Should I use hot or cold oil when frying fish? How to prevent fish from sticking to the pan?

We all know that there are many ways to eat fish, and frying fish is a very popular way to eat it. It tastes fresh and delicious, and has a great taste. It is deeply loved by people. Many people will fry fish at home. There are certain rules for frying fish, so should we use hot oil or cold oil to fry fish? Let's take a closer look!

Should I use cold or hot oil to fry fish?

In fact, the most important thing for frying fish is the pan. Generally, we use an iron pan. There is a saying that everyone should remember: "hot pan and cold oil will not stick to the pan." This method can be used no matter you are frying fish or anything else, such as frying shredded potatoes. Heat the pan until it smokes a little, pour in the oil, and then add more oil after three to five seconds. At this time, the oil is warm. If the iron pan is not hot, the fish will definitely stick to the pan. If the iron pan is hot, then the oil will be hot after being poured in for two or three seconds.

Some friends may say that putting the fish in immediately after pouring the oil will make the oil cold. In fact, this is not good. The oil is too cold and easily absorbed into the fish meat. The fried fish will absorb too much oil and be greasy. If you wait for two or three seconds, the fish skin will be fried crispy in an instant, and the fish will be crispy on the outside and tender on the inside.

There are many non-stick pans now, no matter whether the pan is hot or the oil is hot, it will not stick to the pan, but if it is cold oil, it is easy to absorb too much oil. It should be noted that when pouring oil into a hot pan, water should not drip into the pan from your hands or other cooking utensils, otherwise the oil may splash and hurt people.

Therefore, hot oil should be used to fry fish.

How to prevent fish from sticking to the pan when frying

1. Dry the fish

In order to avoid oil splashing, after the fish is cleaned, whether it is marinated or not, the fish skin must be wiped dry before putting it into the pan. This way, the dry surface will not lower the oil temperature and cause sticking to the pan.

2. Rub the pot with ginger

After the pan is heated, rub the inside of the pan with a piece of ginger to effectively prevent sticking.

3. Heat the pan and oil.

Heat the oil until it smokes, then add the prepared fish. After one side is set, turn it over to the other side. Don't rush. You can shake the oil evenly to fry the fish evenly on one side. Push it gently with a spatula, shake it, and then turn it over.

What are the tips for frying fish?

First: The fish meat contains a lot of water after washing. If you put it in the pan to fry at this time, the water contained in the fish body will lower the temperature of the frying pan, and the fish will easily stick to the pan, and the oil will splash due to the water in the fish body, which can easily cause burns. So before frying the fish, remember to use kitchen paper to absorb the water from the fish body, or hang it up to drain the water before frying.

The second step is also the most critical. Remember to heat the wok and then pour the cooking oil into it. Then shake the wok so that the oil can be evenly distributed. Pour out the oil, pour the cooking oil back in and cook over high heat until it smokes slightly. Then put the fish in and fry over medium heat.

Third: Remember not to turn the fish over after putting it into the pan. Turning it over at this time will easily break the skin and affect the appearance. Wait until the fish is fried before turning it over and frying the other side.

The action of turning over should be gentle, and the fish should be turned over from the back, because the back is thicker, so the fish body will not break easily when turned over.

So no matter what kind of fish it is, as long as you master the above three points, you will be able to fry a beautiful and complete fish!