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Pan-fried Ribbon Fish
Ribbonfish segments are dried, lightly coated and pan-fried until golden and crisp. The simple preparation yields crackly edges and sweet, flaky flesh, best enjoyed with a squeeze of lime.
Instructions
- 1
Clean the hairtail fish, cut it into sections, and marinate it with cooking wine and salt to add flavor.
- 2
Add an appropriate amount of cooking oil to the pan and heat it, then add the hairtail fish segments to fry.
- 3
Small and medium-sized heads are fried.
- 4
Flip it over and fry until golden brown.
- 5
Drain the oil into a plate, the meat is tender and white, with a fresh and fragrant taste.
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Ingredients
Main Ingredients
- beltfish5 section
Seasonings
- Edible oilto taste
- cooking wineto taste
- Saltto taste