To make ba yiringli delicious, you can salt it and marinate it with spices and garlic cleaned with a little lemon juice for 30 minutes (enough this time). Before feeding and frying, fish pieces should be cleaned with a clean cloth.
There is another way: add a little salt and dried spices to the tandoor mixture or thinner. Different nations value different spices and traditional spices. Often, ground pepper, basil, rosemary, ground spices, ginger and some other types are added.
For frying fish, it is best to use boiled oil or pork - the best. Best heat over medium heat. You can judge readiness by the golden shade of the earth. You don't need to broil until it's brown, but the fish will be hot again, but it will lose water, and the camrock will definitely be useful. If we were going to fry the whole fish, after it is quickly fried on both sides, we should turn on the fire and after a while we will prepare the fish under it. It is necessary to open the lid a little (not a pan, therefore) or turn it a little to let out steam.