1. Thaw a dragon fish.
2. Two slices of lemon, one egg, right amount of bread crumbs.
3. Spread lemon juice on both sides of the fish to get rid of the fishy smell, and evenly spread a moderate amount of salt on both sides.
4. Sprinkle the ground black pepper, chili powder, and pepper powder on both sides. (I used up the black pepper powder) Long Liyu is delicious, so you don't need to pickle it.
5. Stick flour on both sides.
6. Brush both sides with egg wash.
7. Bread crumbs stuck on both sides.
8. Sprinkle a layer of sesame pepper powder and chili powder on both sides, chop the lemon zest and sprinkle it with a little bit of garnish (as long as the yellow peel part is white and bitter). There are crumbs on it, so if you are afraid of brushing it off, use an oil brush to evenly drip some peanut oil. It won't be dry-baked, but it should be slightly oily.
9. Spread tin foil on the baking tray, brush a thin layer of peanut oil where the fish is placed, and place the fish on the baking tray. Preheat the oven at 200 degrees for five minutes, put in the baking tray, cover with tin foil and bake for 10 minutes, remove the tin foil and bake for 10 minutes at 190 degrees for coloring.
10. Bake the front side to completion.
11. Carefully shovel up with a spatula, turn it over (the tin foil has forgotten to be oiled, it is a bit dry, it does not look good on the front), drip a little oil, and bake it for 10 minutes.
12. carry out. There was no use of the spatula when turning it over, so that it was a little broken 😂
13. Cut into appropriate long strips. Push it carefully into the plate.
14. Comes with a beautiful face, golden color, and fresh fish without thorns.
15. Finished product.
16. Finished product.
Tips:Longli fish is easy to loose, so turn it over with a spatula. When you apply salt, you should use an appropriate amount, as the longli fish is easy to taste.