Crispy skinned fish(xiang su bao pi yu )

Crispy skinned fish

Introduction:

Production steps:

Step 1: 3 Tilapias

Step 2: remove the gills and intestines of the tilapia, and peel off the skin on both sides

Step 3: wash, cut into pieces, marinate with salt, ginger and cooking wine for 20 minutes

Step 4: mix flour and starch

Step 5: mix water and oil

Step 6: after mixing the flour and starch, slowly add it into the water oil mixture, add a little salt, and mix it into a fried paste

Step 7: heat the oil in the pan and fry the fish in the oil

Step 8: deep fry until both sides are golden and crispy, then out of the pot

Materials required:

Flatfish: 3

Flour: 30g

Starch: 30g

Oil: 1 tablespoon

Water: 3 tablespoons

Salt: right amount

Cooking wine: 2 teaspoons

Ginger: 5 pieces

Note: the square plate fish, delicious meat, less bones, flat body, easy to fry, wrapped in fried paste outside crisp, inside salty crisp, like dip in the pro can dip to eat, also have a different flavor

Production difficulty: simple

Technology: deep fried

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Xiang Su Bao Pi Yu