Fried fish with pepper and salt

Fried fish with pepper and salt

Introduction:

"Baifanyu, its scientific name should be amphioxus. It's called baifanyu in Guangdong, Hong Kong and Macao, probably because it appears white after death, ha ha. The whitefish is almost the same as the freshwater whitefish. It's transparent, and it dies on shore, then turns white. There are many ways to make this fish. Fried eggs are OK. I like deep frying. It tastes better. Ha ha. The white rice fish is wrapped with crispy paste, fried and sprinkled with salt and pepper to make it crisp and delicious. "

Production steps:

Step 1: wash and dry the rice fish

Step 2: mix rice flour and flour (ratio: 5:3) with water to make crisp paste

Step 3: add the rice fish to the crispy paste

Step 4: stir and let each fish mix well with the crispy paste

Step 5: add oil to the pan and heat it to 80% heat. Add the fish one by one and fry until golden.

Step 6: after serving, sprinkle with spicy salt.

Materials required:

Rice fish: 100g

Rice noodles: 150g

Flour: 90g

Edible oil: right amount

Spicy Salt: moderate

Note: the crispy paste is made of sticky rice flour and flour, the ratio is 5:3, add water to stir evenly, the viscosity is lifted with chopsticks, can be attached to chopsticks, slowly drip is appropriate. In this way, the mixed crisp paste can still keep crisp even if it is cooled.

Production difficulty: simple

Technology: deep fried

Production time: 20 minutes

Taste: salty and fresh