Sesame Fish Fillet
|White fish fillet||2⁄3 Pound, cut into 1 x 1/4 x 2 1/2 inch slices (300 Gram)|
|Egg||1 , lightly beaten|
|Cornstarch||45 Milliliter (3 Tablespoon)|
|Flour||45 Milliliter (3 Tablespoon)|
|Sesame seeds||67 Milliliter (4 1/2 Tablespoon)|
|Oil||1 Liter (4 Cups)|
|Ginger juice||1 Teaspoon (5 Milliliter)|
|Wine||1 1⁄2 Teaspoon (7 Milliliter)|
|White pepper||1 Pinch|
|Salt||1⁄2 Teaspoon (2 Milliliter)|
|Sugar||1⁄2 Teaspoon (2 Milliliter)|
1. Marinate fish for 10-15 minutes.
2. Coat fish slices with beaten egg, then dry-coat in a mixture of cornstarch, flour and sesame seeds. Let sit for 5-10 minutes.
3. Shake off the excess coating before frying. Deep-fry fish slices, a few at a time, over medium-high heat until golden brown. Drain well and set aside.