How to fry fish without sticking to the pan: Fish meat is tender, no thicker tendons, fiber tissue is not tight, poor thermal conductivity, frying fish skin is easy to stick to the pan. Frying fish non-stick pan can be in accordance with the following four methods: 1, first wash the pan, dry, hot, fresh ginger in the bottom of the pan smeared with a layer of ginger juice, and then put the oil heating, oil heat frying fish, fish skin will not stick to the pan. 2, wash the fish (large), the fish skin, the fish skin will not stick to the pan. 2, cleaned fish (large section into fish pieces), so that a layer of egg paste, and then pan frying, frying to golden brown when turning to fry the other side, so that it will not stick to the pan. 3, the cleaned fish, fish pieces, coated with a thin layer of flour, into the frying pan frying, can make the fish shape integrity, fish skin does not stick to the pan. 4, before frying, fish or fish pieces with fine salt, cooking wine marinade, and then under the frying pan, which can also make the fish skin does not stick to the pan A, frying fish has the secret: fish fresh, hot pot, less oil, fire temperature, less stirring. Oil in the pot, and then put 1-2 pieces of ginger in the oil, frying fish is not easy to stick to the pan off the skin. Some people in order to avoid fish sticking to the pan, frying fish used to wrap a layer of flour on the fish body, I urge you to change this habit, so that the fish does not stick to the pan, but the flavor of the whole in the appearance, can not be tasted, the fish flavor did not play out. In addition, fish in cooking is not very good at mastering the material, the fire is the key to success or failure, many people fry fish is not broken skin or sticky pan, if the fried fish should be more oil and hot enough to be crispy and dry, frying fish have to pan hot, less oil, the fire should be warm. Fish into the pot on the less move it, this is the secret of frying fish is also the secret, if you are afraid that it is not cooked and keep turning, but instead of making a mistake, three or two must get the skin open flesh, face is completely different. Before that, you must wait until the pan is hot and then put the oil, the fish should also be wiped dry before entering the pan, frying gently over low heat, do not rush and push and flip. If you are not using a pan, just tilt the body of the pan occasionally, so that the fire evenly heat, control the fire is not too strong on the line. If purely fried fish to eat (not to burn fish and fried fish), about ten minutes of frying, the outer skin is shaped and then flip, at this time the meat has been cooked and the middle of the juice can be retained, if the spatula contact feel solid on the overcooked, in fact, some people are afraid of not cooked in advance in the body of the fish painted slashes, and is not a smart way to cut open the fish, the soup will be easy to lose, the dry frying of the fish should not be too big strips of the good.