Ingredients ?

Long Li fish fillet 1-2 pcs

Kitchen paper many sheets

Five spice powder 1 packet

Sweet potato starch some

Egg 1

Breadcrumbs some

Oil some

Power to fry fish fillet ?

Take out the frozen fish fillets 2-3 hours in advance to defrost, take a big pot to catch a basin of cool water, put the frozen fish fillets with plastic wrapping (don't cut it open first) into it to defrost.

This thawing step is very important, do not use hot water and do not thaw in the microwave, otherwise the fish will become thin and unpalatable. Be patient and wait until the fish is completely thawed before proceeding to the next step. The whole fish is soft and tender, and there is no hard ice residue when you press it through the plastic packaging, which means it is completely thawed.

After thawing, cut open the plastic packaging, clean the surface of the fish a little, and then gently squeeze the water out of the fish with your hands. Wrap the fish in 3 more sheets of kitchen paper towels to further absorb the water. The water in the fish meat fully absorb this step is also very important, too much water in the meat to do out of the fish is also thin, not delicious.

But! Can not suck too dry! Fish will be too firewood! 3 kitchen paper towel suction once is enough! You don't have to do it again and again!

Cut the fish into fish fillets, put into a large bowl, add a little cooking oil, a little black pepper, take a hand to grasp well, marinate for about 20 minutes

Supermarkets can buy ready-made fried chicken powder or five spice powder, this powder is generally quite salty, first taste, according to personal taste, add the amount of sweet potato starch and mix, mix until the taste is almost can.

Wrapping powder: Wrap the marinated fish with five-spice powder, and when wrapping the powder, use your hands to pinch the powder to the fish a little tightly

Wrapping egg: Break the egg into an egg wash, and pour it into the bowl of the fish, mixing gently and evenly, and don't mix it too vigorously, or else the powder just wrapped in it will fall off

Wrapping breadcrumbs: As in the sixth step, wrap the fish with a layer of breadcrumbs, and when wrapping it, use your hand to wrap the breadcrumbs onto the fish. hand to the breadcrumbs to the meat of the fish to press some tight

The pot is hot, pour in oil (more), the oil burned to seven or eight hot, the fish put in the bubbles around the immediate is the oil burned hot enough

See the outer layer of breadcrumbs color, you can turn the fish to deep fry the fish is very easy to cook, the oil burned hot enough to be able to fry in a few dozens of seconds, don't fry too long to avoid fried batter

Out of the pot when you take a large plate, the top pad 3 layers of kitchen paper, put the fried fish fillet on it, to absorb the excess oil, the top is also covered with 2 layers of kitchen paper gently pressed to absorb the oil. After absorbing the oil, you can arrange the plate on the table, the right picture is the amount of 2 fish

Tips

1- this fish do not eat well, thawing and absorbing the water of these two parts is very very critical, must remember!

2-Breadcrumbs can be bought on Taobao, if the breadcrumbs do not have, you can skip the egg wash and breadcrumbs coated in these 2 steps, directly coated with powder frying is also possible, but there is no breadcrumbs on the surface is easy to become sticky, and may not be evenly fried. If you have to wrap the powder, you have to fry it right away, otherwise the powder will be melted and it will not taste good when you fry it

3- Kitchen paper can be bought in supermarkets, which is good for absorbing water and oil, and won't be stuck on the fish