Fried fish pieces of flavorful, crispy skin, tender meat, many people like to eat. Next, teach you the detailed practice of fried fish pieces.

Fried fish outside wrapped in flour or starch

Fried fish wrapped in flour, it is best to match the sweet potato starch. Benefits: starch is to retain the moisture in the fish, and flour can make the fish fried more crispy.

Sometimes in the fried fish need to roll dipped in a little dry flour, and then hang paste or hang paste, in order to adsorb the moisture on the surface of the fresh fish, not to deep frying is deplastered and de-battered, in addition to the dry flour and adsorption of odor, so that the finished product to remove fishy taste is more delicious; why not roll dipped in starch, the industry knows that starch is not easy to quickly absorb water, if immediately into the frying pan, it will happen! Due to poor heat dissipation and hot oil splashes, bringing insecurity, and starch and the phenomenon of regeneration, resulting in bad taste, so starch is also known as raw powder, which is the nature of the decision.

Seasoning:

1 teaspoon of salt, 1 teaspoon of paprika, 1 teaspoon of pepper, 1 teaspoon of seafood sauce, vegetable oil in moderation

Method:

1. Prepare the ingredients, cut the fish into pieces; sprinkle pepper, paprika, and salt on both sides of the fish, and marinate in seafood sauce for 10 minutes with a brush

2. Prepare flour, egg and breadcrumbs; coat the marinated fish with flour in order

3. Coat with egg and breadcrumbs

4. Fry the fish directly in a frying pan (over medium-low heat) until the color turns golden brown.