CHINESE SEAFOOD. 5. -Deep Fried Perch 油浸筍殼魚或鱸魚

Ingredients:-
l Deep Sea Perch-butterfly cut. ( Marinate with salt、white pepper & 1/2 lemon juice),
Some corn flour. 2 stalks of spring onion ( diced),

Spiced salt:-
1 tbsp salt, 1 tsp Sichuan powder (Chinese peppercorn) Dry fry together
until salt turn brown & smell good. Take out to serve.

材料：-
筍殼魚 1 條切雙飛（ 用鹽、古月粉及半個檸檬汁略醃），
生粉酌量，䓤粒 2 條。

胡椒鹽：-
1 湯匙鹽，1 茶匙花椒粉，干鑊同炒至香，取出可用。

Method : -
1)Coat the marinated fish with corn flour.
2) Heat oil intensively and deep fry the fish until golden brown.
3) Arrange on plate, sprinkle with spring onion & spiced salt to serve.

做法：-
1) 將魚洗凈抹干起雙飛，稠味後，再撲上生粉。
2) 燒油至大熱，放入魚浸至金黄色。
3) 上碟，洒上葱粒及椒鹽供食。