First, how to fry fish? Dry-fried yellowtail practice. Main ingredients: small yellowtail moderate. Accessories: salt moderate, cooking wine moderate, pepper moderate. Steps: small yellowtail head, gutted and cleaned; into the right amount of salt, cooking wine, pepper marinade for about 1 hour; frying pan hot directly into the small yellowtail fried to golden dry, fish out; yellowtail put a while later, and then put into the frying pan can be re-fried once again.
Second, deep-fried anchovies. Anchovy is commonly known as "crabs", the scientific name "crabs", is a valuable economic fish, because of its tail forked shape like the phoenix's tail, short red, thin, narrow and long, like a phoenix tail, it is called. Anchovy fish fish belly, tender meat, can be boiled and eaten, but more fried, eat up and crispy, fresh and delicious. The practice of deep frying anchovies. Main ingredients: anchovies 100 grams. Accessories: 1 egg, salt, oil moderate steps: anchovies washed, fish body cut knife, salt marinade for 10 minutes; pickled anchovies with an egg, and well; hot oil in the pan, into the anchovies, deep-fried; one side of the deep-fried, turn and then deep-fried; all deep-fried, out of the pan can be.
How to fry fish delicious? Pan-fried pomfret. Pan-fried pomfret is very simple, is one of the Chinese cuisine Xiangcai cuisine is very characteristic of the dishes, pan-fried pomfret with flatfish as the main material, cooking to pan-fried dishes. Flatfish is rich in unsaturated fatty acids, which have the effect of lowering cholesterol, but also rich in trace elements selenium and magnesium. Pan-fried pomfret practice: main ingredients: pomfret 1. Accessories: salad oil moderate, a little salt, a little chicken essence, ginger 1 small piece, 1 tablespoon of cooking wine, starch moderate, 1 small onion. Steps: pomfret cleaned, cut into three sections with a knife standby; sliced scallions cut into sections, and then patted with a knife and patted flat; cut into pieces of pomfret in a large bowl, into the patted ginger and scallions; seasoned with a pinch of salt, 1 tablespoon of cooking wine, a little chicken essence; mix well and pay attention to the constant turning marinated for more than 10 minutes; marinated with a clean rag to wipe off excess juice, sprinkled with 1 tablespoon of cornstarch; the dry cornstarch evenly patted In the fish body (the incision should also be well dipped); pan more oil to boiling hot, into the fish section to medium-low heat fry until both sides of the golden brown can be.