Oil-free Japanese fried mackerel Never go to a Japanese restaurant again

Mackerel, also known as mackerel, is very rich in fish fat, up to 25% unsaturated fatty acids, and I feel that my IQ can rise after eating! The first words of friends who have come to eat at a small gathering at home are: "Eh~ How do you make this fish?" "Don't you want to praise me first? I tried many versions, oil, green onion and ginger, cooking wine, miso, tried and made mistakes no less than 10 times, just to find the best taste, and finally proved that in addition to the ingredients in the recipe, everything else is redundant! The 48 yuan in the Japanese restaurant is still a small piece, and the self-made is only a few yuan a piece, which completely realizes the freedom to eat fish! The mackerel's own fat is enough to fry the fish, and there is really no need to add any additional cooking oil, this firm and juicy fish has a river of saliva from hearing the sound of the pot!

Ingredients

Mackerel 1 piece

choppedblackpepper appropriateamount

Salt appropriateamount

Lemon 1 slice

Cooking Instructions

When thawing, be sure to take it out of the package, do not soak it in water, rinse it briefly, and be careful that the fish will break if the action is too large
To absorb the water, you need to change two or three pieces of kitchen paper, or you can dry it naturally, and the surface can not be wet
Fine salt and coarse salt can be used, and the appropriate amount is uniform, and the thin surface is about the same
The fish noodles should also be covered with salt and crushed black pepper, and a thin layer is sufficient
Mackerel contains a lot of fish oil, so there is no need to add other oils
Take a peek at the side, the color is browned and the shell is crispy, and you can almost turn it over.
If you use the oven, the skin of the fish will be separated from the fish and bulge, and it will be 220 degrees for about 10 minutes, the baked skin will be crispier, and the fried meat will be more juicy
Lemon juice is essential, you can squeeze a slice of lemon juice and spread it on a plate, then serve the fish on a plate, and serve it for half a minute to absorb the flavor