Pan-fried parrot fish

Overview

Parrot fish is also called dock fish. Its meat is tender, smooth and has no fine spines. It is especially suitable for the whole family. After being marinated and fried in coarse salt, the skin is fragrant and the meat is tender.

Tags

• hot dishes
• home cooking
• lunch
• dinner
• coarse salt
• parrotfish

Ingredients

Steps

1. 1 Remove the intestines from the parrot fish, wash it, add a handful of coarse salt and marinate it for about an hour.

   

2. 2 Heat a pan with cold oil, add parrotfish that has been washed off coarse salt and drained of surface moisture.

   

3. 3 Slowly fry over medium-low heat until both sides are golden brown.

   

4. 4 A simple operation and a moderately salty pan-fried parrotfish is completed.