Hello everybody, it’s Brad, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, tbt2 wet fry fish. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
See great recipes for Tilapia fish recipe, Tilapia in Mustard Sauce too! Tips to get the Best Flavored Deep Fried Fish. Now that you know which oils to deep fry fish, as well as the best fish to deep fry, lets take a look at tips and tricks to enhance your overall experience.
Tbt2 wet fry fish is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They’re fine and they look wonderful. Tbt2 wet fry fish is something that I have loved my entire life.
To begin with this recipe, we must prepare a few components. You can cook tbt2 wet fry fish using 8 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Tbt2 wet fry fish:
- Get 1 medium tilapia fish
- Take 4 tomatoes
- Prepare 1 onion
- Get 4 cloves garlic
- Make ready Small piece ginger
- Prepare 1 bunch corriander
- Prepare Salt
- Prepare C/oil
Add Old Bay to panko and toss to combine. Nothing beats the crispy crunch and delicate flavor of batter-fried fish and seafood. While the simplest coating for fried fish is simple seasoned flour, batters form a protective coating that seals in flavor and has a pleasing texture. For those of you with a fat phobia, properly deep fried foods should never be greasy.
Steps to make Tbt2 wet fry fish:
- Start by deep frying fish until golden brown and keep it aside
- Fry onion add tomatoes and salt
- Add crushed ginger n garlic
- Cover for 5mins
- Add half cup of water then submerge the fish in the tomatoes
- Let it cook for 2mins
- Serve with some veggies and carb of choice
- Enjoy
The fish always needs to be coated before you dip it into hot oil. With that, apply powdered flavoring to wet fish fillets, or coat it with a wet batter, which is usually a mixture of milk, eggs, flour, and cornmeal. Afterwards, carefully dip the fish fillet into the fryer filled with hot oil to make sure it doesn't splash everywhere. For chicken, fish and other items, what is your favorite coating (wet or dry) and why? I'm mostly a dry unless I do tempora but my tempora turns out good but not great.
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