Materials:

Fresh or frozen Spanish mackerel

Article 1

salt

Spanish mackerel x5.5‰

albumen

1 (for 2000g fish)

edible oil

1?o'clock

Step 1

Weigh frozen Spanish mackerel or fresh Spanish mackerel and calculate the salt content.

Fresh Spanish mackerel, frozen in the refrigerator for 4 hours. Frozen Spanish mackerel shall be thawed in the cold room for 6 hours (the fish is hard, so you can cut it, but don't thaw it, so as not to cut it because the fish can't stand the knife).

Wash slightly thawed Spanish mackerel or slightly frozen fresh Spanish mackerel, dry the water, remove the tail and fins, cut into fillets with a thickness of 1.5cm, throw away the fish head, and deduct the viscera and blood. Squeeze the salt by hand, sprinkle it on the fish incision, marinate for more than 4 hours, and turn it over once in the middle of salting.

Drain the marinated fish fillets, take a small bowl and add egg whites (yolk is not used, it absorbs oil very strongly). When starch is used, the incision of Spanish mackerel slices is covered with starch.

Second step

The biggest small fire, when the pot is hot, add cooking oil, and the oil will fill the bottom of the pot, not too much. When the oil doesn't smoke, the fish fillets are stained with egg white or starch, and the center of the pot is empty (the temperature in the center of the pot is high and it is easy to fry). Put the fish around the hollow circle and separate the fillets, so it's easy to turn over. Fry for 3 minutes and push the fillets with a shovel. When the fillets can move, push them to the edge of the pot. When all the fillets are pushed to the side of the pot, turn over. When the oil at the bottom of the pot is not enough, add a little oil and

After the first fish fillet is fried, remove the sticky part of the pot, add oil and fry the next fish fillet.