Deep fried fish fillet

Deep fried fish fillet

Introduction:

Production steps:

Step 1: wash the fish fillet.

Step 2: slice.

Step 3: seasoning a: 25g corn starch, 25g protein, appropriate amount of pepper, 1 tsp sugar, 1 tsp sesame oil, 1 tsp rice wine, 1 / 4 tsp salt, 2 tsp water (10ml), mix well in a bowl.

Step 4: seasoning B: 75g low gluten flour + 25g glutinous rice flour + 1 / 2 spoon baking powder.

Step 5: put the powder of seasoning B together and mix well.

Step 6: add 110g water to make crispy pastry.

Step 7: pour the sliced fish into seasoning a in step 2, mix well and marinate for 5-10 minutes.

Step 8: dip the pickled fish fillets in the crispy pastry.

Step 9: fry in a 150 degree oil pan until golden brown.

Step 10: take out the pan and drain the oil.

Step 11: get out of the pot...

Materials required:

Longliyu Liu: moderate

Eggs: right amount

Corn starch: right amount

Low gluten flour: right amount

Glutinous rice flour: right amount

Baking powder: appropriate amount

Pepper: right amount

Sugar: right amount

Sesame oil: appropriate amount

Rice wine: moderate

Salt: right amount

Note: conclusion: the crispy paste made of this formula can make the skin of fried fish puffy and taste crispy. At the same time, it can lock the water content of fish fillets and retain the delicious juice. It can be served with pepper, salt and ketchup.

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: salty and fresh