Fried cod fillets

Overview

First of all, let’s talk about what stir-frying is: stir-frying is a stir-frying method in which the ingredients to be cooked are battered, fried, and then taken out. A second operation is required. Frying is a combination of catching and stir-frying, which is a quick stir-fry. The main ingredients are battered, fried until thoroughly fried, and then fried with gravy. There are two ways to make the paste. One is to use egg liquid to turn the starch into a porridge-like paste; the other is to use water to turn the starch into a porridge-like paste. (This paragraph is taken from Baidu) I also learned this trick from a netizen in the city. He did a very good job. I would like to thank him in advance. I forgot his online name. I feel that I am not kind enough. Next time I learn from others, I will write down the online name. There happened to be cod in the refrigerator, so I practiced the experience of catching and frying it twice. The first time I used eggs and flour to make the batter, and it seemed to be too tough. The second time I added a little vegetable oil to the batter, which reduced the hardness and toughness, adding to the crispiness of the batter layer.

Tags

• hot dishes
• home cooking
• common dishes
• children
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• banquet dishes
• lunch
• baking powder
• cod
• cooking wine
• corn starch
• egg yolk
• low gluten flour
• sesame oil
• sugar
• vegetable oil
• white vinegar
• pepper
• salt
• water

Ingredients

Steps

1. 1 Thaw the fish pieces, drain and slice into slices. Add 2/3 tsp of salt, 1/4 tsp of sugar, 1/2 tsp of pepper, 1 tsp of cooking wine and 1 tsp of corn starch to taste;

   

2. 2 In a bowl, add 5 tablespoons of low-gluten flour, about 5 tablespoons of cornstarch, 2 tablespoons of vegetable oil, 1 egg yolk, about 6 tablespoons of water, and 1/2 teaspoon of baking powder, and mix well to form a batter;

   

3. 3 Dip the fish fillets into the batter, put them into a frying pan and shallow fry them. The oil temperature is 40 to 50% hot. Fry until light yellow, then remove and filter the oil;

   

4. 4 Increase the oil temperature to 70% to 80% hot, then fry until golden brown, remove and filter the oil;

   

5. 5 In a small bowl, add about 1/4 cup of water, white vinegar, salt, sugar, 1/2 tablespoon of corn starch, and 1/2 teaspoon of sesame oil to make a bowl of juice. Test the taste. If it is too sour, add more sugar; if it is too sweet, add a little vinegar until the sweetness and acidity are right;

   

6. 6 Turn up the heat in the pot, pour in the bowl of juice, cook until big bubbles form, turn off the heat, pour in the fried fish pieces, and stir-fry until the fish pieces are covered with the gravy, but be sure to pay attention to the amount of gravy, not too much. It is best if the fish pieces can be fully covered with the gravy without any excess juice dripping down. You will know by looking at the picture of the finished product.