Griddle Fish Fillet

Name: Griddle Fish Fillet
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 500G Middle section of grass carp; The bigger one potato; Some parsley

by fatcat2013

5.0 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

The new year is coming soon. I rushed to make a dish for the occasion. It is completely homemade. It is delicious and recommended on special days. Unreserved tips for revealing the secrets. It is a gift to the cook. New Year gifts for women. I wish you all a happy new year and good luck in the coming year. Since family members can't eat too spicy, the seasoning is extremely mild, and friends who are addicted to spicy food can add a lot of chili and a lot of pepper. The taste of this dish is heavy. The surface of the fish is slightly crispy, and the meat inside is smooth and tender. If it is served on an iron plate, it can be called sizzling fish fillet. If it is served in a dry pan, it is called dry pot fish fillet. There is a solid alcohol stove, you can put the dry pot on the stove and heat it while eating, even for banquets. "

Ingredients

500G Middle Section Of Grass Carp
The bigger one Potato
Some Parsley

Griddle Fish Fillet

1. Wash the middle section of grass carp with scales and black film, cut off the large bones and slice them into thicker slices. Use kitchen paper to absorb the water on the surface of the fish fillets.

2. Wash potatoes and cut into thick strips

3. Pour a little oil in the pan, pour in the potato strips and fry until they are nine ripe, and the surface is slightly yellow. Sprinkle with seasoning A, then simmer and fry until cooked, then pour into the dry pan

4. Put Seasoning B in the basin and mix well

5. Pour the dried fish fillets into step 4 and catch them evenly, so that the surface of the fish fillets are coated with a layer of dry powder

6. Pour more oil in the pan, heat to 70% hot, pour in the fish fillets and cook quickly, strain the oil and remove for use

7. Leave a little oil in the pot, pour in seasoning C (except steamed fish soy sauce and coriander) and stir fry to create a fragrant flavor

8. Pour the fish fillets into step 7 and stir well, add a few drops of steamed fish soy sauce, sprinkle with coriander, and spread on the potato strips.

Tips:
TIPS:

1. The fish fillets for this dish should not be cut too thin, it is slightly thicker than the fillets for pickled cabbage fish.

2. Tip 1: Use kitchen paper to absorb the moisture of the fish fillets as much as possible to help keep the fish tender and not old. By analogy, the same method can be used on fried shrimps, the fried shrimps are crispy and tender, and the volume is not reduced.

3. Tip 2: Coat the fish fillets with flour and fry them in advance, not in advance. If the cornstarch is allowed to regain moisture, the fish fillets will stick to the edges. When frying, it is difficult to fry and affect the taste; second, it is easy to fry the fish into pieces. .

4. The oil for fried fish fillets should be a little bit more, the oil temperature is about 60% to 70%, and the fish fillets are cooked quickly to ensure that the outer layer of the fish fillets is a little crispy and the inside taste is smooth and tender.

5. Seasoning C uses Qin Ma hot pot base, not for advertising. I have tried several kinds. I personally think that Qin Ma's flavor is the most suitable for stir-fry. Other hot pot bases have a strong buttery flavor.

6. I suggest that this dish be sprinkled with sesame seeds and ground peanuts when it is out of the pan. The taste will be richer. It is not done here. If you are interested, you can try it.