1. The parrotfish is cleaned after removing the intestines, and salting for an hour with a handful of coarse salt.
2. Warm the pan with cold oil, add the parrotfish that has been washed to remove the coarse salt, and soak up the surface moisture.
3. Fry slowly over medium and small heat until golden on both sides.
4. A pan-fried parrotfish with a simple operation and moderately salty taste is completed.
Tips:1Keep the fish with coarse salt so that the fish will not be too salty. 2 When frying, wash off the coarse salt and absorb the surface water so that it will not stick to the pan. 3 This method cannot remove the scales of the fish, so that the water in the fish can be well locked during frying, making the skin fragrant and tender.
