When we make braised fish or stewed fish, we have to fry the fish to golden brown before stewing or braising, in order to make the fish taste more fresh and flavorful. And many people are afraid of is to fry the fish, because every time a little bit not pay attention to the fish skin will not only break, but also will stick to the pan, resulting in fried fish face all wrong, so often fans ask me: "you have no simple and practical frying tips, to ensure that the fish does not break the skin does not stick to the pan"?

In fact, when frying fish, the most afraid of rushing into the pan to fry! Today we will teach you to fry fish 1 trick, as long as in accordance with my method of frying fish, no matter how big the fish, are not broken skin does not stick to the pan, but also to make a good frying fish, golden bright, look at the appetite.

Frying fish a trick

First step: fish skin first salt salted

Fish washed, you need to smear a little bit of salt on the skin of the fish, the fish will be salted for 10 minutes and then frying, you can make the skin of the fish quickly molded. This is because the salt into the fish skin, the fish skin will quickly lose water, and thus harden, and hardened fish skin touches the hot oil, it will be quickly shaped, thus preventing the skin from breaking.

The second step: the bottom of the pan with ginger

The pan will fry the fish after the pan is hot, but also need to use ginger to wipe the bottom of the pan once, because the ginger wipe the bottom of the pan, the bottom of the pan will form a thin layer of protective film, and the fish put into the pot, the fish will not be directly and the bottom of the pan contact with each other, but with the ginger formed by the film together, thus preventing the fish from sticking to the pot. fish from sticking to the wok. When rubbing the bottom of the pan with ginger, you must rub it more than once, so that the film formed on the bottom of the pan can be thicker, thus making the fish fry more shaped.

Step 3: Put more oil in the pan

When frying the fish, you must put more oil in the pan, because more oil in the pan can make the fish meat completely combine with the oil, which can prevent some parts of the fish from not being able to combine with the oil, which can make the skin of the fish break. When frying the fish, the oil in the pan must be hot before you put the fish in it, because high oil temperature is what makes the skin set quickly.

Step 4: Fry the fish over high heat

Frying the fish over high heat is necessary throughout because high heat keeps the oil temperature at 250 degrees all the time, and it also allows the skin and water in the fish to lose moisture quickly, which makes the fish fry more shapely.

So when frying fish, you are most afraid of rushing down the pan to fry! Everyone fried fish, as long as you follow the above steps to fry, to ensure that you can every time simple and fast frying fish without breaking the skin and not sticking to the pan of the fish, no matter what the fish, you can use the above method.