Back to Recipes
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.
Video Sharing
Share your cooking video with others
No videos yet. Be the first to share!
Discussion
Sign in to join the discussion
Loading...
Ingredients
Main Ingredients
- beltfish5 section
Seasonings
- Edible oilto taste
- cooking wineto taste
- Saltto taste