Pan-fried Plaice Fillet with Garlic, Fresh and Tender Deep-sea Delicious Lips and Teeth are Fragrant

Name: Pan-fried Plaice Fillet with Garlic, Fresh and Tender Deep-sea Delicious Lips and Teeth are Fragrant
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 340g flounder; 2 heads garlic; 1 piece egg; 1/2 lemon; 5g salt; Some Green onion ginger; Some Bread crumbs; Some Tomato sauce; Some Bell peppers

by Autumn to Maple Leaf Red

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

My family doesn’t eat a lot of fish, mainly because the two of my family are lazy and think it’s troublesome to eat fish to choose bones.
My family eats fish with few bones, such as sole, flatfish, and hairtail.
For spineless and boneless, fresh and tender fish fillets, they are always welcome.
This plaice fillet from the deep sea, I chose the family’s favorite frying method.
The size of the fish fillet is right, no need to change the knife, first marinate with onion, ginger, garlic and lemon juice to taste.
Because I like the smell of garlic, and garlic has a good function of improving fragrance and removing fishy, more garlic is added.
After frying, the fish fillets are crispy and delicious. One bite, the meat is delicate and white, fresh and tender, and it melts in the mouth. It is very popular with the family.

Ingredients

340g Flounder
2 heads Garlic
1 piece Egg
1/2 Lemon
5g Salt
Some Green Onion Ginger
Some Bread Crumbs
Some Tomato Sauce
Some Bell Peppers

Pan-fried Plaice Fillet with Garlic, Fresh and Tender Deep-sea Delicious Lips and Teeth are Fragrant

1. Wash the plaice after thawing and drain the water for later use;

Pan-fried Plaice Fillet with Garlic, Fresh and Tender Deep-sea Delicious Lips and Teeth are Fragrant recipe

2. Cut garlic into minced garlic for later use;

3. Put the onion ginger and minced garlic into the seasoning container;

4. Squeeze in lemon juice;

5. Add salt and mix well;

6. Spread the prepared marinade on the fish fillet and marinate for 2 hours to make it full of flavor;

7. Beat the eggs;

8. Take the marinated fish fillets and dip both sides with egg liquid evenly;

9. Then put the fish fillets in the breadcrumbs;

10. Coat bread crumbs evenly on both sides;

11. After the electric baking pan is preheated, pour in an appropriate amount of oil, and put the fish fillets in for frying;

12. After setting the shape on one side, turn it over and fry the other side until golden brown on both sides;

13. Put the fried fish fillets on the kitchen paper to absorb the oil on the surface;

14. The fish fillets can be eaten directly, the garlic is rich and delicious.
The son likes tomato sauce, which is more delicious when topped with tomato sauce; with colored pepper rings, it is a beautiful plate.

Tips:
The fish is marinated in advance to taste, and can be eaten directly after frying.
The fish is very tender, so be careful when turning it over during frying, otherwise it will break easily.