1 Cut the horse mackerel in half, remove the bones, wash it, use kitchen towel to absorb the water, add salt, fish sauce, cornstarch (to prevent moisture loss) and black pepper, put it in a fresh-keeping bag and put it in the refrigerator Refrigerate and marinate overnight.

2 Roll the pickled horse mackerel in a layer of egg liquid, then roll in a layer of bread crumbs, pour oil into a hot oil pan and cook over high heat until it reaches 70%, add the horse mackerel along the edge of the pan and fry for 6- Take it out after 7 minutes of cooking (the fish meat is set), lower the oil temperature and fry until it is fully cooked, then take it out and put it on a plate.

3 You can garnish with lemon and add mayonnaise, Worcestershire sauce, balsamic vinegar and other seasonings to make it more delicious.