The recipe for fragrant fried autumn saury

Ingredients

Four autumn saury fish

A piece of ginger

Moderate amount of salt and pepper

Moderate amount of edible oil

One spoonful of table salt

Two spoons of cooking wine

Moderate amount of starch

The recipe for fragrant fried autumn saury

1. Frozen autumn saury naturally thaws.

2. Remove the gills and internal organs of autumn saury, and clean thoroughly. Remove the spine of the fish so that the back of the fish remains connected. Control the moisture, thoroughly absorb the fish body with a kitchen tissue, and then cut the fish body into small pieces. Cut ginger into shreds or mince and set aside.

3. Put the autumn knife fish section into a large bowl, add ginger powder, then add two spoons of cooking wine and one spoonful of table salt. Grab evenly and marinate for 30 minutes to remove the fishy smell and add flavor.

4. Remove the ginger powder from the pickled autumn saury section and drain the marinated water. Add an appropriate amount of starch.

5. Grab evenly, so that each piece of autumn knife fish is evenly coated with starch.

6. Start the pot and pour in an appropriate amount of cooking oil.

7. Cut the autumn knife fish into sections. Put the pieces into the oil pot one by one.

8. Don't rush to flip over, fry slowly over low heat. Fry until the fish body changes color and turns slightly yellow, at which point the fish meat has formed.

9. Flip over and fry the other side of the fish body.

10. Slowly fry over low heat, still fry the fish until it turns slightly yellow.

11. Use a spatula to flip the autumn knife fish and avoid sticking to the pot. Pan fry until both sides of the fish turn golden brown.

12. Turn off the fire and remove it.

13. Oil control. Let it cool.

14. Set the plate and sprinkle some salt and pepper. Pepper, tomato sauce, etc. can also be used according to personal preferences.

15. Pan fried autumn saury, delicious and crispy.

Tips 

1. The top-quality autumn knife fish has the shape of a good curved knife, with a beautiful curve, a sharp mouth, and green scales, with a bright and charming luster like moonlight. Smelling its flavor, it has a very faint fishy smell. When making a purchase, it is recommended to choose fresh meat with tight texture, shiny eyes, and complete scales. If the fish body becomes enlarged, it is mostly fish that are about to spoil or have already spoiled; From the perspective of color, even darker colored fish are not fresh; The stale autumn knife fish has no freshness when eaten, like chewing tofu residue.

2. If fresh autumn saury is not consumed immediately after buying it, it can be drained and wrapped in cling film and stored in the refrigerator. It is recommended to cook it as soon as possible within 1-2 days. If placed in a freezer, it can be stored for 3 months or even longer, but the taste and taste will be greatly reduced.

3. Autumn saury is a deep-sea fish that has a certain salt flavor and does not require excessive seasoning to avoid masking the freshness of the fish meat.

4. Autumn knife fish has a strong fishy smell, which can be partially removed by marinating it with ginger and cooking wine.

5. Cut the autumn saury into sections and fry it to make it more flavorful. When cooked, fry it thoroughly. Of course, you can also fry it whole, it depends on personal preference.

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