First, marinate the spring fish with the right amount of wine and salt for at least two hours.
Now to reconcile the powder, take the container to pour the sweet potato powder, crispy powder, flour (as long as the flour can be) in a ratio of 1:1:1 into the container (such as 20 grams: 20 grams: 20 grams) mixed can. Marinate the pickled spring fish one by one.
Dip the powdered spring fish, and dip the egg liquid one by one.
Finally, dipped in the bread flour, and then placed for about 15 minutes to return to the tide, the tide is to let the bread powder absorb the egg liquid, etc., when the pan is fried, the bread flour will not be a pot, the fish and powder are separated!
When frying, the oil temperature should not be too high. I rely on my feelings and experience. Use medium and small fires to slowly fry until the surface begins to yellow out. Turn the fire to medium heat and let the oil temperature rise a little. The second round of frying is about 30 seconds and it can be fished out, which makes the spring fish more crisp and not greasy.
Sprinkle with pepper or lemon juice, seasoning can be blended according to your preference (*^__^*)...