Accessories: salt, paste pepper, cream, olive oil, flour

Practice

1, fish washed from the tail of the knife along the back of the meat picked off, and then cut into chunks (I used only the two ends of the

fish, the middle of the good part of the dish I did the other dishes)

2, cut the fish to put a little salt and paste pepper marinade Half an hour to make it flavorful, then dredge in flour, flour should be thin and

even, the excess flour are patted off

3, take a small piece of cream in a skillet, and then put a spoonful of olive oil, turn on the medium-low heat

4, dip in the skin side of the fish to the pan, according to the size of the fish to fry for a while until the skin of the fish a little

crispy feel

5, turn, the fish skin side of the skin, the skin side of the fish with a little

crispy feel

5, turn over, the fish side of the frying golden brown on it

frying out of the fish outside the caramelized, tender, with a strong creamy flavor, melt in the mouth.

You can serve it with tomato salsa or mayonnaise to your liking, and if you don't mind the hassle, you can make some black

pepper sauce for extra flavor