Deep Fried Crispy Fish Slices

During the fishing season in Chagan Lake, I bought a large Grasscarp weighing 15kg. The fish was too big. I ate it in a different way. It was stewed today and cooked tomorrow. Today, I made a fried fish. I didn't expect it was really delicious. This kind of big fish is often not tasty when stewed. If you cut it into pieces, marinate it with seasoning in advance, and then fry it out, whether you eat it directly after frying or stew it in the pot, it is very delicious. Fried fish fillets are also good for storage, and are also very convenient to eat and take.

Main Ingredients

• Large grass carp 1000 grams

Auxiliary Ingredients

• flour appropriate amount
• vegetable oil appropriate amount
• White sugar appropriate amount
• salt A moderate amount of
• The soy sauce 30ml
• seed powder of Chinese prickly ash 3 grams
• Thirteen Fragrances 5 grams

Xiaoyingzi's words:one It takes a lot of effort to cut this large fish into even slices. I put a machete at the place to be divided, and then use a hammer to point at the knife and knock it a few times. Basically, I can get even slices.two When frying, the fire should not be too big. The outer skin is easy to scorch and the middle is not cooked. Only by frying with medium fire can we achieve the state of crispy outside and tender inside.three Shake off the excess flour on the fish. As long as the fish fillet is full of flour, too much flour will paste the oil and affect the taste.