Tips a: frying fish, do not rush to put the fish into the pan to fry, this is particularly easy to stick to the pan, resulting in fish skin broken, then the fish meat will be scattered, the whole fish looks incomplete, so directly under the pan frying fish is wrong! Should do so, a large fire will be hot, hot, take a piece of ginger with a cut, wipe back and forth on the pan surface, the entire pan surface are wiped, pour cooking oil, burn warm, adjust the small fire slow frying, so you can avoid the fish skin sticking to the pan, ginger juice wiped on the surface of the pan, the equivalent of more than one layer, to avoid direct contact with the surface of the pot of ginger, and there is also a deodorization effect.

Tip 2: before frying fish, you need to dry the water on the surface of the fish, with a kitchen paper towel or a clean cloth to wipe, do not put the fish with moisture directly into the frying pan, otherwise the fish will immediately stick to the pan, and will also fry the pan, more trouble. You can also put the fish in the flour to roll a little, with the hand will be excess flour gently pat off, leaving a thin layer, sticky flour fish and then put the pan frying, but also can prevent sticking to the pan broken skin.

Learn the above 2 techniques, frying fish more easily, in addition to the need to master a few points:

1, want to fry the fish more fragrant fish without fishy flavor, you need to deal with the fish, can not be left with blood, but also need to use the ginger to fishy, marinated in seasoning;

2, frying fish can not be in a hurry, you need to slow frying on a small fire until one side of the frying is good, completely fixed, before you can turn over to fry the other side, if one side has not been fried, the other side, the other side is not fried. The other side, if one side is not yet fried, anxious to turn over, or direct fire fast frying, are the wrong approach, will lead to frying fish failure.