1. Take Spanish mackerel out of the refrigerator and cut off its head.

2. Soak in clear water for 20 minutes.

3. Cut Spanish mackerel into small pieces.

4. Brush the baking tray with a layer of oil and put the Spanish mackerel skin up into the baking tray.

5. Fry until the ends of the fish section are slightly tilted and turned over.

6. At this point, one side has been fried until golden brown.

7. Fry for another 2 minutes.

8. Original fried Spanish mackerel, salty and delicious, out of the pot, with tortillas and a bowl of porridge, and go.

skill

It takes a short time to fry fish. Don't overcook it, it will harden.

When frying fish, as long as the sides are tilted, turn over immediately, so that the fish will be tender.