Fried swordfish
By VicentaLakin
The most worrying thing about making dried fish is skin break and sticky pots. I've seen a lot of people cook fish with some dry powder on their surfaces. While it is true that, to some extent, the integrity of fish skins is assured, for me personally, this practice is not very popular. In fact, it's only a few things that can be avoided. Let's talk about how I'm gonna fry the whole gold and yellow skin. If there's something wrong, you're welcome to point it out
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Fried swordfish
1
Prepare the swordfish and lemon
2
(a) The swordfish is washed clean, the herring, the internal organs and the bloodline close to the fish bones are removed
3
Cleaned swordfish will be placed on the kitchen paper to dry the surface moisture. The water in the stomach is also dry. If so, it would be better to dry it earlier. I usually wash up one night in advance and dry it in the air
4
With a sharp knife, along the dashed line of the fish, a mouth. Personally, I think it's a good way to keep the fish body and skin intact
5
Spread the proper salt and massage it with your hands. And also some salt in the stomach and in the mouth of the knife, which is then set aside for 30 minutes
6
The cast iron pan is painted with a thin layer of oil, which is then heated by fire, burned to smoke, and put into the swordfish. My pot is not big enough, preferably larger, so that the swordfish can be laid flat on the bottom of the pan, with larger areas of heat
7
(b) When one of them is burnt to yellow, the fish will be turned over and the other will be burnt to yellow as well
8
During the course of the frying, a proper amount of salt can be spilled, and the plates can be cooked and the lemon sliced. When you eat, just squeeze lemonade on the fish。Fried swordfish Make Tips
1. When selecting Saury, pay attention to the fish's eyes; bright eyes indicate freshness. Additionally, the fish should ideally be free of wounds or broken skin.
2. The blood line near the bones inside the Saury's belly must be removed, or it will make the fish taste very fishy.
3. The key to frying Saury without breaking the skin is: First, the fish skin must be thoroughly dried, including the inside of the belly, so that water doesn't leak out during frying, ensuring the skin remains dry. Second, the pan must be hot; this allows the skin to turn golden brown while preventing the fish from becoming overcooked.
4. You can make cuts on the surface of the fish according to your preference. However, avoid making too many cuts, as the fish may break apart easily when frying.