Macau Fried Fish Fillet
Crispy golden breaded fish fillet, tender and juicy inside, a classic street food in Macau, perfect with tartar sauce.
Ingredients
8 items- White fish fillet (e.g. sole) 400g
- Salt 1 tsp
- White pepper 1/2 tsp
- Cooking wine 1 tbsp
- Eggs 2
- All-purpose flour 60g
- Breadcrumbs 100g
- Cooking oil as needed
Nutrition
Steps （6 steps）
Wash the fish fillet and pat dry with paper towels. Cut diagonally into 1.5cm thick pieces. Mix with salt, white pepper and cooking wine, marinate for 10 minutes.
Beat the eggs in a bowl; place flour and breadcrumbs on separate plates.
Coat each marinated fish piece first in flour, then dip in egg, and finally coat with breadcrumbs, pressing gently.
Heat oil in a pot to 170°C (slightly smoking). Deep-fry the fish over medium-low heat for 3-4 minutes until golden brown. Remove and drain.
Optional: heat oil to 190°C and fry again for 30 seconds for extra crispiness. Drain on paper towels.
Serve the fish fillet on a plate, optionally cut into strips, with lemon wedges or tartar sauce.
Tips
Pat the fish dry before marinating for better flavor absorption. Maintain oil temperature around 170°C to avoid burning. An extra quick fry at higher temperature makes the coating extra crispy.
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