Pan-fried Mandarin Fish

Name: Pan-fried Mandarin Fish
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 4 bars Mandarin fish; 20g Gold not change; 15g ginger; 1/2 lemon

by Jackey cat

5.0 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

When I received the Huazi fish from the courier, it was just in time for the National Day. Taking advantage of everyone’s vacation at home, I quickly cooked it and ate it. I heard that this fish has more small burrs, so I fried it. Just eat the dry and fragrant flavour, and when frying this time, we also put fresh lemon to fry together. When the mouth is fried, there is a little lemon aroma, which not only enhances the fragrance, but also removes the fishy smell. It is really delicious in the river. "

Ingredients

Pan-fried Mandarin Fish

1. Rinse the broken boring of Huazi fish and drain the water.

2. Add appropriate amount of salt and sugar.

3. The ginger is crushed, and the gold is washed and put in.

4. Let's have some light soy sauce and cooking wine. At this time, gently massage the salt into the fish, and then marinate for 10 minutes.

5. Heat the pan, put the oil, remove the marinade from the fish, and then fry it in the pan.

6. At the same time, put the lemon slices into the pan and fry together.

7. After frying on one side, turn the other side and continue frying until golden and dry, ready to serve.

Tips:
Tips for frying fish in a non-stick pan:
1. It is best to heat the pot, and then fry it in a hot pot with cold oil.
2. The fish is best to wipe off the water and then put it in the pot. Don't rush to turn the pot after the pot. Shake the pot gently, and it will feel that the fish will turn in circles. It will not be too late to turn the edges. Of course, pay attention to the heat, not too hot Go for frying.
3. Another way is to cut thick ginger slices after the pan is heated, and then gently rub the pan in a circle before putting the fried fish.