Pan-fried cone fish
The meat of cone fish is very tender and has few thorns, so it will be more fragrant and delicious when fried. Frying until both sides are browned and served with rice and porridge are a good choice. This dish is crispy and delicious, and the meat is delicate.
- fish-flavored
- fried
- ten minutes
- simple
Steps for Pan-fried cone fish
1
Clean the cone fish and slice it at 45°.
2
Cut the ginger and garlic for later use.
3
Heat the oil in the pan, put the fish into the pan and spread evenly.
4
Fry over high heat for 20-30 seconds, then change to low heat for 2 minutes, and turn over.
5
Fry the other side in the same way, and add 1 teaspoon of salt.
6
Add appropriate amount of soy sauce.
7
Sprinkle with garlic and ginger.
8
Slowly fry on low heat until both sides are golden brown.Pan-fried cone fish Make Tips
1. Frying the fish over high heat first is to allow the protein of the fish to solidify quickly, so it will not be so easy to rot, but it should not take too long. 2. Salt can be sprinkled on the fish after cleaning it, or it can be fried later before adding it. 3. Ginger, garlic and soy sauce should be added until the fish is almost cooked before adding it, otherwise the soy sauce will easily burn if the fish is not cooked.