Pan-fried Snapper with Herbs and Cherry Tomatoes
1.
Prepare the ingredients.
2.
After the sea bream is thawed, use absorbent paper to absorb the water.
3.
Place the snapper pieces on a plate, add Italian herbs, salt, squeeze lemon juice and white wine and marinate for 10 minutes.
4.
Take another plate, spread a layer of dry starch, and coat the marinated fish with a thin layer of starch.
5.
Heat the pan and pour a small amount of oil.
6.
Put the fish cubes in and fry them over a medium-to-low fire.
7.
Fry until golden on both sides.
8.
Cut the code plate, and then cut the cherry tomatoes into slices.
Tips:
Shake off the excess starch and fry on low heat. Be careful when dicing it can break easily.