How to make crispy fried black pepper eel steak?

One sea eel, about 2 pounds, butcher it cleanly, remove the head, wash and drain it and set aside.

When cleaning, be sure to clean all the mucous membranes in the abdomen, as well as the congestion on the back, all must be thoroughly cleaned so that the smell will not be so fishy! Very important!

Close the fish bones, cut at an angle of about 45°, and cut off the fish bones on both sides. Be careful not to cut through the fish meat.

The connection between the fish bones and fish bones is cut off, and the fish bones can be easily removed.

Remove all fish bones.

Clean the fish and cut it into even sections, about 5~6cm wide.

Put the cut fish into a basin, sprinkle with salt, sugar, chicken essence, black pepper, pour in cooking wine and white vinegar, wear disposable gloves, mix the fish and seasoning thoroughly, and marinate for about 20~ 30 minutes is optimal.

Prepare flour, bread crumbs, and beat eggs into egg liquid.

Put the fish in the flour and thoroughly coat both sides evenly, making sure there is no omission.

Wrap the fish meat in flour and stack it for later use.

Put the fish that has been coated in flour into the egg liquid to fully soak it, and place it flat on a plate, being careful not to stick to it.

Put the fish soaked in egg liquid into the bread crumbs and let it be fully coated in the bread crumbs. You can press the bread crumbs slightly with your hands to ensure that the fish is completely coated.

After the pot is hot, add an appropriate amount of corn oil and throw in a grain of bread crumbs. If it floats quickly, you can start frying. Be careful to turn the heat to medium or medium-low.

Fry until both sides are golden brown and the fish fillets are formed. Remove the oil and place on a plate! ?