Pan-fried Spicy Saury

Name: Pan-fried Spicy Saury
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 800g Saury; 1 piece egg; 2 tablespoons starch; 1 tablespoon pepper powder; 1 tablespoon Chili powder; 1 tablespoon Cooking Wine; 500ml Vegetable oil; 1 piece ginger

by Heart clear as water and pale as clouds

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

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, it is less heavy metal accumulation, 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. The fried fish is sweet and fragrant, sprinkle some chili noodles with a few slices of lemon, bite it, tusk tusk, not greasy at all, but it feels slippery, refreshing, and delicious.

Ingredients

800g Saury
1 piece Egg
2 tablespoons Starch
1 tablespoon Pepper Powder
1 tablespoon Chili Powder
1 tablespoon Cooking Wine
500ml Vegetable Oil
1 piece Ginger

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. Add starch and 1 egg in a large plate and mix well

5. Pour on the marinated fish and wrap the fish

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.