1. Wash the pan, dry it and heat it. Wipe a layer of ginger juice on the bottom of the pot with fresh ginger, then heat it with oil and fry the fish in oil, so that the skin of the fish will not stick to the pot.
2. Wash the fish (large pieces of fish), put a layer of egg paste on it, then fry it in the pot, and turn the other side over when it is golden brown, so that it won't stick to the pot.
3. Dip the washed fish and fish pieces in a thin layer of flour and fry them in an oil pan, which can make the fish shape complete and the fish skin not stick to the pan.
4. before frying, marinate the fish or fish pieces with fine salt and cooking wine, and then put them in the oil pan, which can also make the fish skin not stick to the pan.
There are secrets to frying fish: fresh fish, hot pot, less oil, warm fire and less stirring.
Add 1-2 slices of ginger after the oil is put into the pot, so it is not easy to stick to the pot and peel when frying fish. In order to avoid the fish sticking to the pan, some people are used to wrapping a layer of raw powder on the fish when frying. I advise you to change this habit, so that the fish won't stick to the pot, the taste is all in the appearance, and the fish flavor will not come out.
In addition, fish is not a good material to master in cooking, and the heat is the key to success or failure. Many people fry fish either by breaking the skin or sticking to the pot. If they fry fish, they need enough oil and heat to be crisp and dry. Fish frying needs heat, oil and warmth.
When the fish is in the pot, don't touch it. This is the secret and the only way to fry fish. I'm afraid I'm not familiar with it. If I keep turning it over, it will be self-defeating, and it will be unrecognizable after three or two times. Before that, be sure to wait until the pot is hot before you drain the oil. The fish should be dried and put into the pot. Fry lightly with low heat. Don't push it in a hurry. If you don't use the pot, tilt it occasionally to make the fire evenly heated, and don't control the fire too hard.
If you just fry the fish (not for cooking), fry it for about ten minutes, and then turn it over when the skin is set. At this time, when the meat is cooked, the juice in the middle can still be retained. If the spatula touches it, it will be too strong. In fact, because some people are afraid that the fish is not cooked, it is not a smart way to draw a knife edge on the fish in advance. Once the fish is cut open, the soup is easy to lose, and the dry fried fish should not be too big.
Also, if you want to cook fish, before that, the fish should generally be fried, but it should be slightly fried. You can't brown the fried fish on both sides, so the fish will be old and messy.