Crispy fish fillets

Overview

This is a good dish to go with wine or as a snack. It’s crispy and so delicious that you can’t stop eating it.

Please ask the store owner to help you slice the silver carp body into thin slices. The thinner ones will make it crispier! Wash and dry the water. If you are in a hurry, you can squeeze it dry with your hands.
Pour salt, chicken essence, ground white pepper, cooking wine, and shredded ginger into the fish fillets, stir evenly, and marinate for 10 minutes.
Mix flour and sweet potato powder in a ratio of 1:1 and set aside.
Heat oil in a pan.
Put the fish fillets into the mixed flour in batches and coat them evenly with the dry flour.
After the oil is hot, add the fish fillets and try to shake off the excess dry powder before placing them.
When you first add the fish fillets, do not stir them. Wait until the air bubbles gradually reduce before flipping them.
When the bubbles become smaller and fewer and the meat slices are slightly brown, beat up and drain off the excess oil. Just fry all the fish fillets in batches. Then pour all the fish fillets into the oil pan and fry again until the fish fillets turn slightly golden.
Sprinkle the fish fillets evenly with salt, pepper and chili powder in a strainer.
Invert the fish fillets onto a plate, and continue to sprinkle the fish fillets at the bottom of the strainer with pepper, salt and chili powder.
The crispy and crispy fried fish fillets are ready, a great dish to go with wine! It’s also great as a snack!