Choose fresh live fish. The fresh fish meat will be tender and firm, and the fried fish will be complete and delicious. Of course, you must also control the oil temperature and heat. When frying fish, be sure not to rush the fish into the pan. Drain the water from the surface of the fish before adding it to the pan. This can prevent oil from splashing around and scalding yourself, and also ensures that the fish skin is cooked through quickly. Be sure to wait until the oil is slightly steaming, then put the drained fish into the pan and fry it, so that the fish skin can be fried until golden brown in a short time.

Fish frying techniques:

1. Egg liquid

Crack an egg into a bowl and mix well. You can use a barbecue brush or other tools to coat the fish. Add a layer of egg liquid and fry in hot oil pan. Fry over low heat so that the fish won’t stick to the pan.

2. Ginger juice

After cleaning and drying the pot and heating it, smear the bottom of the pot with fresh ginger slices, then add oil, and when the oil is hot, put the fish in Pan, wait until the fish is completely fried on one side, so that it will not stick to the pan~

3. Salt method

Before putting the fish in the pan, wait until the oil in the pan is completely heated. , sprinkle a layer of salt evenly on the bottom of the oil pan. Gently swirl the oil in the pan to mix the oil and salt evenly.

4. Apply oil

Apply a small amount of oil on the fish body, put the hot oil in the pan and then reduce the heat to a low heat. All fish can be fried well, browned and complete, and will never stick to the pan.

5. White sugar method

Heat the pot and pour in the oil. When the oil is almost hot, add a small amount of white sugar. When the sugar turns slightly yellow, put the fish in and add the second fish. There is no need to add sugar, so the fried fish will not stick to the pan and will be delicious.