Panfish is a kind of marine fish, and it can't live normally in fresh water. Most of them live in shallow waters within 20 meters and are diurnal fish.

In other words, they will come out to find something to eat during the day, come out to mate and rest in the reef hole at night. There are great differences in eating habits, some eat small invertebrates and algae, some pick up zooplankton in the water layer, and some only eat corals of live corals. They move quickly and hide in cracks or coral reefs when they are slightly frightened.

Vegetable fish food practice:

Fried flounder:

Heat the butter in a frying pan until it bubbles. Of course, olive oil can also be used, because olive oil matches plaice very well, and it takes about 2 tablespoons (30 ml) to cover the frying pan. Put the fillets flat in the frying pan, fry for 2 minutes on each side, then fry for 2 minutes, then carefully turn each fillet and heat it for 2 minutes, or until it is completely cooked.

After cooking, take out the fish fillets from the pot and put them on a plate to eat. Season the fried fish fillets as needed. Flounder is a light and tender fish, which can be matched with simple seasonings. Therefore, lemon juice can be squeezed into juice and seasoned with salt and pepper as a simple seasoning.

2. Single steak:

Stir the eggs and milk in a bowl, then mix the flour, salt and pepper together, and prepare bread crumbs in another plate. First, dip the fillets into the bread crumb coating, then dip each sole into the flour and shake off the excess. Then immerse each fillet in the egg liquid. Finally, put the fish fillets into bread crumbs again and cover them completely.

Fry the first side of plaice fillets for 2 minutes, heat the frying pan with olive oil over medium heat, and then put the fillets into the frying pan, taking care not to make the pan too crowded. After 2 minutes, turn the fillets over and fry the other side, and fry for 2 minutes or until both sides are slightly colored. When the crispy skin of the fillet is golden, take the fillet out of the pan.