Contents Part 1: Basic steps for breading 1. Prepare the materials.

2. Put various ingredients in bowls.

3. Dip the fish in flour.

4. Dip the fish dipped in flour into eggs, then dip it into bread flour.

5. Put the fish dipped in sauce into the frying pan.

6. Serve.

Breaded fish, breaded fish, and breaded fish are all delicacies that can be made with white-fleshed fish. The fish fillets dipped in breadcrumbs have a crunchy texture and a slightly salty taste, making them a rare delicacy.

You may be thinking, how do restaurants make such delicious fish?

Today we will teach you how to make breaded fish from the aspects of making bread flour, breading it and adjusting the crispiness with appropriate seasonings.

See below.

Part 1: Basic steps for breading 1. Prepare the ingredients.

The basic ingredients required for breading fish are: fish, flour, eggs and sauce.

If you buy frozen fish, let it thaw completely first.

Then wash the fish in cold water to remove any remaining scales and turbidity.

If you want to use biscuit flour or bread flour, crush the biscuits or bread first. The finer the powder, the more evenly it will coat the fish.

Beat 1-2 eggs, then add some milk or water and stir.

In general, you need to prepare the following ingredients: white-meat fish such as tilapia or cod, bread flour, bread flour or shortbread flour, 1-2 beaten eggs, milk or water. 2. Put various ingredients in bowls.

.

Put the bread flour or other powder in a bowl, the flour in another bowl, and the eggs in another bowl.

Just keep things organized and you won't be in a hurry when cooking.

Please place flour, eggs and sauce on one side of the frying pan, with the sauce closest to the frying pan.

Season the sauce.

Add a pinch or two of pepper, cayenne pepper, seasoned salt, fennel or Old Bay seasoning to adjust the sauce to your liking.

Of course you can also choose to season the flour.

3. Dip the fish in flour.

Roll the fish in the flour and smear the corners and crevices that cannot be dipped in with your hands.

The key to this step is to spread the flour evenly on the fish.

4. Dip the fish dipped in flour into eggs, then dip into bread flour.

Don't toss the whole piece of fish into the eggs, but give it a quick dip and send it to its "next stop" immediately.

Toss the fish in the sauce mixed with bread crumbs, and use your other hand to spread the sauce evenly over the fish while tossing.

5. Put the fish dipped in sauce into the frying pan.

Before starting to fry the fish, pour 1.2 cm of oil into the oil, preheat it over medium heat, then put the fish in, turn it over after frying one side, and fry each side for 3-5 minutes.

Basically, you should turn the bread flour over when it turns golden brown. This process will be very fast, so be sure to keep an eye on it.

Be sure to wait for the oil to heat up to a certain level before putting the fish in.

When the oil reaches the required temperature, you shouldn't feel hot even if you put your hand 7-12 cm away from the oil surface. If you put a drop of water in, the oil surface will make a popping sound.

Don't put too many fish fillets in the frying pan at once, otherwise the temperature will drop significantly.

Fish fried at low temperatures will become greasy and soft.

Alternatively, you can bake breaded fish.

Place the fish on a baking plate or cloth and bake at a high temperature of 190 degrees Celsius for 15-20 minutes. Take it out and turn the fish over in the middle.

6. Serve.

Breaded fish can be served with lemon, hoisin sauce, malt vinegar or a combination of all of these ingredients.

You can also serve it with French fries for a classic fish and chips, or with wild rice and green vegetables for a healthier version.