Pan-fried Capelin

Pan-fried Capelin

1. Spring fish thaw

2. Capelind fish is cleaned. Open your head and pinch your cheeks

3. This is this part, gently pull it. The fish intestines in my stomach came out.

4. The cleaned snapper (the snapper I bought has no salt) is marinated in cooking wine, salt, spring onion, and ginger for 10 minutes. If you can accept the fishy smell of capelin, then this can be omitted.

5. Take out the marinated capelin, and wipe the surface of the capelin dry with absorbent paper in the kitchen. If you don't have one at home, just wipe it dry with a non-woven cloth!

6. Take the egg white from one egg.

7. Put the dried capelin into a bowl, and evenly coat a layer of egg liquid!

8. Brush a layer of oil in the pan, and add the capelin fish. Slowly fry, do not move it, wait about 3 minutes before turning it over. In this way, the skin of the fish will be neat and the meat will not be scattered!

9. Turn over and fry the other side.

10. Alright, put it out of the pan and serve it on the plate. Friends who like to eat some sauce can match it by themselves.

Tips:

Friends who like crispy can fry for a longer time and feed them to their babies, and they can extract the fish bones from the head.