Roasted Crispy Fish Willow

2024-05-09 14:59:35 216

Hehe! A few days ago, when I came home, my grandfather happened to bring two deep-sea fish, the oversized one. One of them weighed at least 7 pounds, but for my family who doesn't really love big fish meat, such a big fish is really a bit of a headache. While pondering how to cook, Aimeijia made chicken cutlets. So inspiration came. Add tofu stew to the head and tail of the fish, stir fry the fish meat, and leave the ribs in the middle of the fish as the base for the hot pot< Br>

Details of ingredients

Fresh fish cutlet500 grams
flour100 grams
EggsTwo
breadcrumbs 200 grams
Ginger powder1 teaspoon
Chopped scallions1 teaspoon
Minced garlic1 teaspoon
Fine sugar1 tablespoon
Light soy sauce1 tablespoon
Oyster sauce1 tablespoon

Technique

difficultySimple
workmanshiproast
tasteOriginal flavor
timeHalf an hour

Steps to make Roasted Crispy Fish Willow

1. Take out the fish chunks in advance and thaw them
2. Separate the meat and bones.
3. Add ginger, scallions, minced garlic, light soy sauce, salt and sugar, and marinate for 1 hour in advance.
4. Slightly drain the marinated fish fillets.
5. Prepare a bowl of flour, egg white, and bread crumbs.
6. Evenly coat the fish fillets with flour.
7. Then wrap a thin layer of egg white around it.
8. Wrap the bread crumbs on top and make sure they are firm.
9. Wrap the bread crumbs neatly on a baking tray covered with tin foil. Preheat the oven to 180 degrees, middle layer, for 12 minutes. The grilled fish cutlet can be coated with tomato sauce or vinegar, both of which have a great taste.