Pan-fried fish

Overview

How to cook Pan-fried fish at home

Remove the head and internal organs of the fish, wash and dry it.
Place the dried fish flat on the operating table.
Sprinkle salt on one side and spread it evenly with your hands. Do the same on the back and marinate for 2-3 hours. (If you add more salt, marinate for a while less.)
Choose a fresh-keeping bag of appropriate size according to the amount of fish and put in an appropriate amount of flour.
Put the marinated fish into the bag, and roll it evenly until the flour is evenly adhered to the fish. (There are hard spines on both sides of the fish body, which can be cut off when washing the fish to avoid puncturing the bag or pricking your hands when rolling in the fresh-keeping bag)
Preheat the electric pan (upper and lower plates), add oil, spread evenly, add the wrapped fish, and fry until both sides are golden brown.
Enjoy the finished product.