Pan-fried Plaice Fillets
1.
Prepare the ingredients: fish fillets, bread crumbs, flour, eggs, lemon, and sour peppers.
2.
The dish fish is taken out of the refrigerator and thawed at room temperature.
3.
Clean the thawed fish, use a kitchen paper towel to absorb the excess water on the surface, then add appropriate amount of pepper, salt, and lemon juice to taste, mix well, and marinate for about 5 minutes.
4.
Knock the eggs into a bowl and beat them into egg liquid.
5.
Dip the marinated fish in flour, then put it in the egg liquid, wrap it in a layer, and place it on the bread crumbs. Each position is covered with bread crumbs. Press appropriately with your fingers.
6.
Add a proper amount of oil to a non-stick pan. When the heat is about five minutes hot, add the fish fillets and fry slowly.
7.
After about two minutes, turn over and fry the other side to avoid burning one side for too long.
8.
When both sides are fried golden brown, you can lift the pan and place it on the kitchen paper to absorb the excess oil.
9.
Tips:
The fish fillets you bought should be stored in the freezer of the refrigerator.
Add appropriate amount of pepper, salt, lemon juice to taste, mix well and marinate for about 5 minutes to remove the fishy smell.
When frying the fish, the two sides are golden, and after it is cooked, you can start the pan. If you fry for too long, the fish will not taste good when it is too old.
