The fried tongue-plate fish I ate a few years ago was eaten in a restaurant. The pot in the restaurant is very big, and the whole fish is fried. The taste is crisp outside and tender inside, which makes me unforgettable. My family also likes this dish. Later, I accidentally got a formula and tried it. It really works. You see, at home, you can fry the crispy tongue-sole fish.

Composition and details

Tongue fish, two slices of salt, 4g of soy sauce, cooking wine 1 g, 4g of pepper powder, appropriate amount of black pepper, appropriate amount of edible oil, 300g of flour, corn starch 1 0g, baking powder1g, normal time, 20min, salty and fresh, fried.

Steps of frying tongue sole fish

1.

Skin the tongue fish, wash it, cut it into sections, and plate it.

2.

Marinate tongue sole fish 15 to 20 minutes with soy sauce, cooking wine, pepper powder and black pepper.

3.

Mix the batter with flour, corn starch and baking powder. The consistency of the batter: lift the spoon and the batter will flow downstream.

4.

Fire, pour cooking oil into the pot.

5.

When the oil is hot, you can test the temperature of the oil with chopsticks. Chopsticks bubble when they are put into oil, that's all.

6.

Dip the fish pieces evenly in the batter.

7.

Turn on a small fire, put the fish in the oil, and when the fish floats, turn it over and fry it until it is golden on both sides.

8.

The remaining fish pieces are dipped in batter and fried in oil pan, and both sides are golden. Take out the pan and drain the oil.

9.

Dish and sprinkle with chopped green onion.

Tips

Fried fish pieces should be eaten while they are hot, and they will get wet after a while. The proportion of batter is the key to crispy fish: the proportion of flour, corn starch and baking powder is 1: 1: 0. 1. It is best to use a small fire when frying to avoid burning.