1, cut the back of the horsehead fish, take out the internal organs, clean the gills, wipe dry the water, apply a little salt and marinate with rice wine for about 1-2 hours (put it in the refrigerator).

2. Spread tapioca powder evenly on both sides of the horsehead fish, heat the oil pan and put it in a gently shaking pan to make the fish eat oil evenly.

3. Fry the skin of the fish in a big fire until it is slightly yellow, then slowly fry it in a medium fire until it is cooked, then turn it over and fry it in the same way. Before taking out the pot, fry it in a big fire for about 20 seconds (both sides) to make the skin crisp.

Horsehead fish, because its head is square, its side is flat, its back is slightly convex, its head is large and high, its mouth is small, and its lateral line is developed, which is somewhat like a horse's head, so it is called horsehead fish. The upper side of the eye, with diamond markings on the back of the eye. The quilt is medium-sized, with complete lateral lines, high position and nearly straight line. The back of the body is red and the ventral side is slightly white. The anal fin is medium-long and light blue at the edge; The caudal fin is double-sectioned and covered with wormlike yellow stripes. 30-40 cm long. There are three species according to body color: golden snapper, red snapper and white snapper. Among the horsehead fish, the horsehead fish has the best taste and the meat is soft and smooth. It is a warm-temperate pelagic fish, distributed from the southern Philippines to China, Korea and southern Japan, and produced along the coast of China. It usually inhabits the sandy sediment waters with a water depth of150m. The spawning period is September-1February, and the eggs are floating. It is a carnivorous fish species, feeding on small fish, shrimp, decapod and polychaete. It is the shallowest fish in the square-headed fish. Can be used for beautifying, slimming, softening blood vessels, and expelling intestinal toxicity.