Fried flatfish

Overview

I had fried panfish a few years ago. It was eaten in a restaurant. The restaurant had a big pot and fried a whole fish. The texture was crispy on the outside and tender on the inside. I couldn't forget it. My family also liked this dish. Later, I came across a recipe and tried it, and it was indeed effective. Look, you can fry pangasius that is crispy on the outside and tender on the inside at home.

Tags

• hot dishes
• home cooking
• seafood
• common dishes
• meat dishes
• old man
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• banquet dishes
• dinner
• baking powder
• cooking wine
• corn starch
• edible oil
• flour
• light soy sauce
• old soy sauce
• sichuan pepper powder
• tongue fish
• black pepper
• salt

Ingredients

Steps

1. 1 Peel the tongue fish, wash, cut into sections, and serve on a plate.

   

2. 2 Use light soy sauce, dark soy sauce, cooking wine, Sichuan pepper powder, and black pepper powder to marinate the pangasius for 15 to 20 minutes.

   

3. 3 Use flour, cornstarch, and baking powder to prepare the batter. The consistency of the batter: Lift the spoon and the batter will flow down smoothly.

   

4. 4 Turn on the heat and pour cooking oil into the pot.

   

5. 5 When the oil is hot, you can use chopsticks to test the temperature of the oil. When you put the chopsticks into the oil and small bubbles appear, it's ready.

   

6. 6 Dip the fish segments evenly into the batter.

   

7. 7 Turn on low heat, put the fish segments into the oil, wait until the fish segments float, then flip the fish and fry both sides until golden brown.

   

8. 8 Dip the remaining fish segments in the batter, put them into the oil pan and fry until golden brown on both sides, remove from the pan and drain the oil.

   

9. 9 Arrange on a plate and sprinkle with chopped green onion.