If you don't want to use bread crumbs, you can wrap the batter in another way. In fact, foreign fish &; Most French fries shops use the second method. But the frying effect of this method is not as crisp as the first method of bread crumbs.

Method 1:

Materials:

Flour (mixed with a little salt and pepper), eggs (beaten into egg liquid), bread crumbs.

1, dip the fillets in flour, eggs and bread crumbs in turn (be careful to wrap all the fish).

2. Fry in an oil pan at 160℃ to 185℃ until the surface is golden.

Bread crumbs can be made by yourself. Dry fresh bread with dry bread or oven, and then crush it.

Method 2:

Materials:

200g of flour, 1/4 tablespoons of salt, 1 egg, 250ml of water and 30ml of cooking oil.

Beat eggs and water into egg liquid in a basin, then mix with flour and salt, then pour in cooking oil and stir well. Let stand for 30 minutes (fermentation).

When frying fish, mix some flour with a little salt and pepper. Dip the fish fillets in some flour first, then throw them into a basin filled with fermented batter, then take them out, throw them into an oil pan and fry them until golden.

French fries: You can cut potatoes into strips and fry them. You can also buy frozen French fries in the supermarket.

Traditional eating method: 1, eat with fresh lemon and squeeze some lemon juice.

2, you can choose mayonnaise sauce (salad dressing) or tomato sauce to eat or pepper and salt sprinkled on it. I tried a sauce mixed with salad dressing and Thai sweet and spicy sauce, which was very delicious. If you are interested in trying to make your own salad dressing, you can give me a reply and I can teach you later.

Tip:

1, one hand can be used for dipping the batter, and the other hand can be used for frying with chopsticks or clips or colander. It won't make both hands dirty.

2. The so-called oil temperature 160℃ to 185℃ means that the oil is bubbling. You can try it with chopsticks. If it bubbles, it will be fine. Or according to the western method, throw an experiment in first. Don't fry too much at a time, throw in too many things and the oil temperature is not hot enough. Fish and batter are easy to separate, and frying is not delicious. So just blow one or two at a time. When the surface of food is just golden, it should be taken out quickly, otherwise it will be fried.

3. Put the fried fish and chips on kitchen paper (or thick napkins with better quality) to absorb oil, which can reduce the greasy taste and be healthier.

3. Not only for frying fish, but also for all kinds of seafood, such as shrimp (shelled), cuttlefish larvae, squid rings, scallops and mussels (shelled).