Dragonfish are also called pedal fish, beef tongue fish, sole fish, and dragon-smooth tongue sole. The huge dragonfish is as wide as a man’s shoulders and as tall as a girl’s. Longli fish is delicate and nutritious, and is a high-quality marine fish with high meat yield and delicious taste. It is particularly worth mentioning that the dragon fish has only the middle spine, has few thorns and many meats, and has almost no fishy smell. It is delicious when fried to eat.I grew up in the south of the Yangtze River, and the Yangtze River passed through the city. I have eaten all kinds of river fish from snacks, but the fish in the sea is still a little strange to me. I always listen to friends talking about dragon fish and dragon fish. I haven’t seen it. When I visited the supermarket a few days ago, I just saw that the price was not expensive. I bought a piece. I just took a break at home and had time to make this dish.Most Chinese people cannot resist the temptation of fried food because it is so fragrant. I used to like to fry some chicken and other snacks, so today this fish dish is also fried, and the weather is getting warmer. , With beer is still very good~Nutrition experts said that as a high-quality marine fish, dragonfish contains unsaturated fatty acids in its fat, has anti-atherosclerotic effects, and is beneficial to the prevention and treatment of cardiovascular and cerebrovascular diseases and to enhance memory.At the same time, according to nutritional measurements, the omega-3 fatty acids in dragonfish can inhibit free radicals in the eyes, prevent the formation of new blood vessels, and reduce the occurrence of crystal inflammation, which is why it is also called “eye protection fish meat” . Therefore, it is especially suitable for office workers who face computers all day as a health care product.
How to make deep-fried dragon fish fillet
Prepare the ingredients
Wash the fish, dry the water, cut the fish fillet into the thickness of the fingers, put it in a bowl, add cooking wine, oyster sauce, salt, white pepper and ginger shreds, mix well and marinate for more than 30 minutes.
First pat a thin layer of starch on the surface of the marinated fish.
Wrap egg liquid.
Finally, wrap it with bread crumbs, wrap it all up, put it in a plate and wait for a while to fry it
After pouring the oil in the pot, the soy sauce is burnt until 60-70% is hot, add the fish fillet, and fry until golden
Remove the drained oil and wait for the oil temperature to rise again, then re-fry
Plate the fried food with your favorite sauce