Pan-fried Partial Fish
1.
Fresh fish will have a sticky feeling on its body, and it will be stained with a lot of dirt in the sea; how to judge the freshness of the fish, one is to take a look at the gills, the color is bright red, indicating that the fish is very fresh, if the fish The gills are dull or dark or light red, indicating that the fish is not fresh after being left for too long;
2.
The second is to look at the fish’s eyes, fresh fish, the eyeballs are bright and transparent, and the eyeballs are full; if the eyeballs are sunken and dull, they are usually ice fish or stale fish; buy a few more times , You can almost master;
3.
First use scissors to open the fish belly and take out the fish intestines. Most of the fish I bought this time have roe. If you don’t like to eat fish heads, you can just cut off the fish heads. The fish itself has very small heads. What to eat, scrape the scales a little, there are basically no scales, rinse the fish clean under running water, put it in a basin, sprinkle an appropriate amount of salt, pickle it for a good taste, under normal circumstances, it will taste good after marinating for a long time;
4.
Sprinkle an appropriate amount of salt to pickle it for a delicious taste. Generally, it will taste delicious after marinating for half a day;
5.
Beat an egg, put the marinated fish in the egg mixture, soak the egg mixture on both sides;
6.
Put a layer of vegetable oil in the pan, which is more than usual for cooking. When the oil is 70% hot, put the fish in and cover the lid to avoid splashing the oil everywhere. Fry on medium heat for 5 minutes.
7.
Flip and fry for another 5 minutes to serve;
8.
The local partial mouth fish in Qingdao is like this
9.
Fried fish roe, fried fish eaten hot, crispy skin, tender fish, fresh fish only seasoned with salt, the taste is very delicious.
Tips:
When the fish is turned over, you must wait until it is browned before turning it, otherwise it will be easily turned over.
