Pan-fried semi-dried mackerel recipe

In December, it's mackerel season in southeastern Zhejiang. The fish is fresh and inexpensive, so it's a good time to buy some.

Remove the gills and belly, cut open the back, and rub with a spoonful of salt to season.

Hang it in a well-ventilated area behind the kitchen to air dry.

Then I went about my business as usual. This time I went to the beach to enjoy the breeze and the sea, and only came back after playing there for most of the day.

I took the fish back to check; it had already dried out and dehydrated.

This is perfect – not too dry, not too wet, and the flavor is just right, neither too salty nor too bland. No need to soak it in water; just cut it into pieces and fry it directly.

Remove the fins and tail, and cut into appropriately sized pieces.

This isn't a non-stick pan; you spray a small amount of oil with a spray bottle to prevent sticking. If you're using a non-stick pan, you can just fry the fish directly without oil, as the fish itself contains a lot of oil.

Heat the oil, add the fish pieces and fry until one side is set, then flip and cook until the other side is browned. Be careful not to burn them.

Pan-fry over low heat, turning frequently, until both sides are golden brown.

It's done when it reaches this state.

Everything's done, time to serve!

Let's eat! A plate of greens, paired with a glass of Shaoxing wine, how delightful!