Pan-fried Mackerel
Overview
I remember that when I was little, I loved to eat the pan-fried horsetail made by my mother. The fish was golden and crispy on both sides and I could eat two big bowls of it as a meal. After eating, the taste is still fragrant and the aftertaste is endless. That delicious taste is really rare in the world. Horsetail is one of my favorite fish.
Tags
Ingredients
Steps
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Rinse the purchased horsetail fish with tap water and drain the water. You can use kitchen paper to dry the excess water on the fish body, then add coarse salt, cooking wine and a few pieces of ginger and marinate for 20 minutes to enhance the flavor
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Heat the pan, rub the pan with ginger slices first, add oil, sauté the ginger slices until fragrant, carefully add the mackerel, fry over low heat until both sides are golden brown
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Try not to turn it over too early, let one side of the fish turn golden brown, and then carefully turn it over with a spatula
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Flip over and continue frying over low heat until golden brown. You can flip the pan occasionally. Don't put too much oil but make sure that the fish body can be covered with fish. If it's not enough, you can add more oil halfway, but don't put too much oil at once
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Fry until both sides are golden and crispy. Eventually, all the oil will be absorbed by the fish body and it won't feel greasy. Just load the disc
