Alaska cod fillet
By JackieBeer
The fish fillets are white, bright and soft, tender and delicious, and are a seasonal delicacy with wine.
Recipe Recommendations
- egg white 10g
- white pepper 1g
- onion 10g
- starch 15g
- salty and fresh
- fried
- ten minutes
- simple
Steps for Alaska cod fillet
1
After thawing, the black cod meat is cut into fish fillets, put into a bowl, add Shaoxing wine, white pepper, chopped green onion, and salt, stir until it becomes sticky, add egg white and stir, and then add dry starch and mix well.2
Beat the egg white into a foam shape, add starch and japonica rice flour and stir to form an egg paste.3
Place the pan on fire and heat it up, scoop in the oil and heat it until it is 40% hot (about 88℃). Hang the fish fillets full of egg paste and place them in the oil pan. Gently flip, and wait until the outer layer of the fish fillets has a soft coat, clip them into the leaking pot.4
After frying everything, put it into a medium cooked oil (about 88℃) and fry it again for 1 minute. Remove, drain the oil, place on a plate, sprinkle with salt and pepper.