When cooking fish at home, the most embarrassing thing is that the fried fish sticks to the pot, and when it is turned over, it will rot and burn. That's because the fish skin is tender, has no thick tendons, and the fiber structure is not tight and the thermal conductivity is poor, so it is easy to stick to the pot when frying fish. How to fry fish without sticking to the bottom of the pan? Here are some simple skills for frying fish in a non-stick pan. 1. Wash the pan before frying the fish, dry it and heat it, then drain the oil and turn the pan slightly so that there is oil around the pan. When the oil is hot, put the fish in, fry the skin until golden brown, and then turn it over, so that the fish will not stick to the pot. If the oil is not hot, the fish skin will easily stick to the pot. 2. After washing the fish (the big fish can be cut into pieces), apply a thin layer. After the oil in the pot is hot, put the fish in and fry until golden brown, and then turn over the other side. The fish pieces fried in this way are complete and will not stick to the pot. 3. Break the eggs and pour them into a bowl and stir well. Then put the washed fish or fish pieces into the bowl respectively, so that the fish is covered with a layer of egg juice, and then fry them in a hot oil pan. The fried fish will not stick to the pot. 4. White sugar can make fish stick to the pot. When frying fish, the pan is hot, and then the oil is poured in. When the oil is almost hot, a small amount of white sugar is added. When the white sugar turns slightly Huang Shi, the fish is put into the pan, so that the fried fish is not sticky and delicious. 5. Rub a small amount of oil on the fish, turn it to a small fire after heating the oil pan, and any fish can be fried well, brown and complete, and never stick to the pan. 6. Apply a layer of fresh ginger or ginger juice to the bottom of the pot, then put the oil and put the fish after the oil is hot, so it does not stick to the pot. 7. The fish body is wrapped in egg juice or white flour, and it can also be cooked under medium fire. 8. Fried fish can only use rapeseed oil and common blended oil. These oils can reach a higher oil temperature. Low-temperature oils such as sesame oil are the easiest to astringent and are not suitable for frying and frying. 9. Choose fish. Fish with thin skin and tender flesh are not suitable for frying, but can be fried, put more oil, dry the water on the surface of the fish and fry in an oil pan. Don't fry or fry this kind of fish when the skill is not high. Roasting, steaming, stewing and braising can be used instead. Tips for China Eating Net: All rights reserved, please indicate the source statement: This article and all recipes, articles, knowledge and data published in China Eating Net Food Encyclopedia are for reference only, please check them yourself before use, and the risks arising therefrom are borne by you personally. China Eating Network "Dining Encyclopedia" strives to become a professional life service platform that provides the best practical food, recipes and recipes, professional health knowledge, life tips and ingredients introduction.