Pan-fried Longli Fish
Overview
Longli fish is commonly known as cow tongue, and people in Daocheng call it tongue fish. It belongs to the order Plaice, family Glossidae, and genus Glossio. It has a smooth taste, and the fish meat is not old after being cooked for a long time. It has no fishy smell or peculiar smell. It is high in protein and rich in nutrients. It has always been a top-quality food for consumers in coastal my country and is favored by consumers. The fat contains unsaturated fatty acids, which have anti-atherosclerotic effects and are useful in preventing and treating cardiovascular and cerebrovascular diseases and enhancing memory. The omega-3 fatty acids in Longli fish can inhibit free radicals in the eyes, prevent the formation of new blood vessels, and reduce the occurrence of lens inflammation. This is why it is also called eye-protecting fish. Therefore, it is especially suitable as a health care product for office workers who face computers all day long.
Tags
Ingredients
Steps
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Ingredients: 10 Longli fish, 2 teaspoons of salt, 1 tablespoon of cooking wine, half a bowl of cornmeal or starch, and appropriate amount of cooking oil.
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Use a fish planer to remove fish scales and remove internal organs.
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Rinse well.
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Add cooking wine and salt and marinate for more than 15 minutes.
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Take cornmeal or starch and spread it on a flat plate.
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Take the marinated Longli fish and cover it with flour on both sides, then shake off the excess flour.
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Preheat your suitable pans such as frying pans, electric pans, non-stick pans, etc. and brush them with an appropriate amount of cooking oil.
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Enter the dragon fish.
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Fry until golden brown on both sides.
