[fruit Wood] Crispy Pangasian Fish Steak (ban Tou Residue Version)

Name: [fruit Wood] Crispy Pangasian Fish Steak (ban Tou Residue Version)
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces Pangasius; 1 quarter steamed bread; 2 egg; Some starch; a bit more oil; 10ml Cooking Wine; 3g black pepper powder; 2g salt

by Sister fruit wood

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Do you love fried food? ! ! Don’t you want to get fat? ! ! Are you worried about it being sold outside? ! ! Is the oil good? ! Is the material good? ! Do it yourself! Super simple version~

The focus of this dish is not only on [Fried] [Fish Steak], but also on using leftover steamed buns to make the outside steamed buns. [Left steamed buns are transformed into gorgeously] Haha~ This way the ingredients are also easier to get.

You don’t need too much seasoning to make this fish steak~ just the most basic one. It tastes sourly and tender~ Don't taste too good~ hee hee

Ingredients

2 pieces Pangasius
1 quarter Steamed Bread
2 Egg

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Some Starch
a bit more Oil

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10ml Cooking Wine

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3g Black Pepper Powder
2g Salt

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[fruit Wood] Crispy Pangasian Fish Steak (ban Tou Residue Version)

1. After thawing and washing the pangasius, marinate it with cooking wine, salt and black pepper for ten minutes to remove the fishy smell~

2. Prepare the bran-wrapped starch, egg liquid, and steamed buns

3. I want to talk about this steamed bread crumbs~ I have leftover steamed buns at home, crush it, put it in the oven at 150 degrees for 5 minutes, and it’s done~ It doesn’t lose the texture of bread crumbs~ It’s that simple

4. The marinated fish dry the surface water, and then follow the order of the trilogy starch, egg liquid, and steamed bread bran. This is the first step of the trilogy to dip the starch, so you don’t need to wrap it too thick.

5. Dip the egg liquid in the second step of the trilogy

6. The third step of the trilogy is to dip the steamed buns~ Try to coat evenly and press the porcelain

7. More oil, medium and small fire. After the fish is put into the pan, don't turn it over. Slowly fry it on a low fire. After about two or three minutes, move it slightly to prevent it from sticking to the pan. Fry on one side for about five minutes and turn over

8. You can choose to fry one by one or two together, it's up to you. The whole process is only turned over once, the fish is very mature and golden on both sides.

9. The Thousand Island Dressing I paired with can also be paired with salad dressing or sweet chili sauce or any sauce you like ~ the outer suri is tender ~ eat it.