How to make crispy flying fish

With today's booming economy, more and more people are pursuing the pleasure of eating, and more and more gourmet restaurants are popping up. Eating out is certainly a wonderful thing, but it is not as hygienic and clean as eating at home. So in order to satisfy your own "mouth desire", you can learn how to make crispy flying fish from me.

1. Remove the head and bones of the flying fish, remove the small fish bones (this takes a lot of time), and marinate with salt and coarse pepper for 15 minutes.

2. Top with basil leaves and cheese.

3. Roll from the head to the tail and secure with a toothpick.

4. Sprinkle with a light layer of flour.

5. Coat with egg liquid and then with bread crumbs.

6. Heat the oil in a pan to 160 degrees, put the flying fish in the pan and fry until golden brown.

7. Cut the eggplant into 4cm thick pieces, fry them in a pan, and season with salt and pepper. Fry the thin bamboo shoots in the same way. (Forgot to take the picture)

8. Mix salt, honey, lemon juice, white wine and pepper together in a pan and cook until reduced to half of its original volume.

9. Turn off the heat and add the butter to melt with the residual heat.

10. Place the eggplant, flying fish and bamboo shoots on a plate, pour the sauce on top and garnish with Italian parsley.

The method of making crispy flying fish has been introduced, but everyone’s understanding of it is definitely different, so the taste will inevitably be different. So, go try it and see what it tastes like when you make it yourself.