The following are four tips for frying fish in a non-stick pan without breaking the skin:

First, clean the fish, remove scales, internal organs, gills, and wash the fish , the blood and water should also be washed away, and the black film in the belly of the fish should be removed. Its fishy smell is very strong. After washing the fish, wipe off the water on the surface of the fish, and try to keep the surface of the fish skin as dry as possible. Score a few knives on both sides to make it easier to absorb the flavor when firing.

1. Use edible salt to fry fish: heat the pot, add oil, wait until the oil is hot, put some salt in the oil, shake the pot, let the oil cover the pot, and then add the fish. When fried, the fish will not break the skin or stick to the pan.

2. Use ginger to fry fish: first cut two slices of ginger, then heat the pot, use the ginger slices to rub a layer of ginger juice into the pot, then pour in oil, wait until the oil is hot , when frying fish, the skin will not break and it will not stick to the pan.

3. Use flour to fry fish: Coat the surface of the fish with a thin layer of dry flour. You don’t need too much flour, just a thin layer. Add oil to the pot and burn it. Heat it up, and then fry the fish in the oil. This will keep the fish skin intact and the oil will not splash out.

4. Hot pot and cold oil method: Add an appropriate amount of oil to the pot, heat it until it smokes, pour out the hot oil, replace with some new cold oil, and add fish to fry. , this way the fish won’t break the skin and won’t stick to the pan. Fish meat itself is rich in water, so when frying fish, a lot of water will seep out from the inside. If the pot is not hot enough, the fish skin will stick to the pot, and the broken fish skin will cause the fried fish to fall into pieces. ,

Tips: After cleaning up the fish, wipe off the water on the fish. Make sure there is no moisture on the fish. When frying the fish, you also need to pay attention to moving the fish less after it is put into the pot. , fry one side until it is set, and then fry the other side. This is the skill of frying fish. If one side is not fried and set, and you keep flipping it, the fish will be easily broken.