Dry fried pomfret

Overview

The dry fried pomfret is crispy and delicious.

Tags

• home cooking
• seafood
• corn starch
• ginger powder
• little pomfret
• salt
• white pepper

Ingredients

Steps

1. 1 Cut off the head and tail of the small pomfret, and remove the internal organs and the black membrane in the belly. Clean and remove moisture. Make some cuts on the fish, but not all the way through.

   

2. 2 The total weight of 10 fish is 320g. Add appropriate amount of white pepper and ginger powder, 2g of salt, 1 spoon of cooking wine, mix well and marinate for 15 minutes.

   

3. 3 Dry the marinated fish with kitchen paper.

   

4. 4 Spread a thin layer of cornstarch on each fish.

   

5. 5 Pour an appropriate amount of oil into the wok, and when it is about 60% hot, add the small pomfret. Keep the oil warm when frying the fish. Do not keep turning it in the pot. Wait until the bubbles in the pot reduce before turning it over.

   

6. 6 Dry-fried fish needs to be crispy, so it needs to be fried again. Increase the oil temperature to 70% hot and fry for about 30 seconds until the surface is golden and crispy.

   

7. 7 After taking it out of the pot, put it on a plate and sprinkle some fine chili powder or dipping sauce on the surface.