How to fry fish pieces and crisp and yellow non-stick method is as follows:

1, with the water control of the fish to dip egg white (filtered yolk, a little stirring a few times), dipped in the whole body.

2, frying oil 6-7 minutes hot, handheld fish tail from the side of the pan slipped down the pot, fish tail do not dip in the oil, a few moments of frying, handheld fish tail turn over to fry the other side. A few moments of frying, handheld fish tail turn over and fry the other side. longer into charred, turn over. Then turn over.

3, the pan is hot and pour oil, oil is almost hot, put a small amount of sugar, sugar color into a yellowish, put the fish, put the second do not have to add sugar, so that the fish fried both non-stick pan and color delicious aroma.

4, the fish body smeared with a small amount of oil, under the hot frying pan after changing to a small fire, what fish can be fried, browning, complete, never stick to the pan.

History of Fried Fish Nuggets:

Fried fish first appeared in the 17th century, originating from Spanish Jews living in England. Every Sabbath when they could not cook, they would make fried fish in advance for easy preservation at noon on Fridays, and this has been their traditional custom. However, due to the limitations of fishing technology and social development, this food was not popularized.

The 19th century was a time of industrial boom in Britain, and fishing techniques in the North Sea developed rapidly, allowing fresh fish to be delivered quickly to densely populated areas. This prompted large quantities of fish to make their way to the tables of the British people, and in the early 1900s, Jews from Eastern Europe came to the UK in large numbers to avoid persecution, as well as bringing their traditional foods to the UK.