Pan-fried salted mackerel

Overview

[Fried and Salted Mackerel] Mackerel is called Tuyu in Hokkien, Magao fish in Jianghuai area, and Bayu in Shandong area. Cut the fresh mackerel into large pieces (preferably the middle section towards the back), about 20mm thick, wash and remove the internal organs to dry out the water. Place the fish fillets in a large basin, sprinkle with coarse sea salt, and marinate with a small amount of high-quality white wine for 30 minutes. When the oil temperature is 80% hot, turn to medium-low heat and slowly fry the fish fillets until golden brown on both sides. Sprinkle with black pepper. The salty aroma is delicious, the flesh is like garlic cloves, and the aroma of fish is overflowing. Serve rice, porridge, wine and delicacies.

Tags

• hot dishes
• home cooking
• old man
• lunch
• coarse salt
• cracked black pepper
• high-strength liquor
• mackerel

Ingredients

Steps

1. 1 Cut the fresh mackerel into large pieces (preferably the middle section towards the back), about 20mm thick, wash and remove the internal organs to dry out the water.

   

2. 2 Place the fish fillets in a large basin, sprinkle with coarse sea salt, and marinate with a small amount of high-quality white wine for 30 minutes.

   

3. 3 When the oil temperature is 80% hot, turn to medium-low heat and slowly fry the fish fillets until both sides are golden brown.

   

4. 4 Plate and sprinkle with black pepper.

   

5. 5 The salty aroma is delicious, the flesh is like garlic cloves, and the aroma of fish is overflowing.

   

6. 6 Serve rice, porridge, wine and delicacies.

   

7. 7 For those who live by the seaside, that is the taste of home-cooked food.