Pan-fried Mackerel

Overview

Mackerel has tender, white meat and rich nutrition. It is a high-quality seafood fish with high economic value. Because the Spanish Mackerel has less spines and thicker flesh, there are folk sayings in my hometown that the First Mackerel, the Second Mackerel, and the Third Mackerel are. To be honest, although I live on an island, I basically don’t know the names of the various sea fish in the market. There are only three or five kinds of fish that I can name. Therefore, I am not familiar with the first two most delicious fish, and I don’t know if I have eaten it. However, this Mackerel is often seen for sale, and I often buy it at home. It is a fish that I am very familiar with. The most common ways to cook Spanish mackerel are steaming, frying, slicing, fish porridge, and soup. My favorite is fried Spanish mackerel, which is charred on the outside and tender on the inside. The meat is fine and dense, fresh, salty, and smooth. No extra seasonings are added, and the original taste is highlighted with a plain attitude.

Tags

• hot dishes
• home cooking
• common dishes
• liquor
• mackerel
• oil
• salt

Ingredients

Steps

1. 1 Wash the fresh mackerel and cut it into about 2 cm thick. The stall owner helped with this step;

   

2. 2 Pour a little white wine, sprinkle with fine salt, marinate for 20 minutes to absorb the flavor, wash and dry and set aside;

   

3. 3 Pour a little oil into the pot and heat over medium-low heat to medium-high heat, then add a little salt to avoid sticking;

   

4. 4 Add the mackerel and fry over high heat for one minute, then turn to low heat. During this time, keep scooping up the oil on the side and pouring it over the fish. The cut is a bit thick. Fry for about four minutes

   

5. 5 Carefully use a spatula to gently push around the fish, turn the fish over and continue frying. The fish will move easily when the heat is high. If it is difficult to move, continue frying until it can move. Then pour a small amount of water from the side of the pot to prevent the fish from losing too much water, fry the surface until it is dry, and then put it on a plate;

   

6. 6 Finished product pictures