How to fry fish without peeling and without sticking to the pan? What are the tips for frying fish?

We all know that fish is a common food. It contains a variety of nutrients, has plump meat, and tastes delicious. Many people like to eat fish. There are many ways to cook fish, and frying fish is a very popular way. So how can you fry fish without breaking the skin? Let's take a closer look!

How to fry fish without breaking the skin

Hot pan, cold oil

1: Cleaning the fish: Clean the fish before stewing it. Use kitchen paper to remove excess water from the fish. Cut it into pieces and set aside.

2: Pan treatment: hot pan and cold oil. First, clean the pan. Heat the pan and rinse it with cold cooking oil. Pour out the oil (this method is called... in the hotel). Heat the pan and add the appropriate amount of cold oil to fry the fish.

3: How to fry fish. Heat the pan with cold oil. When the oil temperature reaches 50% hot, put the fish in (to prevent scalding). After the fish is put into the pan, the skin is stretched on one side, then turn it over and fry the other side. Otherwise, the skin will break.

Dressing

In addition to the above steps, there is another step in the method of pan-frying fish, which is to dress the fish.

1: Wash the fish, use kitchen paper to absorb excess water on the surface of the fish, and cut into pieces as required.

2: Add salt, onion, ginger, coriander, celery and pepper until the fish is well seasoned, then coat it with flour evenly and fry it according to the above steps to ensure that the fish is fully fried and formed.

What to do if fish sticks to the pan when frying

If the fish is sticking to the pan, how can you fix it? If you can't turn it over before you even start, turn off the heat and let the temperature of the bottom of the pan drop. Then turn it over again after a while. It may be possible that it will turn over.

You can also add water and simmer until the fish skin becomes soft, and shake the pot to separate the fish meat from the bottom of the pot.

If the skin is broken or the meat is broken, there is no way to remedy the situation. Or you can follow the method of the popular fish soup and pour the fish meat and soup into a blender and break them into a fine fish soup to drink.

What are the tips for frying fish?

1. Fish Processing

The processing of fish meat is very important. If there is no good quality non-stick pan, the fish meat must be processed:

1. Marinate with vinegar

Before frying the fish, marinate the fish with vinegar for about 20 minutes. This way the fish will not break easily, will not stick to the pan easily, and will be easier to flip over. I don't know why this works.

2. Apply salt on the surface

The fish skin will break because of direct contact with oil. If you apply a thin layer of salt on the surface of the fish before putting it into the pot to form a barrier, the fish skin will not break so easily. However, this method is not very healthy and is not recommended for frequent use.

3. Paste

Whether you are dry-frying fish or other fish, you can first coat the surface with a thin layer of starch to prevent the fish skin from directly contacting the bottom of the pan. This way, the fish skin will not break easily. In addition, the fish meat will be more tender when fried in this way. However, it is not recommended to coat it with too much starch, otherwise it will easily become powdery and the taste will not be good.

4. Wipe the fish clean

Wiping the moisture and other stains on the fish body with kitchen paper can effectively prevent it from sticking to the pan, and this can also prevent oil from splashing and hurting your hands.

2. Pot Treatment

A good pan is more likely to make good dishes. It is best to use a non-stick pan to fry fish. If you don’t have a non-stick pan, you can do some processing on the pan:

1. Clean the bottom of the pot

Before frying fish, the pan must be cleaned thoroughly to avoid sticking other dishes or dirt. Especially after frying other dishes, the pan must be cleaned thoroughly to remove the rice crust at the bottom of the pan, and then dried over low heat.

2. Wipe the bottom of the pot with ginger

Some people say that wiping the bottom of the pot with ginger is useless. I have used it many times and I think it still has a certain effect. However, you must heat the pot first, and then use peeled ginger to evenly wipe the bottom of the pot while it is hot. The ginger juice will come out and form a barrier between the fish and the pot, so that the fish skin will not stick to the pot so easily.

3. Lubricate the pan

After the pan is dry, pour some cold oil into it while the bottom of the pan is still hot. Don't rush to put the fish in. You should turn the pan to allow the oil to evenly stick to the bottom and surrounding areas of the pan and let the oil soak the bottom of the pan. This is what we usually call "lubricating the pan."

After the bottom of the pot has been lubricated, it will not easily stick to the pot. This is why many new pots need to be cooked with lard, and why many old pots need to be maintained.

Many pots that have not been used for a long time need to be lubricated with more oil before they can be used for cooking.

4. Hot pan with cold oil

To fry fish, you need a hot pan and cold oil. After lubricating the pan, pour out the oil, leaving only a little for lubricating the pan. Then pour in cold oil again and immediately put the fish in and start frying over medium-low heat.

Fish fried in cold oil is less likely to stick to the pan and break, because the fish meat will gradually become crispy due to the heat, and then rise up and break away from the bottom of the pan, making it easy to flip over. If you fry fish in hot oil, the fish skin will suddenly be heated and stick to the bottom of the pan, making it difficult to flip over.

3. Don’t rush to turn it over

After the fish is put into the pot, don't rush to turn it over. Wait until that side starts to take shape. The fish skin becomes crispy and lifts up from the bottom of the pot, then it will be easy to turn it over.