Cod is a cold-water bottom fish and one of the marine economic fish produced in the northern coastal areas. My family belongs to imported cod, which tastes delicious and delicate. Cod has high protein content, white, fine and tender meat, and is not greasy at the entrance. Cod is rich in soluble calcium, which has high biological safety and is easily absorbed by human body. Cod belongs to the type with less thorns and more meat, and it is rich in nutrition. It is especially suitable for the elderly and children to eat more, but because it is expensive, it is not available every day, nor is it a home-cooked dish on the table.

Today's "crispy cod" has neither thorns nor bones. It's still crisp after frying, and it tastes very enjoyable. Today's practice is not troublesome. Marinate cod fillets for a while in advance, wrap them in egg batter evenly, and just master the heat when frying. When fried again, it is crisp outside and tender inside, and it is fragrant and delicious. It is really delicious. As a Chinese New Year banquet, it is really respectable. Let's do this in the new year, friends. It's delicious! Don't forget to cook an excellent banquet dish for the Spring Festival. Crispy and nutritious, too face-saving.

Ingredients: 300g cod. Accessories: vegetable oil, salt, 1 egg, 1g pepper powder, 10g cooking wine, one tablespoon starch and three tablespoons flour.

Practice: 1. Wash cod pieces, add wine and mix well, add a little pepper powder and mix well to marinate, which can remove fishy smell and increase spicy taste.

2, take a small bowl and add an egg to break up, add a tablespoon of dry starch and flour, add a little water and mix well.

3, add a little salt and mix well, not too much, fried cod absorbs salt more, as snacks and vegetables, not too salty.

4. This is a good way to prepare batter. Spoon it up and line it up. Not too thick, or the fried cod fillets are too thick to eat.

5. Wrap the cod fillets evenly inside.

6, hot pot cold oil, it is best to use rapeseed to fry more fragrant, burn to 70% heat, put cod pieces.

7. Deep-fry on medium fire until it is solidified, turn to low fire and fry until golden brown, then turn over with chopsticks and continue frying.

8. Fry until golden brown on both sides, drain the oil, heat the oil temperature to 10% again, add cod fillets, fry until fragrant and golden, and drain the oil.

9. Sprinkle cumin powder and Chili powder with tomato sauce. Fragrant outside and crisp inside, soft inside and tender inside. As a banquet or New Year's Eve dinner, it's too face-saving.

Tips:

1, cod fillets should be salted and marinated in cooking wine for a while to remove fishy smell.

2, the egg batter can not be adjusted too thick, you should master the heat when frying.