Pan-fried Partial Fish

Pan-fried Partial Fish

1. Remove the head and internal organs of the partial mouth fish, wash and control dry.

2. Place the dried partial mouth fish flat on the operating table.

3. Sprinkle salt on one side, spread it evenly with your hands, do the same on the back, and marinate for 2-3 hours. (If you put more salt, you can marinate for a while)

4. Choose a fresh-keeping bag of the right size according to the amount of fish, and put in the right amount of flour.

5. Put the marinated fish in the bag and roll it evenly until the fish is evenly sticky with flour. (There are hard spines on both sides of the fish body, which can be cut off when washing the fish to avoid puncturing the bag or puncturing the bag when rolling in the fresh-keeping bag. difficult to handle)

6. Preheat the electric baking pan (upper and lower plates), add oil, spread out evenly, add the fish that has been coated, and fry until golden on both sides.

7. The appearance of the finished product, enjoy it.

Tips:

This method is also suitable for frying small yellow croaker and other small or flat fish. The method is simple, but it retains the original fragrance of the fish. You can try it.