Basa Fish Fillet with Tomato Sauce

Overview

Basa fish fillets are boneless and spineless, which is very suitable for children who don’t want to spit out the bones when eating fish.

Vietnamese pangasius
Cut into small pieces and add cooking wine and lemon juice for 5 minutes
After flooding, hold it dry
Bread crumbs, cornstarch, two eggs
Dip the fish pieces evenly with starch, 2. Dip them evenly with the egg liquid, 3. Dip them evenly with the bread crumbs, and dip them all at once.
Turn on the heat and pour in the soybean oil
When the oil temperature is 70 degrees, turn to low heat and place a piece of it first to observe. It can set the shape. The light color means that the oil temperature is just right. Turn up the heat and add the fish pieces one by one. After setting, turn to low heat to avoid the color from getting darker and the fish meat not yet cooked.
Fry until cooked and place on absorbent paper.
Burnt on the outside and tender on the inside,