1. First, we deal with fish fillets, grass carp, as long as the body of the fish, sliced off the skin do not, and then cut the fish into segments, and then sliced into a long 5 centimeters, 3 centimeters wide fish fillets.

The head chef shared the "crispy fish fillet" practice, not only the value of high flavor is also good, the process is not complicated

2. The sliced fish fillets cleaned, squeezed out the water, placed in a basin, put a spoonful of salt, a spoonful of pepper, the right amount of wine with a hand grasp well.

The head chef shared the practice of "crispy fish fillet", not only the value of high flavor is also good, the process is not complicated

3. Prepare an egg white, use chopsticks to quickly beat out the air bubbles, pour out one-third of the egg white in the fish fillets, with the hands of the hand, the egg white can make the fish fillets more tender texture.

The head chef shared the "crispy fish fillet" approach, not only the value of high flavor is good, the process is not complicated

4. Add the right amount of cornstarch, again stirring evenly, the cornstarch can form a protective layer outside the fish fillets to enhance the retention of moisture, do come out of the fish fillets, tender, soft and smooth. Then marinate for 5 minutes.

The head chef shared the "crispy fish fillet" practice, not only the value of high flavor is also good, the process is not complicated

5. The following began to fish fillets wrapped in chaff, take a small bowl, put in the cornstarch, and then take a bowl, put in the breadcrumbs, just now the rest of an egg yolk stirred loose standby.

The head chef shared the practice of "crispy fish fillet", not only the value of high flavor is also good, the process is not complicated

The marinated fish fillet first sticky powder, and then dipped in egg yolks, and then wrapped in breadcrumbs, pay attention to the hand pressure, so as not to fall out of the chaff.

The head chef shared the "crispy fish fillet" approach, not only the value of high flavor is good, the process is not complicated

6. Below, we put the fish fillets fried, the pot of oil, until the oil temperature rises to fifty percent hot, into the marinated fish fillets, frying over low heat.

The head chef shared the "crispy fish fillet" approach, not only the value of high flavor is also good, the process is not complicated

7. Oil temperature do not remember to be too high, and slowly fry the fish fillets to the golden crisp, the process, about 2 minutes time, the appearance of the golden, you can start the pot, fish out the fish fillets to control the oil standby, and then the oil control. The fish fillets are then placed on a platter.

The head chef shared the "crispy fish steak" approach, not only the value of high flavor is also good, the process is not complicated

8. Below we adjust the dipping sauce, the pot to leave a little oil, put 15 grams of ketchup, quickly stirred, add a small amount of water, put 10 grams of sugar, 1 gram of salt, 2 grams of vinegar, and continue to stir. Stir fry, soup thick blistering, into a small dish.

The head chef shared "crispy fish steak" practice, not only high value flavor is also good, the process is not complicated

Well this simple and delicious crispy fish steak is done, like friends hurry to try it.