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Recipe and cooking tips for pan-fried pomfret with salad dressing

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Main ingredients: 1 white pomfret (12 liang, about 480 g), 2 tablespoons salad dressing, 4 tablespoons oil. Ingredients: Marinade: 1/2 teaspoon salt, 3/2 teaspoons sugar, 1 tablespoon each light soy sauce, wine and Worcestershire sauce, a pinch each of pepper and sesame oil. Method: 1. Wash and dry the pomfret, score crosswise lines on the fish, add the marinade and mix well, marinate for 1 hour. 2. Heat oil, pan-fry the pomfret until golden brown, then transfer to hot oil and deep-fry until crisp and fragrant, then plate. It can be garnished with lemon slices, cucumber slices and chopped cherries, and served with salad dressing

Main ingredients: 1 white pomfret (12 liang, about 480 g), 2 tablespoons salad dressing, 4 tablespoons oil.

Ingredients: Marinade: 1/2 teaspoon salt, 3/2 teaspoons sugar, 1 tablespoon each light soy sauce, wine and Worcestershire sauce, a pinch each of pepper and sesame oil.

Method:

1. Wash and dry the pomfret, score crosswise lines on the fish, add the marinade and mix well, marinate for 1 hour.

2. Heat oil, pan-fry the pomfret until golden brown, then transfer to hot oil and deep-fry until crisp and fragrant, then plate. It can be garnished with lemon slices, cucumber slices and chopped cherries, and served with salad dressing.

Note: Using the method of pan-frying first and then deep-frying makes the pomfret crisper and more delicious.

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