Pan-Fried Yellow Croaker

Sprinkle some salt on the fish and rub evenly. Marinate slightly, usually sprinkle a pinch of salt and marinate for half an hour. Use less salt if marinating overnight.

Before frying, pat dry the fish with kitchen paper. This helps prevent oil splatter during frying.

Brush a thin layer of oil in the pan and preheat until you see oil patterns. When the pan is sufficiently hot, the fish will fry with a crispy skin and tender inside, without sticking.

Gently place the fish in the pan, do not move it hastily, and fry on low heat.

After a few minutes, you will notice the side of the fish that is against the pan turning white and cooked. At this point, the fish can be easily moved without sticking to the pan.

Use a spatula to gently flip the fish and continue frying until cooked. (Fish is delicate, so handle with care to avoid breaking the fish and ruining all your efforts!)