Method 1: Before frying the fish, clean the pot, dry it and heat it, then add oil and turn the pot slightly so that there is oil all around the pot.

When the oil is hot, add the fish and fry the fish skin until golden brown, then flip it so that the fish does not stick to the pan.

If the oil is not hot and the fish is put in, the fish skin will easily stick to the pan.

Method 2: Clean and dry the pot, heat it up, apply a layer of ginger juice on the bottom of the pot with fresh ginger, then add oil, and when the oil is hot, put the fish in and fry.

This way it won't stick to the pan either.

Method 3: Heat the pan and pour in oil. When the oil is almost hot, add a small amount of sugar. When the sugar turns slightly yellow, put the fish in. There is no need to add sugar when adding the second piece. In this way, the fried fish will not stick to the pan and will be colorful.

Delicious and fragrant.

Method 4: After washing the fish (large fish can be cut into pieces), dip it in a thin layer of flour. After the oil in the pan is hot, put the fish in and fry until golden brown, then flip and fry the other side.

The fish pieces fried in this way are intact and will not stick to the pan.

Method 5: Crack the eggs into a bowl and mix well, then put the washed fish or fish pieces into the bowls respectively, so that the fish is coated with a layer of egg juice, and then fry in a hot oil pan.

The fish fried in this way 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 it in the oil pan. This will also prevent the fish skin from sticking to the pan.

Method 7: Apply a small amount of oil to the fish body, put it in the hot oil pan and then reduce the heat to low. All fish can be fried well, and will be browned and complete without sticking to the pan.

Method 8: When frying fish, if you can apply some vinegar on the fish body, it can also prevent it from sticking to the pan.