If the fish is fried well, it will be fragrant and delicious, crispy on the outside and tender on the inside, and is especially delicious with rice. Many people often encounter this trouble when frying fish. When frying fish, the skin easily falls off and sticks to the pan. The same is true for saury. If the method is wrong, the skin will stick to the pan.

When pan-fried saury sticks to the pan, it usually means that the method of frying the fish is incorrect. Now I will summarize some methods and tips for frying fish to solve the problem for you. What details should be done before frying fish?

If possible, we try to choose fresh saury to buy. When buying fish, you can press the fish meat with your fingers. Fish with firm flesh is relatively fresh and easier to shape when frying.

After cleaning the fish, be sure to dry the water on the skin before frying it, otherwise it will easily stick to the pan. If you are in a hurry, you can dip it in a layer of flour to absorb the water or use kitchen paper to absorb the moisture on the surface of the saury. What details should you pay attention to when frying fish?

Wrap the drained saury with a layer of egg liquid. When the oil is hot in the pan, add the saury. Because the egg liquid is easy to form when heated, it protects the fish skin and prevents it from sticking. , can also add flavor and color. The skin of the fried fish will be golden, crispy on the outside and tender on the inside, beautiful and delicious.

When frying fish, be sure to clean the pot thoroughly. After heating the pot, add oil, then add a small amount of salt and stir. When the oil is hot enough, place the fish in pieces at intervals. Put it into the pot, fry it over high heat until it is set, then turn to medium-low heat and fry slowly until both sides are golden brown.

When putting fish into the pan for frying, do not put too much in at once, otherwise the oil temperature will drop suddenly, the fish skin will not be set quickly, and it will be difficult to brown and cause it to stick to the pan. What should I do if the saury sticks to the pan?

Everything is just in case. If the fried fish sticks to the pan due to improper method or operation error, don’t worry at this time. Don’t forcefully shovel the fish up. We should first turn off the fire and let the fish stick to the pan. The fish cools naturally in the pot. When the temperature in the pot drops, the fish skin and the pot will slowly separate. At this time, you can gently lift the fish up with a spatula without sticking to the pot at all.

Now let me share the home cooking method of saury, let’s learn together. — Home-style cooking of saury—

Preparation materials:

Appropriate amounts of saury, eggs, flour, shredded ginger, green onions, pepper, cooking wine, and oil and salt

Production process:

Step 1: Wash and cut the saury into pieces, put it in a basin, add an appropriate amount of salt, cooking wine, shredded ginger, green onions and peppercorns, stir evenly, and marinate for 10 minutes.

Step 2: Wash the pot, turn on high heat to completely dry out the water in the pot. After the pot is heated, add an appropriate amount of cooking oil and salt and shake well. Adding salt can prevent oil splashing. It can also prevent fish from sticking to the pan when frying.

Step 3: After the oil is heated, first dip the marinated fish in a layer of flour, then wrap it in a layer of egg liquid, put it into the pot piece by piece, and fry it over high heat until it is set. Fry over low heat until golden brown on both sides. — Summary —

The saury fried in this way will not stick to the pan, and is golden on both sides, crispy on the outside and tender on the inside. The key point is to heat the oil in the pan and add salt, first dip it in a layer of flour to remove moisture, and then wrap it in a layer The egg liquid protects the fish skin before frying in the pan. The egg liquid will set quickly when it encounters hot oil. After setting, turn to medium to low heat and fry slowly, so that the fried fish will not stick to the pan, and it will look good and be delicious.