Many people use eggs to make batter. In fact, they can’t make the outside crispy and tender, and the appearance is not good, which directly affects the appetite. I like make delicious food, and I like to ask questions when it comes to delicious food. Once I went to the restaurant to eat. I ordered fried deep-fried cutlassfish, and found that the outer crispy and tender are very delicious, and the skin is very thin and crisp. This is impossible to do with batter. So I ask the cook for the method, and I will share with you.
How to make fried cutlassfish?
Clean the cutlassfish, cut it into small pieces with scissors, pour the cooking wine into the pot, mix with salt and pepper powder and marinate for 30 minutes. Peppercorn powder can be used to enhance the aroma and remove fishy smell.
Add some starch.
Wrap the cutlassfish around with starch, not too much, stick some on each side, shake again, and shake off the excess starch. Wrapped by dried starch will not stick to the pan.
Heat the pot and add some oil. Add the fish to fry. When the both sides are golden, it can be served.
Do you like the fried cutlassfish?