Pan-fried Spanish Mackerel
by Espresso light mood
Favorite
Difficulty
Easy
Time
10m
Serving
2
Sometimes I see some sisters complaining on the Internet that it’s too troublesome to make fish. They have to clean up, change the knife, fry, and then stew. One inadvertently, the fish is either fried or stuck on the bottom of the pot, and it will splash everywhere. The oil, the ingredients are not right, and the stewed fish still has a fishy smell. In fact, making fish is not so complicated, as long as you master a few tricks, you can make fish tender and delicious in a few minutes.
Let’s just talk about my [Fried Spanish Mackerel] today. I only used a bag of sauce, a lemon, and a little flour, and only cut a knife. It took 5 minutes to serve a very tender Spanish Mackerel. I won't say much about the appearance. There are pictures to prove it. It is very beautiful. As for the taste, you have to experience it yourself.
Tips for frying fish without breaking or splashing oil:
After the fish is cleaned, be sure to use a kitchen paper towel to dry the surface water; then pat a thin layer of dry flour, and then shake off the excess flour; frying the fish in a non-stick pan is the easiest and most convenient way to keep the fish intact method. If you don’t have a non-stick pan, you must keep in mind the following two points: 1. The pan must be heated until it emits a little green smoke, and then pour the oil. 2. The oil needs to be heated to 7 minutes hot, you can use chopsticks to check the oil temperature, put a chopstick into the oil, and the chopstick head will make a'Zira' when it enters the oil pan. Then put the fish coated in flour and fry it over a low fire. Make sure that the bottom side is hard to fry and then turn it over. The fried fish will definitely not lose its appearance.
There are tricks to not fishy fried fish:
Generally, cooking wine can be used to marinate the fish before frying. In addition, some fresh lemon juice is squeezed into the fish during the frying process, which is better than marinating with cooking wine, and the taste is extremely delicious.
The above views are purely personal experience, please forgive me if there is anything wrong.
Daxida’s barbecue sauce has become a star seasoning in my family. As long as I am lazy, I will use it as a shield and marinate it. Seafood, meat, and even vegetables can be handled, and the taste is good, and The marinated meat is very tender and has a very good taste. "
Let’s just talk about my [Fried Spanish Mackerel] today. I only used a bag of sauce, a lemon, and a little flour, and only cut a knife. It took 5 minutes to serve a very tender Spanish Mackerel. I won't say much about the appearance. There are pictures to prove it. It is very beautiful. As for the taste, you have to experience it yourself.
Tips for frying fish without breaking or splashing oil:
After the fish is cleaned, be sure to use a kitchen paper towel to dry the surface water; then pat a thin layer of dry flour, and then shake off the excess flour; frying the fish in a non-stick pan is the easiest and most convenient way to keep the fish intact method. If you don’t have a non-stick pan, you must keep in mind the following two points: 1. The pan must be heated until it emits a little green smoke, and then pour the oil. 2. The oil needs to be heated to 7 minutes hot, you can use chopsticks to check the oil temperature, put a chopstick into the oil, and the chopstick head will make a'Zira' when it enters the oil pan. Then put the fish coated in flour and fry it over a low fire. Make sure that the bottom side is hard to fry and then turn it over. The fried fish will definitely not lose its appearance.
There are tricks to not fishy fried fish:
Generally, cooking wine can be used to marinate the fish before frying. In addition, some fresh lemon juice is squeezed into the fish during the frying process, which is better than marinating with cooking wine, and the taste is extremely delicious.
The above views are purely personal experience, please forgive me if there is anything wrong.
Daxida’s barbecue sauce has become a star seasoning in my family. As long as I am lazy, I will use it as a shield and marinate it. Seafood, meat, and even vegetables can be handled, and the taste is good, and The marinated meat is very tender and has a very good taste. "
