oil, chopped onion, French mustard sauce, honey, apple cider vinegar, tomato, cucumber, bell pepper, etc.

Fried Fish Steak with Sweet and Sour Mustard recipe

2. Cut the fish fillet into suitable size strips or slices for later use.

3. Chop the onion and put it in a bowl, add French mustard sauce, apple cider vinegar and honey and stir well, then cover with plastic wrap and place in the refrigerator for later use.

4. Sprinkle salt, pepper and lemon juice into the cut fish fillets, then grab the bottom flavor with your hands and marinate for 10 minutes.

5. Knock two eggs into a bowl and stir to scatter.

6. Dip the marinated fish fillets in dry flour and coat with egg mixture.

7. Then pat the bread crumbs and place them on a clean plate for later use.

8. Boil the oil pan to 50% heat, add the breadcrumbs-dipped fish steak and fry it.

9. The oil temperature should always be kept below 60% of the heat. Use medium heat to fry slowly, but the oil temperature should not be too low, otherwise the fish steaks will look greasy and unpalatable. After the fish steaks are set in the pot, they must be turned frequently to make them even in color. When the skin of the fish steaks is fried to golden color, the pan can be prepared.

10. If you want a three-dimensional code plate, you can cross a fish steak in the plate, put other fish steaks on it, and finally put the top plate head in the plate to embellish it.

11. Spoon the prepared mustard sauce into the pre-made tomato cup and enjoy it in the middle.

Tips:
The characteristics of this dish: golden color, crispy outside, tender inside, delicious fish and unique sauce.

Tips;

1. If there is no imported concentrated pure lemon juice, fresh lemons can be used to taste better.

2. The preparation of the dipping sauce can be diversified. Mayonnaise, tomato sauce, salad dressing, etc. can be used. If you want to use mustard, it is recommended to buy "French sweet and sour mustard" or "Gourmet hot dog mustard". , These two mustard sauces are not spicy, and the taste is very sweet and sour. They are placed on imported shelves in Beijing's Carrefour supermarket or Scitech shopping mall, and the price ranges from more than ten to thirty yuan. Although the price is more expensive, it can be used for a long time.

3. It is recommended to use a three-dimensional code plate when the fried fish steak or chicken steak is placed on the code plate, so that it can keep the overhead crisp for a long time, such as a flat one, which will make the bottom of the fish steak not good for heat dissipation and softness. , The bottom surface loses its crispness, the three-dimensional code plate is very simple, just put a fish steak horizontally in the plate, and put the other fish steaks on it, or put it on a special bamboo rack, that’s good. Make the shape, the fish steak can always remain crispy.

The private dish "Fried Fish Cutlet with Sweet and Sour Mustard" of the big stir-fry spoon is ready. The fish steak tasted crispy on the outside and tender on the inside, and paired with delicious mustard sauce, hehe, it was so beautiful! For your reference!

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