Tuna thawed and washed, put salt, pepper, cooking wine marinade for more than half an hour.

Pour off the excess water from the marinated tuna and mix it with cornstarch for better adhesion and more flavorful frying.

Whisk the eggs well and dip the tuna into the egg mixture. Put directly in the bowl mix faster.

Put the fish dipped in the egg mixture into the breadcrumbs and roll it.

In a non-stick frying pan, add some oil and fry the fish.

When the fish becomes firm, you can take it out and put it on a plate. The skin of the fish is crispy and the flesh is tender. Tuna has only one main thorn, the other small thorns soft small fried on the crisp, fish peeling is very convenient, eat very addictive.