I recommend this fried salted perch. The perch is delicious. After being salted, it will be fried and crispy on the surface, but the fish inside is white and tender, salty and pungent. Then break off a fish bone and bite it in your mouth. It's salty and fragrant, crispy and crispy. It's really crispy to the bone. It's very delicious and simple to make. It's worth a try.
Preparation materials:
One fresh bass (no more than 500g), ginger slices, onion and garlic.
Prepare seasoning:
Edible oil, salt.
Production process:
1, go to the vegetable market to buy a fresh bass and ask the fishmonger to make way? Ok, usually open the side? The fish are all cut on the back. This time, the fishmonger's daughter helped me to open them. She cut them from the belly of the fish, and the fish bones in the middle were still there. The shape made me very happy, but it was quite convenient to fry the fish.
2. Go home and drain the fish, evenly spread the salt on both sides of the fish, put it in the refrigerator for one night, take the fish out before frying the next day, wash the salt on the surface of the fish with water slightly, and dry it as much as possible, or use kitchen paper to absorb the water on the surface, or oil will spill out when frying.
3. Take a pan, add a proper amount of oil to heat it, and gently shake it to spread the oil on the bottom of the pan. First, saute the ginger slices and garlic, then take them out (or put them later as I did), put the perch in the pan, fry them for a minute or two on high fire, wait for the fish head and the fish tail to be crispy, and then slowly fry them on low fire. It is found that the salted fish is actually quite easy to fry, and it won't stick to the pan, so gently pinch it. Just open the lid and install the dish.
It was very appetizing at first sight. My son was so happy that he ate the whole fish even the bones.
Tips:
1, perch had better not exceed 500g, it is too big to fry thoroughly.
2. Do you want to open the fish? Ok, it's easy to taste after pickling.
3. After the fish is salted, put it in the refrigerator for at least one night before it is tasty.