Need.

We should know that frying means pouring a small amount of oil into the pan and heating it up to a certain degree before putting the food in and frying it until both sides are golden brown and slightly charred, first of all, it should be clear that the oil temperature is high, and put in the cleaned ingredients with water, and the hot oil and the water are not compatible, and at the same time, in the case of the boiling point and density of the oil is lower than that of water, the oil will splash out when the water drops into the hot oil, and the oil will splash out when it drips into the hot oil. The oil will splash out when water drips into the hot oil.

There is a certain danger, however, after the treatment of the fish are with water, direct frying produced by the killing power is not small, and will make the fish body frying incomplete, also easy to stick to the pan.

So generally need to smear a layer of starch on the fish, so that the starch absorbs moisture, so that the frying will not let the oil splash, but also let the fish skin as soon as possible to scorch, to maintain the integrity of the fish, on the other hand, wrapped in starch to fry the fish will be more flavorful, more crispy texture.

Pan-fried Spanish mackerel home cooking is very easy, first of all, we buy a good Spanish mackerel clean, with starch, cooking wine marinade. The garlic patted flat and chopped into minced, the cilantro, seaweed cleaned and cut into small sections, and then put them in a pot, sprinkle some seasonings and water to cook also on the line.

Note:

Bought Spanish mackerel stuffing is definitely something else, if it is a more conscientious business, Spanish mackerel stuffing Spanish mackerel content can reach 60% or so, it's about 40% of the edible starch goose and egg whites, bad business Spanish mackerel stuffing, Spanish mackerel content only able to reach 30% or so, 70% of the use is edible starch.

So you want to consume mackerel-filled meatballs or mackerel-filled dumplings, then it is recommended to make them yourself, so as to ensure the quality.