Sauté ed swordfish with salt and pepper

Pepper is fragrant, crisp outside and tender inside.

raw materials: saury, flour, corn starch, egg yolk, onion, ginger, oyster sauce, white pepper, salt, sesame oil, barbecue material, salt and pepper, chives and cooking wine.

Steps:

Step 1, prepare ingredients: saury does not need to be too wide, Donghai knife is easier to taste, and the length is just right without changing the knife.

Step 2, clean up the saury, squeeze out the water, add 2g cooking wine, salt, 2 tablespoons oyster sauce, 3g white pepper, 1 tablespoon sesame oil, scallion and ginger slices, rub them with your hands for a while, and then put them in the refrigerator for at least half an hour.

Step 3, take it out, dry it, and sprinkle some barbecue powder to catch it evenly to enhance fragrance.

Step 4, prepare a large bowl, add two spoonfuls of flour and two spoonfuls of corn kernels to make a paste, not too thin, then add L egg yolks and stir well, the batter turns yellow, and the fried fish looks good.

step 5, prepare a plate, and pour in batter to cover the bottom of the plate.

Step 6, add the fish, and each fish will roll a few times in the same place, so that it will save time to paste evenly.

Step 7, put the oil in the pan. When the oil temperature is 6% to 7% hot, put the fish in, fry until it is light golden yellow, and take out the shell slightly hard (I forgot to shoot it during the frying process).

step 8, when the oil heats up again, add the fish, fry for a few seconds, and take it out immediately when the appearance is crisp. Sprinkle some salt and pepper and chives on the plate.

Tip:

Add some cumin barbecue material to the fried fish, which has a special taste.

Works from Yundi, a private chef in Gourmet World.