Salt and Pepper Alaskan Cod Fillet
1.
After the black cod is thawed, cut into fish fillets, put it in a bowl, add Shao wine, white pepper, chopped green onion, and salt until it becomes viscous, add egg white and mix, then add dry starch and mix well.
2.
Beat the egg white into a foam, add starch and japonica rice flour and stir to make a batter.
3.
Put the pot on the fire and heat it up, scoop in the oil and heat it to 40% hot (about 88℃), put the fish fillet with egg batter and put it in the oil pan, gently flip it, wait until the fish fillet is softened on the outer layer Clamp into the leaking pot.
4.
After all is fried, put it in a four-mature (about 88°C) oil pan and re-fry for 1 minute, remove the oil and put it on a plate, sprinkle with pepper and salt. Serve.
