Ingredients
Saury ( 4 ) | Ginger ( piece ) |
Salt and pepper ( Appropriate amount ) | Edible oil ( Appropriate amount ) |
Table salt ( one spoonful ) | Cooking wine ( Two spoons ) |
Starch (appropriate amount) |
How to make pan-fried saury
1.Frozen saury thaws naturally.
2. Remove the gills and internal organs of the saury and clean it.Remove the backbone of the fish so that the back of the fish is still connected.Control the water, dry the fish body thoroughly with kitchen paper towels, and cut the fish body into small pieces.Cut the ginger into shreds or mince and set aside.
3. Put the saury segments into a large bowl, add minced ginger, and two spoons of cooking wine , a spoonful of salt.Grasp evenly and marinate for 30 minutes to remove the fishy smell and add flavor.
4. Remove the minced ginger from the marinated saury segments and drain the marinated water..Add appropriate amount of starch.
5.Catch evenly so that each saury segment is evenly coated with starch.
6. Lift the pot and pour in an appropriate amount of cooking oil.
7. Cut the saury into segments.Place the pieces piece by piece into the pot.
8.Don't turn over in a hurry, fry slowly over low heat.Fry until the fish body changes color and appears slightly yellow.At this time, the fish meat has been set.
9.Turn over and fry the other side of the fish body.
10. Fry over low heat until the fish body is slightly brown.
11. Use a spatula to turn the saury to avoid sticking to the pan.Fry until both sides of the fish turn golden brown.
12.Turn off the heat and fish out.
13.Oil control.Let cool.
14. Arrange on the plate and sprinkle with some salt and pepper.Pepper, tomato sauce, etc.can also be used according to personal preference.
15. Pan-fried saury, delicious, crispy and delicious.
Tips
1.The best saury is shaped like a good scimitar, with a beautiful curvature, a sharp mouth, and scales glowing cyan with a bright luster as charming as moonlight.Smell it, it has a very light fishy smell.When purchasing, look for ones with firm flesh, shiny eyes, and full scales that are relatively fresh.If the fish body becomes enlarged, it is mostly fish that is about to spoil or has already spoiled.Judging from the color, fish with darker color is also stale fish; stale saury tastes like chewing tofu dregs without freshness.
2.If you will not eat the fresh saury immediately after you buy it home, drain the water, wrap it in plastic wrap and store it in the refrigerator.Try to cook it as soon as possible within 1-2 days.If placed in the freezer, it can be stored for 3 months or even longer, but the taste and texture will be greatly reduced.
3.Saury is a deep-sea fish and has a certain salty taste.There is no need to add too much seasoning to avoid covering up the delicious taste of the fish itself.
4.The saury has a strong fishy smell.Marinating it with ginger and cooking wine can remove part of the fishy smell.
5.Cut the saury into sections and fry it more easily to absorb the flavor.Fry until cooked and thoroughly fried.Of course, you can also fry it whole, it depends on your personal preference.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
