Pan-Fried Fish
Method: (1) Thaw the small fish you bought, remove the scales and innards, and rinse clean. Sprinkle a thin layer of salt and pepper over both sides of the small fish, let marinate for a while, then pat dry with paper towels. Then dust both sides of the fish with a thin layer of flour. (2) Heat the pan, add a little oil, and turn to low heat. Put the small fish in. (3) Cover with the lid, and once the bottom side is fried to a nice golden brown, use a spatula and chopsticks to flip it over. Once the other side is also fried golden brown, transfer to a plate,
Method:
(1) Thaw the small fish you bought, remove the scales and innards, and rinse clean. Sprinkle a thin layer of salt and pepper over both sides of the small fish, let marinate for a while, then pat dry with paper towels. Then dust both sides of the fish with a thin layer of flour.
(2) Heat the pan, add a little oil, and turn to low heat. Put the small fish in.
(3) Cover with the lid, and once the bottom side is fried to a nice golden brown, use a spatula and chopsticks to flip it over. Once the other side is also fried golden brown, transfer to a plate and it is done. When eating, you can squeeze on a little lemon juice.