【Dry-fried saury】
Overview
When making fried fish, the most worrying thing is the skin breaking and sticking to the pan. I have seen many people dip some dry powder on the surface when frying fish. Although it is indeed possible to ensure the integrity of the fish skin to a certain extent, personally, I don’t like this approach. In fact, as long as you pay attention to a few points, both of these points can be completely avoided. Now let’s talk about how I fried the fish skin to a complete golden color~~~ I don’t dare to say that what I did is definitely right, I’m just sharing it. If there is anything I did wrong, please correct me~
Tags
Ingredients
Steps
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Prepare saury and lemon;
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Clean the saury and remove the gills, internal organs and blood lines close to the fish bones;
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Place the cleaned saury on kitchen paper and absorb the surface moisture. The water in the stomach must also be sucked dry. It’s best to dry them in advance if possible. I usually wash it the night before and then put it in a ventilated place to dry;
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Use a sharp knife to make a slit along the dotted line on the fish. I personally think that making the cut like this can better ensure the integrity of the fish body and skin;
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Sprinkle some salt and massage with your hands. Also rub some salt into the belly and knife edges, then set it aside and marinate for 30 minutes;
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Brush a thin layer of oil on the cast iron pot, then heat it over high heat until it smokes, then add the saury. My pot is not big enough, it would be better to have a larger one so that the saury can lie flat on the bottom of the pot after being put in, and the heating area will be larger;
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After frying one side until golden brown, turn the fish over and fry the other side until golden brown;
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During the process of frying the fish, you can sprinkle some salt appropriately. After frying, put it on a plate and put on the sliced lemon slices. When eating, just squeeze lemon juice over the fish.
