Simple and delicious fried mackerel!
I envy my friends that after playing and fishing in the wild, they roast the fish they just caught on site. There is no seasoning, only the delicious fish itself. When I went to the morning market this morning, I saw that the fresh herring was fat and attractive. Suddenly I thought of frying the herring with the original flavor. In fact, the common “herring” in Northeast China is not herring. It should be written as “mackerel”, which is a deep-sea fish. Without the earthy smell of river fish, the fish meat is solid and rich in protein and fat. In addition to being pickled and edible, it can also be canned.
Ingredients4 mackerel (1.20 cm long)
About 1g salt
A little salad oil