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How to make delicious two-color pan-fried fish? A detailed guide to the home-style method

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Main ingredient: grass carp. Auxiliary ingredients: 2 fresh lemons, 3 eggs, chopped celery, shredded red pepper. Seasonings: salt, pepper, brandy, flour, butter, ginger-scallion water. Method: 1. Scale, gut and clean the grass carp, remove the bones and cut into fillets, marinate with salt, brandy, chopped ginger and scallion, and pepper, then coat with flour and egg wash and set aside; 2. Heat a frying pan, add butter, and when the oil is 40% hot, add the fish fillets and fry until golden brown on both sides, then arrange on a plate; 3.

Main ingredient: grass carp

Auxiliary ingredients: 2 fresh lemons, 3 eggs, chopped celery, shredded red pepper

Seasonings: salt, pepper, brandy, flour, butter, ginger-scallion water

Method:

1. Scale, gut and clean the grass carp, remove the bones and cut into fillets, marinate with salt, brandy, chopped ginger and scallion, and pepper, then coat with flour and egg wash and set aside;

2. Heat a frying pan, add butter, and when the oil is 40% hot, add the fish fillets and fry until golden brown on both sides, then arrange on a plate;

3. Heat a frying pan, add an appropriate amount of butter, and once melted, add lemon juice and chopped celery and stir-fry briefly until juice is released, then pour over the fish fillets and serve.

Features: golden in color, fragrant outside and tender inside.

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