Method 1: Before frying fish will be cleaned, dry the pan after burning hot, and then put the oil, the pan a little turn, so that the pan is surrounded by oil. When the oil is hot, put the fish in, and turn the fish when the skin is fried to golden brown, so that the fish will not stick to the pan. If you put the fish in before the oil is hot, the skin will tend to stick to the pan.

Method 2: Wash and dry the pan and heat it up, put a layer of ginger on the bottom of the pan with fresh ginger, then put the oil in, and when the oil is hot, then put the fish in to fry. This will also not stick to the pan.

Method 3: pan hot pour oil, oil heat almost put a small amount of sugar, sugar color into a yellowish, put the fish, put the second do not have to add sugar, so that the fried fish is not sticky and color delicious aroma.

Method 4: Wash the fish (large fish can be cut into pieces), a thin layer of flour dipped in the pan when the oil is hot, the fish will be put into the frying until golden brown and then turn to fry the other side. This way the fried fish pieces are intact and won't stick to the pan.

Method 5: Break the eggs into a bowl and whisk them together, then put the cleaned fish or fish pieces into the bowl, coat the fish with a layer of egg sauce, and then put them into the hot frying pan to fry. This way the fish will not stick to the pan.

Method 6: Before frying, marinate the fish or fish pieces with fine salt and cooking wine, and then put them into the frying pan, so that the fish skin will not stick to the pan.

Method 7: the fish body smeared with a small amount of oil, under the hot frying pan and then changed to a small fire, any fish can be fried, browned, intact, never stick to the pan.

Method 8: Frying fish, such as the body of the fish coated with some vinegar, can also prevent sticking to the pan.