Pan-fried Long Lee Fish

Name: Pan-fried Long Lee Fish
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Long Li Fish Fillet; 1 tablespoon Vegetable oil; 20g starch; 1 tablespoon Chicken noodles; 1 piece egg; 1/2 a spoon salt; 30g Bread crumbs; A little (or sweet chili sauce) ketchup

by Looking for Peach Blossom Island

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

The meat of Longli fish is delicate and tender, and the meat is cooked for a long time without getting old, and has no fishy smell and peculiar smell. The processed Longli fish fillet has no bone spurs and is more convenient to cook and eat. It can be steamed, fried, hot pot, or made into boiled fish, pickled fish, and distilled fish fillets. It is delicious. Because of its rich nutrition, good taste, easy digestion and absorption, it is more suitable for the elderly and children to eat. The original fragrant fried dragon fish made this time is simple in materials and easy to operate, and novices can make it delicious. "

Ingredients

1 Long Li Fish Fillet
1 tablespoon Vegetable Oil
20g Starch
1 tablespoon Chicken Noodles
1 piece Egg
1/2 a spoon Salt
30g Bread Crumbs
A little (or sweet chili sauce) Ketchup

Pan-fried Long Lee Fish

1. Flake boneless frozen fish fillet, take out one slice and thaw at room temperature.

2. Wipe the thawed fish fillet into the water with a kitchen paper towel.

3. Mix starch and chicken powder, spread on both sides of fish fillet, and marinate for about 5 minutes. Use chicken powder instead of salt to improve the freshness without excessively dehydrating the fish and affecting the taste.

4. Salt the eggs, beat them and mix thoroughly.

5. Roll the marinated fish fillet in the egg mixture.

6. Roll it in the breadcrumbs again and shake off the excess.

7. Heat the pan with oil, put the fish fillets in a flat-bottomed non-stick pan, turn on medium heat, and fry on one side until the shape is set.

8. After one side is cooked, turn it over, wait until both sides are fried until golden brown, turn on a low heat, and fry the inside until it is ripe.

9. Finally, turn on a high heat and fry a little on both sides, so that the surface is crispy and the color is better. Then take it out and place it on absorbent paper to remove the remaining oil.

10. Squeeze it with sweet chili sauce or ketchup, you can eat it.

Tips:
1. Regarding the purchase of Longli fish: Choose a whole fish fillet with clear texture, natural color, firm meat, complete and thick shape.
2. Regarding the way of eating Longli fish: Because Longli fish fillet has no peculiar smell, it is not old or rotten when cooked, and it has no fish bones, it is eaten in many ways. It can be steamed, shabu-shabu, made into pickled fish or boiled fish, fried fish fillets, or distilled fish fillets.
3. Storage: sealed, frozen and stored at minus 18 degrees, do not thaw repeatedly.