Simple and Flavorful - Salt-Pan Fried Golden Pomfret

Mom sent several cleaned golden pomfrets, changing up the preparation method—let's salt pan fry. Score the fish, sprinkle both sides with an ample amount of salt (not too little), as the fish has thick flesh, and marinate for over half an hour.

Skip scallions, ginger, garlic, and rice wine—pan frying itself removes any fishy smell. Before frying, coat both sides with a thin layer of flour.

Heat a non-stick pan until it's hot—high heat ensures crispy skin and tender flesh. Pour a small amount of oil, then place the fish into the pan. Once the skin sets slightly, reduce the heat.

Cover the pan to accelerate the cooking process.

Flip the fish only after one side is golden and crispy. If you enjoy a fragrant spice flavor, you can sprinkle Sichuan pepper powder or cumin seeds. Once the second side is golden, increase the heat briefly to fry both sides again slightly. This helps to extract the oil absorbed during frying.

Place the fish on oil-absorbent paper to remove excess oil. The crispy outside and tender inside Salt-Pan Fried Golden Pomfret is ready.