Crispy Fish Steak

Crispy Fish Steak

　　Bighead carp is a high-protein, low-fat, and low-cholesterol fish, rich in phospholipids and posterior pituitary hormones that improve memory. Regular consumption can warm the stomach, relieve dizziness, enhance intelligence, aid memory, delay aging, moisturize the skin, and protect the cardiovascular system. Made primarily from bighead carp, the crispy fish steak is crispy on the outside and tender on the inside, deliciously crunchy, and loved by many.

　　1. Select 1000g of fresh bighead carp mid-section, 150g of breadcrumbs, 100g of cornstarch, 2 eggs, 6g of salt, 1000g of cooking oil (approximately 80g used), plus appropriate amounts of pepper, cooking wine, dried red chili slices, Sichuan peppercorns, Sichuan pepper oil, ginger juice, chili oil, and scallion oil.

　　2. Remove the scales, clean thoroughly, remove the main bones, cut off the belly, and slice the fish meat into 0.5×4×8 cm pieces after skinning. Beat the eggs in a mixing bowl until uniform, and pour the breadcrumbs into a stainless steel tray for later use.

　　3. Place the fish slices in a mixing basin, add all the salt along with appropriate amounts of cooking wine, ginger juice, and pepper. Mix well and marinate for 10 minutes. Drain the marinade, coat the slices with dry starch, place them in the mixing bowl with the beaten eggs, mix evenly, then roll the egg-coated fish slices in the breadcrumbs to ensure they are fully coated.

　　4. Heat a wok over high heat, add 1000g of cooking oil, and when the oil reaches about 60% heat, fry the fish slices one by one until golden brown on both sides. Remove and drain the oil for later use.

　　5. Reheat the wok over high heat, add an appropriate amount of cooking oil, then add Sichuan peppercorns and dried chili slices. Once fragrant, add some Sichuan pepper oil and chili oil, followed by the fried fish slices. Drizzle with scallion oil, stir-fry, and serve.

　　6. Plate the dish and arrange it neatly into shape.