Crispy Fried Grouper Blocks

Name: Crispy Fried Grouper Blocks
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Ingredients: 300 g Cleaned grouper (descaled, gills and viscera removed, head and tail removed, cut into 5 cm long x 3 cm wide rectangular blocks, marinated with salt and sesame oil); 1.5 g Salt (for marinating fish); 5 g Sesame oil (for marinating fish); 40 g Dry starch (mixed with beaten egg to form a batter); 40 g Eggs (beaten and combined with starch to form a batter); 300 g Breadcrumbs (pressed onto the battered fish blocks); 1500 g Cooking oil (approximately 100 g actually used, for deep-frying)

Coat marinated grouper chunks in egg batter and breadcrumbs, then fry until golden brown and crispy, with a crisp exterior and tender interior.

35 min

Easy

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Ingredients

Cleaned grouper (descaled, gills and viscera removed, head and tail removed, cut into 5 cm long x 3 cm wide rectangular blocks, marinated with salt and sesame oil) 300 g

Salt (for marinating fish) 1.5 g

Sesame oil (for marinating fish) 5 g

Dry starch (mixed with beaten egg to form a batter) 40 g

Eggs (beaten and combined with starch to form a batter) 40 g

Breadcrumbs (pressed onto the battered fish blocks) 300 g

Cooking oil (approximately 100 g actually used, for deep-frying) 1500 g

Instructions

Ingredient Preparation

Routinely prepare the grouper: scale it, remove the gills, slit open the belly and remove the viscera, cut off the head and tail, split into two fillets, and chop into 5 cm long by 3 cm wide rectangular blocks. Marinate the blocks with salt and sesame oil.

Battering and Breading

Beat the eggs, mix in the starch, and whisk into a smooth batter. Evenly coat each fish block with the batter, then press breadcrumbs onto every block.

Deep-Frying

Heat a wok over high heat and add the oil. When the oil reaches about 125°C (roughly 50% hot), add the fish blocks and deep-fry over medium heat until golden yellow and cooked through.