1 recipe found
The preparation of this fish is super simple, with few ingredients and easy to control the saltiness. Generally, the skin of this kind of fish can be removed first, so that it tastes better. However, this time I did not peel it or open it, and just fried it directly. The fried fish is very sweet and tender after the skin is removed, and it is even more delicious when dipped in the self-made sauce.
