Crispy diced fish

Crispy diced fish

Introduction:

"This year, I saw that the Nanwan fish Nuggets sold in the supermarket were good, so I bought a few. Nanwan fish is the specialty of Nanwan Reservoir in Xinyang, Henan Province. This kind of fish is delicious and very popular here. I picked a few pieces of thick meat to make a crispy diced fish salad. The fried diced fish has crisp skin, and the fish inside is very soft, tender and delicious. It is my son's favorite way to eat it with salad sauce. As a private dish, this dish is mainly about the frying technology. It must be high temperature to lock up the water, and the accompanying sauce. In the conventional salad sauce, add parsley and tomato chips to make the sauce rich and fragrant. When you eat it with diced fish, it has a unique flavor, crisp and delicious

Production steps:

Step 1: today is lazy practice, directly bought a good pickled fish

Step 2: cut the thick part of the meat and avoid the fishbone when cutting.

Step 3: dice the fish.

Step 4: put cornstarch and flour into a bowl at a ratio of 2:1, and add an egg white

Step 5: add proper amount of water and stir into the paste of fried fish

Step 6: wrap diced fish in paste

Step 7: deep fry at 70% of the oil temperature until discolored, then deep fry at 70% of the oil temperature for half a minute. Oil temperature must be high, so that the fish will not lose too much water, to achieve the effect of crisp inside. If the oil temperature is low, the fried fish is not fresh enough.

Step 8: reserve the fried diced fish

Step 9: take a proper amount of chubby salad dressing, chop parsley and tomato meat into salad dressing,

Step 10: stir well to make a compound salad dressing. Tomatoes should be peeled and seeded, as long as the meat, which can ensure the taste and consistency of the sauce.

Step 11: fry the fish and sauce together on the table, eat when dip food can. You can also mix sauce and diced fish evenly on the table, but dip food can keep the crispy taste of the surface of diced fish.

Materials required:

Nanwan fish: 600g

Egg white: right amount

Corn starch: right amount

Flour: right amount

Salad dressing: right amount

Parsley: right amount

Tomatoes: right amount

Precautions: 1. When frying fish, the oil temperature must be high enough to make it crisp and tender. 2. Mix sauce must use small parsley, parsley rich, full flavor, and salad sauce with very refreshing, tomatoes to remove the seeds and skin, as long as the pulp.

Production difficulty: simple

Technology: deep fried

Production time: 20 minutes

Taste: salty and fresh