Fish fillets coated with breadcrumbs a fried, crispy outside and tender inside, you know how to do it?

Fish fillets, is a favorite home cooking for children. A few days ago, the little niece to come, nominated to eat this dish, to give him a big plate of fried off, have not eaten enough, said the next time to come still need to eat.

Fried fish fillets preferred balsa fish, and no messy thorns, smooth taste, tender and thick meat, long cooking and not old, no fishy and smelly, attributed to high-protein food, nutritionally comprehensive. Because the market some times, balsa fish is also another kind of fish - dragon fish imitation, a little inattentive will encounter over, honestly I have been cheated several times.

How do you make a good fish fry? First, the fried chicken wrapped in powder is indispensable, the second is wrapped in powder order can not be wrong, three is marinated in the skills, master these three points, made by the fried fish steak, plate plate is not enough to eat.

The following to share with you my practice: fried fish steak

Food: fish fillet, fried chicken wrapping powder, tapioca starch, raw eggs

Seasoning: white pepper, salt, ginger and garlic, rice wine, pepper grains

Methods:

1. will be prepared to fish fillet sliced into a thin thickness of uniformity of the fish meat, add the appropriate amount of white pepper, dry pepper, ginger and garlic flakes, rice wine, marinated for 15min.

2. During this time, prepare a bowl of cornstarch, a bowl of fried chicken wrapping powder, 3 eggs beaten and stirred.

3. Coat the marinated fish with the tapioca starch, then with the egg wash, and finally with the chicken wrap.

4. Heat the oil in a hot pan, the oil level as wide as possible, which can avoid the temperature changing too quickly, and the tone of the fried fish fillet looks better. A person can be all coated with powder and then fried, 2 people can also be in accordance with the order of the pan and then placed along the edge, while coated while frying.

5. Medium heat frying, fish fillets floating up and turn over to cook, shaping can be fished out, slightly rising temperature and then fry again, cooking golden crispy, oil control and water fished out.

6. Then a plate of charcoal inside the tender fillet on the completion of the immediate eating, or cut the knife cut strips, it all depends on your preferences. I choose to eat directly, gently break, the skin crunchy rustling, inside the fish tender and crisp, people look at the appetite.