Fried fish
By VicentaLakin
Turbot's fresh, gel-rich, fish-bones small is the perfect choice for fragrance. It's a good name -- "Talve", it's a good name. The fragrance fish pursues the taste of raw juice, the brilliance of the skin, the softness of the fish. Here's a classic and delicious home practice for you。
Recipe Recommendations
- Fresh turbot
- salt 2 tablespoons
- cooking wine 2 tablespoons
- pepper 2 spoons
- tempura flour 80g
- edible oil appropriate amount
- slightly spicy
- fried
- three-quarters of an hour
- simple
Steps for Fried fish
1
Fish is washed, crossbrushed, salt, pepper powder and wine are coded and made for 15 minutes。
2
The skyscrapers turn the water into a paste, and they placate the fish for 15 minutes。
3
Coiled oil, with a temperature of 180 degrees blowing up to two sides。
4
You'll enjoy it。Fried fish Make Tips
A successful tipper. Dry it! Dry it! Any moisture in the body of the fish is the result of a spill of skin and oil. • Hot pot oiled fish: the instant condensation of fish skins is a guarantee for the formation of brittle skins and the prevention of sticky pots. • Fried skin: the fish skin is thicker, and first fryed skin better releases the glue and forms the perfect crust. • Frequent flipping: it's enough to wait patiently for a permutation to turn over. • Fire is the key: it is medium throughout the journey, and it is not expected that the fire will lead to external burning. They're fresh and easy to mature。