Here are some tips if you want to fry the fish well. As long as you use the right method, you can fry like a cook at home, without sticking to the pot or peeling.

Here are four tips for frying fish:

First of all, clean the fish, scale, viscera and gills, wash the fish and blood. The black film in the fish's stomach should be removed, because it has a strong smell. After washing the fish, wipe the water on the surface of the fish clean, try to keep the surface of the fish skin dry, and cut more on both sides, so that it is easy to taste when cooking.

1. Method of frying fish with edible salt: heat the pan, drain the oil. When the oil is hot, add some salt to the oil, shake the wok to make the oil spread all over the pan, and then fry the fish, so that the fish will not break the skin and stick to the pan.

2. Fry fish with ginger: first cut two pieces of ginger, then heat the pot, rub a layer of ginger juice in the pot with ginger slices, and then pour oil. When the oil is hot, fry the fish, so that the skin won't break or stick to the pot.

3. Fry the fish with flour: wrap a thin layer of dry flour on the surface of the fish, not too much flour, just a thin layer, add oil to the pot and heat it, then fry the fish in oil, so as to keep the integrity of the fish skin and the oil will not overflow.

4, hot pot cooling oil method: add the right amount of oil to the pot, heat until it smokes, pour out the hot oil, and then put some new cold oil to fry the fish, so that the fried fish does not break the skin and does not stick to the pot.

Tip: After the fish is cleaned, wipe the water off the fish. There must be no water. When frying fish, you should also pay attention to the fact that the fish should move less after entering the pot. Cook one side of the fish and then cook the other side. This is the skill of frying fish. If one side is not cooked, it is easy to break the fish.

Have you learned all these methods of frying fish? You can choose your favorite method to fry fish.