1, dip the dried fish in the egg white (filter the yolk and stir for a few times) and cover the whole body.

2. When frying, the oil is 6-7 minutes hot, and the portable fish tail slides down from the side of the pot. Don't touch the fish tail with oil, fry it for a while, turn it over and fry the other side. It turns brown after a long time. Turn it over. Turn brown again.

3. Heat the pan and pour the oil. When the oil is almost hot, put a small amount of sugar. When the sugar turns slightly Huang Shi, put the fish in. There is no need to add sugar when putting the second item, so the fried fish is neither sticky nor delicious.

4. Rub a little oil on the fish, and turn the oil pan to low heat after heating. Any fish can be fried, brown and intact, and never stick to the pan.

The history of fried fish pieces:

Fried fish first appeared in17th century and originated from Spanish Jews living in Britain. When they can't cook every Sabbath, they will prepare fried fish at noon on Friday for storage, which has always been their traditional custom. However, limited by fishing technology and social development at that time, this kind of food was not popularized.

19th century is an era of booming British industry. The rapid development of fishing technology in the North Sea enables fresh fish to be delivered to densely populated areas quickly. This prompted a large number of fish to go to the table of the British people. At the beginning of the 20th century, Jews from Eastern Europe came to Britain in large numbers to escape persecution, and also brought their traditional food to Britain.