Fried horse mackerel with persimmon pea

Place the persimmon pea in a plastic bag and smash them with a porridge to roughly crush them.

In a bowl or bat, open flour, beaten eggs and crushed persimmon pea. After wiping off the water from the horse mackerel, coat with flour, beaten eggs, and crushed persimmon pea. Press the clothes tightly with your hands and place them firmly on.

Heat the frying oil to about 160°C, add the horse mackerel and fry for about 3-4 minutes. Once the fried color is golden brown, it is an estimate of how far it will be fried. You can also take it out once, raise the oil temperature and fry twice.

Roll the lettuce, shredd, and soak it in cold water, then thoroughly drain it and then pour in a bowl.

Cut the horse mackerel into bite-sized pieces and place on top of lettuce. Serve with chopped lemon and finish.