How to make pan-fried Spanish mackerel
Wash the head and tail of the Spanish mackerel
Throw away from the belly of the fish and join the back
Put the fish in the basin and pour the spicy barbecue sauce
Spread the barbecue sauce evenly on the fish, spread it on both sides, and then marinate in the refrigerator for 2-3 hours. Put more sauce in it, so that it will be more delicious
After marinating, coat the surface of the fish with a thin layer of dry flour, then shake off the excess flour
Pour the oil in a non-stick pan until it is warm (a little more oil), then put the fish in the pan (the skin side is below), squeeze the lemon juice on the surface, fry with low heat until both sides are cooked, and sprinkle before taking out the pan, serve with ripe sesame seeds.