Fried Tongue Fish
1.
Peel the tongue fish, wash, cut into sections, and serve.
2.
Marinate the tongue fish with light soy sauce, dark soy sauce, cooking wine, pepper powder, and black pepper for 15 to 20 minutes.
3.
Use flour, cornstarch, and baking powder to adjust the batter. The consistency of the batter: lift the spoon, and the batter can flow down smoothly.
4.
Turn on the fire and pour cooking oil into the pot.
5.
When the oil is hot, use the chopsticks to test the temperature of the oil. When the chopsticks are put in the oil, small bubbles will come out.
6.
Dip the fish sections evenly with the batter.
7.
Turn on a small fire, put the fish segments into the oil, and when the fish segments rise, flip the fish and fry both sides until golden.
8.
Dip the remaining pieces of fish with the batter, put them in a frying pan and fry them golden on both sides, remove the pan and drain the oil.
9.
Serve and sprinkle with chopped green onion.
Tips:
The fried fish should be eaten while it is hot, and it will become damp after a while. The ratio of the batter is the key to the tenderness of the fish on the outside: flour, corn starch and baking powder are 1:1:0.1. When frying, it is best to use a low fire, not easy to batter.
