Pan-fried Longli

Overview

For this pan-fried longli, I paired it with cream sauce that added lemon juice and diced tomatoes. Originally, the frying method is a bit greasy, and there is butter in the sauce, so the taste may be even greasier. However, after adding lemon juice and diced tomatoes, not only the greasy taste was immediately neutralized, but the fish meat became more tender and refreshing, and the sweet and sour taste was very delicious!

Tags

• hot dishes
• private kitchen
• common dishes
• meat dishes
• children
• old man
• western food
• summer recipes
• banquet dishes
• dinner
• chives
• flour
• freshly squeezed lemon juice
• lemon cream sauce
• longli fish fillet
• potatoes
• salad oil
• sugar
• unsalted butter
• pepper
• salt
• tomatoes
• water
• white wine

Ingredients

Steps

1. 1 Wash the fish fillets, drain the water, sprinkle with appropriate amount of salt and pepper, and marinate for about 5 minutes;

   

2. 2 Prepare the sauce while marinating the fish fillets: wash, peel and cut the tomatoes into small pieces;

   

3. 3 Add water and lemon juice to a small pot; add salt and sugar, pay attention to the amount of sugar. If you like sweetness, add more, if you like sourness, add less; add pepper;

   

4. 4 Heat slowly over low heat until steam appears, add butter;

   

5. 5 Stir continuously until the butter gradually melts and the soup gradually thickens, turn off the heat; add diced tomatoes;

   

6. 6 Mix well and set aside.

   

7. 7 Wash, peel and cut potatoes into thin slices.

   

8. 8 Add appropriate amount of salad oil to the pot and fry the potato slices;

   

9. 9 Place on the bottom of the plate;

   

10. 10 Spread a layer of flour evenly on the marinated fish fillets and shake off excess flour;

    

11. 11 Add an appropriate amount of salad oil to the pan, put the fish fillets in the hot pan and cool oil, and fry until both sides are brown;

    

12. 12 Pour in the white wine, cover the pot, and simmer for 1 or 2 minutes until cooked;

    

13. 13 Plate the fish fillets;

    

14. 14 And pour the sauce;

    

15. 15 Finally, garnish with shredded chives and chopped chives and serve!