Main Ingredients

1 Grass Carp

Supplementary Ingredients

Ginger

Amount

Scallion

Amount

Seasoning

Salt

Amount

Soy Sauce

Amount

Soap

Maintaining Wine

Moderate amount

Pepper

Moderate amount

Vegetable oil

Moderate amount

How to Make Crispy Fish Fillets

1. Wash the fish, rinse out all the fish bubbles and blood from the fish body. Get all the black part on the belly of the fish. The black color on the belly of the fish must be all clean, otherwise it will have a fishy smell.

2. Scale the fish and cut off the fins.

3. Cut the fish body into 1.5cm thick slices, too thick, not easy to taste, too thin, then easy to fry the burnt, hard meat will have no flavor. Put the fish slices into a bowl and set aside.

4. Cut the green onion into segments and slice the ginger.

5. In a bowl, add salt, cooking wine, soy sauce, pepper and mix well.

6. Add the scallion segments and ginger slices and mix well, leave it for more than 3 hours.

The longer the time, the better, so that it is easier to taste. Hey, after that, we went shopping at Carrefour to buy something~

7. After a few hours, the fish has been marinated almost and the meat has been browned.

Scoop out the meat, line a baking sheet with kitchen paper, put the fish fillets on top, and then use the paper to absorb the water on the fish fillets.

If you don't soak it up, the oil will splatter everywhere when you fry it later.

8. Preheat the pan to 80%, add the oil, to the oil temperature rises, the fish fillets into the frying pan

9. Fry the fish fillets until golden brown, out of the pan.