How to marinate saury? What to do if the pan gets burnt when frying saury

Steamed fish has a light taste, and you can taste the flavor of the ingredients themselves, but many young people like to eat food that goes well with rice, such as saury, which is relatively more flavorful when fried, but it is a bit troublesome to make, and it needs to go through the steps of cleaning, marinating, frying, turning over, etc. You can cook a delicious dish with good color, aroma and taste.

Contents of this article

1. How to marinate saury

2. What to do if the pan is burnt when frying saury

3. How to fry saury without sticking to the pan

How to marinate saury

Remove the internal organs and gills of the saury, wash and drain, rub salt on the saury, sprinkle a little black pepper, add some lemon juice and marinate for about 30 minutes, rinse the surface of the fish with water (there will be blood stains after marinating), cut the fish with a knife, and preheat the oven to 250 degrees. Line the baking tray with tin foil and apply a layer of oil, place the marinated saury on the baking tray, sprinkle some salt on the fish, and bake for 15-20 minutes until the surface is golden (turn it over once in the middle), take it out and drip lemon juice on it.

What to do if the pan is burnt when frying saury

If the cast iron pan is slightly burnt, you can just use a steel wool to clean it. If it is severely burnt, use a blunt knife to scrape off the black rice crust, and then clean it again with a steel wool. Note that after wiping off the burnt bottom of the cast iron pan, do not use too much detergent or other degreasing detergent to clean it, otherwise the iron pan will lose the oil film protection and easily rust.

How to fry saury without sticking in the pan

Before frying, marinate the fish or fish fillets with fine salt and cooking wine, and then put them into the oil pan. This will also prevent the fish skin from sticking to the pan.

Before frying the fish, clean the pan, wipe it dry, and heat it up. Then add oil and turn the pan slightly so that there is oil all around the pan. When the oil is hot, put the fish in and turn it over when the fish skin turns golden brown. This way, the fish will not stick to the pan. If you put the fish in before the oil is hot, the fish skin will easily stick to the pan.

When frying fish, applying some vinegar on the fish can also prevent it from sticking to the pan.

Heat the pan and pour in oil. When the oil is almost hot, add a small amount of sugar. When the sugar turns slightly yellow, put the fish in. There is no need to add sugar when putting the second fish in. This way, the fried fish will not stick to the pan and will be delicious and fragrant.

Crack the eggs into a bowl and mix well, then put the cleaned fish or fish pieces into the bowl, coat the fish with egg juice, and then fry them in hot oil. This way the fish will not stick to the pan.

After cleaning and drying the pan, heat it up, apply a layer of ginger juice on the bottom of the pan with fresh ginger, then add oil, and when the oil is hot, put the fish in to fry. This way it won't stick to the pan.

Apply a small amount of oil on the fish body, put it into the hot oil pan and then turn to low heat. Any fish can be fried well, golden brown and intact, and it will never stick to the pan.