Pan-fried capelin with fast hands

Cooking Instructions

1. Make a small cut under the gills of the capelin to make it easier to tear out the internal organs.

   

2. If you open your face like this, you can see the red cheeks.

   

3. Pinch the gills on both sides and pull them towards the top of the head, you can pull out the internal organs together, so that the processed fish is still intact and the roe will not be washed off.

   

4. Wash the capelin and place it on a plate Marinate with ginger, green onion, garlic and cooking wine for 15 minutes, then blot the water on the fish with kitchen paper.

   

5. Ginger in the hot oil in the pot, after the oil is completely hot, the treasure fish is in the pot, and then the cut garlic slices or granules are put in the pot, and the high heat is fragrant, the high heat can quickly lock the high-quality protein of the sea fish, do not rush to turn over, see the fish out of the juice and then turn over.

   

6. When one side is crispy and fried, turn it all over and fry it.

   

7. Fry on both sides and serve on a plate, then sprinkle with black pepper and squeeze a little lemon to enhance the fragrance.

   

8. Frying one side and then the other side can avoid repeatedly turning the fish meat and ensure the integrity of the roe.

   

9. The secret to being crispy on the outside and tender on the inside is fire.

   

10. This fish roe is about to burst out, and it tastes so good that it can't stop.