Spicy Dragonfish

By VicentaLakin

Spicy Dragonfish
I'd like to eat fish chops, fried fried fish, so I'm afraid I'll make a spicy tart toaster. The skin is so hot, the fish is fresh, the fish is so soft

Recipe Recommendations

  • Chilled fish art. 1
  • salt appropriate amount
  • black pepper appropriate amount
  • pepper powder appropriate amount
  • chili powder appropriate amount
  • flour appropriate amount
  • eggs
  • bread crumbs appropriate amount
  • peanut oil appropriate amount

Steps for Spicy Dragonfish

  • 1
    Unfreeze the dragonfish one。
  • 2
    Lemon two, egg one, breadfruit。
  • 3
    Both sides of the fish are covered with lemonade, and the appropriate amount of salt is flat。
  • 4
    Black pepper shredded and pepper powdered on both sides。
  • 5
    Two sides of sticky flour。
  • 6
    Brush both sides with egg fluid。
  • 7
    Both sides are covered in bread crumbs。
  • 8
    On both sides, a layer of pepper powder and pepper powder is spilled, and a little bit of lemon peel is cut off (only yellow skin part, white bitterness). There were bread crumbs on it, which they feared would be brushed down and evened with peanut oil. It's better not to dry, but to be a little oily。
  • 9
    Cy paper on the grill, fish positions with a thin layer of peanut oil, fish on the grill. Two hundred degrees of preheat on the oven, five minutes of preheat, board in, 10 minutes of pre-cooked tin paper, and 190 degrees of pre-cooked tin paper。
  • 10
    Heads to finish。
  • 11
    Scratch it carefully, turn it upside down (the tin paper is dry, the face is not good), drop a little oil and bake it for 10 minutes。
  • 12
    Done. You don't have a pot shovel when you turn over
  • 13
    Cut to the appropriate length. Just be careful and push it in the drive。
  • 14
    She's got her own face, her color is yellow, and her fish is soft。
  • 15
    The finished product。
  • 16
    The finished product。

    • Spicy Dragonfish Make Tips

    The dragonfish is easy to scatter, and when they turn, they flip by a pot shovel. Slurp the salt to the right amount, and the crawfish is delicious。

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