Salt-fried salmon head
Overview
There is a man at home who likes to eat fish heads, and he asks me to make them for him every now and then, so he can suck on the fish bones to enjoy the flavor. In fact, I don’t think fish heads are as delicious as fish meat. I don’t like to suck bones, and I don’t like to eat the brains in fish heads, so every time I make fish heads, I only eat the watery part of the fish and the piece of meat under the fish eyes. It’s tender and delicious! I saw freshly arrived salmon heads in the supermarket today. I immediately bought one and ate half of it and kept half of it. By the way, this salmon head is not fishy at all. It is delicious after being marinated with salt and lemon juice and fried until golden brown. Do not add other seasonings, otherwise the fish will lose its original flavor. Without further ado, where is the best place to eat with chopsticks? Fish paddling, here I come...
Tags
Ingredients
Steps
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Wash and cut half a lemon into cubes. Remove the scales from the salmon heads and marinate them with a spoonful of salt and the juice of a quarter lemon for 20 minutes.
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Heat a tablespoon of olive oil in the pan. I don’t have a non-stick pan at home, so I use a wok instead. When frying fish, a flat-bottomed non-stick pan is best.
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After the oil is hot, add the salmon head and fry slowly over low heat.
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While frying, sprinkle the fish heads with ground black peppercorns.
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Fry one side until golden, then flip over and fry the other side. Also add ground black peppercorns during the frying process.
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Fry the fish head on both sides until golden brown and serve on a plate. Squeeze a few drops of lemon juice on it before eating to make it taste fresher.
