Dry fried crispy fish fillets

Overview

During the Chagan Lake fishing season, I bought a 15-pound large grass carp. The fish was too big, so I had to eat it in different ways. I would stew it today and bake it tomorrow, and make a fried fish today. I didn’t expect it to be really delicious. This kind of big fish often doesn't taste good when stewed. If you cut it into slices, marinate it with seasonings in advance, and then fry it, it will be very delicious whether you eat it directly after frying or stew it back in the pot. Fried fish fillets are also easy to store and easy to eat and take.

Tags

• hot dishes
• home cooking
• chinese banquet
• old man
• autumn recipes
• winter recipes
• fast food
• lunch
• big grass carp
• flour
• sichuan pepper powder
• thirteen incense
• white sugar
• salt
• soy sauce
• vegetable oil

Ingredients

Steps

1. 1 Cut the fish into 1cm thick slices. Since the fish is too big to cut, you can use a hammer

   

2. 2 Put the seasonings in a container

   

3. 3 Mix well with your hands and marinate for more than 2 hours, stirring once during this period

   

4. 4 Before frying, sprinkle an appropriate amount of flour on the fish pieces and try to coat each fish piece with flour

   

5. 5 Dip the areas that cannot be touched in flour

   

6. 6 Process everything and set aside for later use

   

7. 7 Add vegetable oil to the wok, heat it to 80% heat, and fry the fish pieces over medium heat until golden brown, turning several times during this period

   

8. 8 Take out the oil control

   

9. 9 Ready to eat