How to make saury delicious, teach you this simple method, crispy taste, barbecue flavor

 

Today I will teach you the practice of saury, not steaming or boiling, with the method of frying, the saury made has a barbecue flavor, unique, slightly crispy shell, the fish meat that melts in the mouth is delicate, the barbecue flavor is strong, and the aftertaste is endless, so I will share the following method:

【Pan-fried saury】Ingredients: 600 grams of saury, appropriate amount of oil and salt, 1 tablespoon of cooking wine, 1 teaspoon of white pepper, 1 teaspoon of cumin powder, 2 teaspoons of chili powder, appropriate amount of cumin grains and sesame seeds,

Steps:

The saury you buy is generally frozen, and the saury is put in clean water and thawed naturally at room temperature. Remove the guts and gills of the thawed saury, wash it and drain it.

On both sides of the fish body, each oblique knife cuts a few knife edges, so that it is easy to marinate and taste.

Put the saury in a container, add salt, cooking wine, white pepper, cumin powder, spread the seasoning evenly on the surface of the fish, and marinate for 15 minutes.

Heat oil in a pan, preferably a non-stick pan, place the saury in the pan and fry it over medium-low heat.

Fry the saury until golden brown, after frying one side, then turn it over and fry the other side until golden brown on both sides.

Sprinkle in chili powder, cumin grains, sesame seeds, and fry a little more.

Tips: Before frying the saury, it should be marinated to remove its fishy smell, and when frying the saury, it should be fried slowly over low heat, which is easy to fry over high heat, and the fish inside is not cooked.