Dry Fried Horsefish

by Fable 7656

4.6 (1)

Favorite

4

Difficulty

Easy

Time

10m

Serving

3

I bought a pound of Xiaomakou. This small fish is tender but has more burrs, so Tianjin people generally like to deep-fry. The fried fish bones are crispy. They are dipped in salt or chili powder and served with wine. The burritos are very good.

Ingredients

500g Mackerel
Some Peppercorns
Some Salt

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2 teaspoons Cooking Wine

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Dry Fried Horsefish

1. The head and the internal organs of the small horsefish are cleaned up.

2. Add a small handful of peppercorns and 2 teaspoons of cooking wine

3. Add some salt

4. Dip the pot with both hands and marinate for more than 2 hours.

5. Add 2 tablespoons of flour directly after marinating the horsefish.

6. Stir evenly again and try to get a thin layer of flour on each fish.

7. Put oil in the pan, add 60% of the heat to the flour-dipped mackerel, and fry it over medium-low heat to make it golden and crispy.

8. The finished product, the fish bones are crispy. If you like spicy, you can sprinkle some chili powder.

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