Name: Pan-fried Spicy Saury
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 800g Saury; 1 piece egg; 30g starch; 1 tablespoon pepper powder; 1 tablespoon Chili powder; 1 tablespoon Cooking Wine; 2 tablets ginger; 1 tablespoon salt; a little Lemon juice; Some Peanut oil

Pan-fried Spicy Saury

by Heart clear as water and pale as clouds

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

When the weather is hot and you have an appetite, you can add some refreshing stir-fried and fried fish, which will also taste delicious. Saury is often eaten in our family. Don't think it is a small fish with a humble appearance, but the fish oil content is quite high. And because it feeds on planktonic microorganisms, there is no doubt about heavy metal accumulation and dioxin pollution. Fish heads and eye sockets rich in fish oil can be eaten at the same time, and the price is very cheap. As long as it is fresh enough, no matter how it is cooked, it is delicious. Frying fish is actually very simple. Pickle the fish with salt, wash and dry, and it will definitely not stick to the pan when fried under a strong fire. Because the fish protein will solidify immediately when it encounters high temperature, you must be careful not to react immediately. The fried fish is delicious. Sprinkle some chili noodles with a few slices of lemon. Take a bite, tusk tusk, not greasy at all. It also feels slippery, refreshing, and delicious. The saury is rich in protein and fatty acids. According to analysis, the saury contains unsaturated fatty acids such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which are indispensable to the human body. EPA and DHA can inhibit high blood pressure. , Myocardial infarction and arteriosclerosis.

Pan-fried Spicy Saury

1. Remove the gills and belly of the saury and wash it

2. Ginger cut into thin strips

3. Wash the saury, add salt, cooking wine, and ginger, and marinate for half an hour

4. Use a large plate to add starch and 1 egg, mix well

5. Put the fish one by one, shake the pot to make the surface of the fish stick to the starch liquid

6. Put the oil in the pan and heat it on medium-high heat. Put your hands on the top of the pan and you can feel the heat obviously. Put the fish into the pan one by one.

7. Turn over after one side is golden, and drain the oil after both sides are golden

8. Prepare chili powder and pepper powder and mix well

9. Squeeze in the lemon juice, sprinkle in a little pepper powder and chili powder and it will be out of the pot

Tips:
1. Before frying, be sure to heat the pan first and then heat the oil, so that it will not stick to the pan;
2. When frying fish, the oil temperature should be higher before the fish is eaten;
3. After the fish enters the frying pan, a layer of puff pastry will appear immediately, so don't turn it right after you go down. After frying for a while, gently shake the pan and the fish will slide by itself;
4. Put them one by one. It is not advisable to pour them all down, and do not have too many pieces at a time, because too much will cause the oil temperature to drop rapidly and the fish skin will not be crispy;
5. After the fish is cleaned, it is best to drain the water or soak it with kitchen paper, and then marinate it.