Fried swordfish fried crispy method is as follows:

Knife fish cleaned up, add a little cooking wine, with a hand grip to remove the fishy flavor.

Then control dry, add 1 spoon oyster sauce, green onion, ginger, a little chicken powder, a little salt, a little sesame oil a little chicken powder a little pepper with hands and marinate for 20 minutes.

In a bowl, put 2 tablespoons of cornstarch, 3 tablespoons of two powders, and then beat an egg, a little water to make a paste.

Dip the marinated swordfish evenly in the batter and set aside.

Put enough peanut oil in the wok, and when the oil temperature rises to 40%, put in the fish, fry it slowly over low heat

Fry it until the outer layer is a little hard and put it out to spare

When the oil temperature rises to 60% or 70%, put in the fish and fry it again. The time should be short, the knife fish fried crispy that is served out.

Crispy on the outside and tender on the inside, very good flavor.

Raw materials:

Knife fish, salt, green onion, ginger, cooking wine, pepper, flour.

Many people do fried scallops will use eggs to mix the batter, in fact, this can not be done outside the crispy tender, and the appearance is not good, directly affect the appetite.

I usually like to drum up food, encountered a delicious practice love to ask for an understanding, a restaurant to eat, order deep-fried scallops, found that the outside of the crispy tender very tasty, and the outer skin is very thin, crispy, which can not be done with the batter, pestered the chef to ask for a way to go home and quickly implement.

Dry fried swordfish. As I said a long time ago, I really like to eat swordfish, wide and thick swordfish is usually stewed in order to taste, a little narrow, thin swordfish is more suitable for deep-fried eating. Knife fish is the fish on both sides of the thorns, after deep-frying, the thorns will be fried crispy, eat up more trouble, big mouthfuls of food, will not be tied to it.