Accessories: 1 tsp salt, 1 tsp flour, 1 tsp bread crumbs, 1 tsp cooking wine, 1 tsp soy sauce and half a tsp pepper.
Steps:
1. Fish fillets are naturally thawed at room temperature. Do not thaw by flushing or heating, which will affect the meat quality.
2. Cut the fillets into strips of finger length and width.
3. Put the fish fillet into the basin, add a little salt, pepper and yellow wine to marinate 10 minute.
4. After pickling, add flour and wrap it evenly on the fish sticks.
5. Dip the fish sticks wrapped in flour into the egg liquid.
6. After dipping the egg liquid, wrap it with bread crumbs and cover it with bread crumbs.
7. Add the right amount of oil to the frying pan and heat it. Add fish fillets and fry until golden on both sides. You can't have too little oil.
8. Avocado draws a circle around the stone with a knife, then twists the two halves of the meat in the opposite direction and unscrews it.
9. Take a little scraped avocado and mix it with soy sauce evenly, and the dipping sauce is finished.
10. Finally, use avocado peel as a dipping sauce container and put it on a plate with fish fillets.