Pan-fried halibut

Overview

Flounder is rich in protein, vitamin A, vitamin D, calcium, phosphorus, potassium and other nutrients, especially vitamin B6. It contains less fat and is rich in DHA, the main component of the brain. Regular consumption can enhance intelligence. The meat is tender and white, delicious and plump, and the fish is boneless. It is suitable for any cooking method and is very suitable for children. O(∩_∩)O

Tags

• hot dishes
• home cooking
• pregnant women
• maternity
• old man
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• lunch
• dinner
• students
• flounder meat
• garlic
• onions
• sugar
• salt

Ingredients

Steps

1. 1 Thaw the fish. The fish you buy is quick-frozen. It should be completely thawed to avoid the fish skin from sticking to the pan during frying.

   

2. 2 The halibut is simply marinated. Xiao Rong has always been in favor of the simplest cooking method and adding as little seasoning as possible, so as to restore the taste of the food itself. When marinating the fish, only salt, sugar and onions are added.

   

3. 3 Onions and garlic are fried in a pot. Xiao Rong doesn't like to use onions very much. If the temperature is not controlled well, they will easily turn black and affect the appearance.

   

4. 4 Start frying the fish, don't turn it too frequently, otherwise the fish will fall apart easily.

   

5. 5 Fry until golden brown, take out of the pan, and place on a plate. Fry the fish skin for a little longer. First, it will easily stick to the bottom of the pan, and secondly, it will easily break into pieces and affect the appearance. The main thing to put on the plate depends on what is available at home. Xiao Rong used orange peels, celery leaves, and wolfberries. In short, the colors should be well matched.