Pan-fried saury

The ingredients used are hairtail (saury), egg, flour, green onion, ginger and pepper; Refined salt and cooking wine

step

Step 1: Select hairtail with firm meat and bright appearance, remove internal organs and wash, then cut into sections and drain water for later use.

Step 2: Shred green onions and ginger for later use.

Step 3: Put the hairtail into a pot, add cooking wine, refined salt, pepper granules and shredded onion and ginger, and stir well.

Step 4: Beat in an egg,

Add proper amount of flour and mix well. Make the fish pieces evenly hung with egg powder paste. Marinate for an hour.

Step 5: Before cooking, pick out shredded onion, ginger and pepper, and put the pickled hairtail section into a plate.

Step 6: Burn a little oil in the pot, and put it into the hairtail section at the oil temperature of 60%. After the outside is set, fry it on low heat, turn it over repeatedly so that the hairtail section is heated evenly. After frying until both sides are golden, put it on a plate and dip it in salt and pepper. The delicious fried swordfish is ready.

Personal experience:

1, high oil temperature in the pot, can instantly shape the hairtail outside, and achieve the purpose of non-stick pot.

2. After the outside is shaped, turn to medium and small fire for frying. Fry the surface of hairtail at high temperature and the inside of hairtail at low temperature.

3. Wrapping the egg paste before frying the fish can make the hairtail section have a crisp flavor, and can also be used as a heat insulation material to protect the fresh and tender fish meat.

Fried hairtail, some wrapped in starch, some wrapped in flour, is actually not delicious, teach you the most fragrant way. This fried swordfish is ready. You can hang the whole egg paste, and it won't stick to the pot with any pot. The crispy fish is tender and tender, which is really satisfying.