1, drain the water

Fish after cleaning must be drained, frying fish oil does not avalanche, fish skin is not easy to break.

2, pickled into the flavor

Fish in advance with salt pickle a good fishy taste, but pickled fish salt should be wiped in the fish belly, can not be wiped on the fish skin, or the skin is easy to break.

3, wrapped in starch

In the skin of the fish wrapped in a layer of starch, to protect the skin of the fish, frying fish skin more intact

4, coated with ginger

In the pan coated with a layer of ginger, ginger in the bottom of the pan to form a layer of film, played a very good role in protecting the heat of the fish can be more uniform.

5, pan without water

Frying fish before you must ensure that the pan is clean and waterless, if there is water in the pan, the oil is easy to collapse, the skin of the fish is easy to break, pour the oil, wait for the oil to heat up the fish and then enter the pan to fry.

6, high-fire frying

Fish into the pot needs to be fried with high heat to the stereotypes, if it is a small fire, can not be quickly stereotypes of the fish skin will be easy to break

7, medium heat frying

High-fire frying to the stereotypes, do not rush to turn over, with medium heat frying until charred so that the flavor of the good

8, flip frying

Flipping frying to be also used in the 6 and 7 frying method, so that both sides of the fish body fried to the point that they are good

8, flip frying

Flipping frying method, also used 6 and 7 frying. The fish should be fried on both sides until golden brown.

The key to not breaking the skin of the fish is not to turn it over and over again, and the fire must be mastered, as long as you keep these points in mind, the fried fish are complete.

Pan-fried swordfish

Information

Main ingredients

Main ingredient: swordfish 2

Seasoning: salt, oyster sauce, olive oil, black pepper, chili powder, cumin, lemon, half

Practice

1, swordfish cleaned and gutted, add salt, black pepper, lemon, lemon, sliced Marinate for 1 hour

2. Heat a skillet and pour a little olive oil into the pan, put the marinated swordfish into the pan and shabu-shabu oyster sauce and fry until the skin is slightly charred and turn over the other side (note that you can only turn it over once, otherwise the skin will stick off) and continue to fry the fish until the flesh is slightly charred and squeeze the lemon juice on the fish and sprinkle chili powder and cumin powder (if you don't want to eat hot pepper, don't put it on) and you can do it