Pan-fried Partial Fish

Name: Pan-fried Partial Fish
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 80g flounder; 8g salt; 5g pepper powder; a little Vegetable oil

by Looking for Peach Blossom Island

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

These fresh partial fish I bought today are really "deadly"! One shared four methods, fresh and sweet braised stew, original fragrant pan-fried, spicy tempeh fried fish noodles, and spicy tempeh fried fish liver. . . If you have to choose the simplest and most delicious one, it is undoubtedly the original flavour pan-fried. When the foodie was frying fish in the kitchen, he was tempted by the fragrance. He ate it bit by bit. Unknowingly, he ate a fish and even the bones were licked clean. Is it my essence? "Meow"? O(∩_∩)O hahaha~

Ingredients

Pan-fried Partial Fish

1. Scrape the flounder, remove the internal organs, wash, drain the water and evenly sprinkle with fine salt and pepper powder, marinate in a cool and ventilated place for about 2 to 3 hours, and let the fish skin dry slightly.

2. Heat the pan with hot oil, put the marinated fish in a non-stick pan and fry it over a low heat. Be careful not to turn it frequently. It will easily spread the fish and crack the skin.

3. Eat while it's hot

Tips:
1. The fish must be fresh, not frozen fish. Frozen fish will become dehydrated, and the fish will become dry and hard, without fresh sweetness and tenderness.
2. The fish must be dried slightly before frying, otherwise the skin will have a lot of moisture and it will be easy to stick to the bottom. You can also stick a little flour before frying, but the original fish skin will be good enough and taste good.
3. When pickling fish, use the simplest seasoning, salt to freshen up, and pepper powder to deodorize and increase fragrance. The fried fish is very delicious.
4. When peeling the fish, first use a fork or spatula to peel off the spines under the fins, and then stick to a row of spines, push from the edge to the middle spine, and let the fish on both sides separate from the bones. Do this on both sides. , The whole fishbone is easily extracted.