The souffled fish chop

By VicentaLakin

The souffled fish chop

Recipe Recommendations

  • Basha Fish Fillet art. 2
  • pepper appropriate amount
  • black pepper appropriate amount
  • corn starch appropriate amount
  • eggs of 2
  • garlic head 1 head
  • olive oil appropriate amount
  • Golden breadcrumbs appropriate amount
  • cooked cereal appropriate amount

Steps for The souffled fish chop

  • 1
    Prepare the raw materials, the salsa wills are unfrozen early and some spares are cut with a knife。
  • 2
    Drying the fish with a twilight paper towel, which is particularly resilient to water, much less slag。
  • 3
    The fish is salted and peppered for 10 minutes。
  • 4
    Garlic is shredded early, placed in breadcrumbs and cereals, with a proper amount of olive oil, which is now grinding black pepper。
  • 5
    Wear gloves for backup。
  • 6
    Two eggs are torn into the container and ready for corn starch。
  • 7
    The pickled willows make egg fluid, then starch, and then egg fluid。
  • 8
    The last one is wrapped in a bakery, the other one repeats it, and the last one is cereal。
  • 9
    In the oven, the oven preheats in advance and fires 180 degrees and 10 minutes at 170 degrees。
  • 10
    The grill is placed in the middle of the oven, and the 170 fires are set on fire 180 for 20 minutes, then the 190 degrees and the 5 minutes are set on fire。
  • 11
    The roasted fish chop out of the dry。
  • 12
    It's good to eat, and I like to eat directly。
  • 13
    Completed Chart
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    • The souffled fish chop Make Tips

    A little tip: The fish will have to suck up the water to make it taste good. 2. Those without ovens can fry or fry, and it smells better. 3. The temperature and timing of the bakery is for reference purposes only。

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