The fish is tender, has no thick tendons, and the fiber structure is not tight, and the thermal conductivity is poor. When frying fish, the skin of the fish is easy to stick to the pot. The non-stick pan for frying fish can be prepared according to the following four methods:

1, first clean the pan, dry it and heat it. Put a layer of ginger juice on the bottom of the pan with fresh ginger, then put oil on it and heat it, and fry the fish in oil, so that the fish skin will not stick to the pan.

2. Wash the fish (large pieces of fish) with a layer of egg paste, then fry it in the pan, and turn the other side over when it is golden brown, so as not to stick to the pan.

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.