Frying fish in a non-stick pan (the simplest method)

First put the ginger slices in the oil pan, use a spatula to hold the ginger slices and drag them to wipe the pan, and then Add the sliced ??fish fillets and fry them so that the fish skin will not stick to the wall of the pot, and the pieces will look really beautiful.

When the oil is about 50% hot in the pot, add an appropriate amount of refined salt. After the salt is heated for a while, add the sliced ??fish fillets and fry them. The fish skin will not stick to the wall of the pot. The pieces are very beautiful, and the soup cooked with the fish fried in this way is as white as milk and tastes particularly delicious.

The fish meat is tender, without thick tendons, the fibrous tissue is not tight, and the thermal conductivity is poor. When frying fish, the skin easily sticks to the pan. You can follow the following four methods to fry fish in a non-stick pan: ?

1. Wash, dry, and heat the pan. Spread a layer of ginger juice on the bottom of the pan with fresh ginger, and then add oil. Heat the oil and fry the fish so that the fish skin will not stick to the pan.

2. Dip the washed fish (large pieces into fish pieces) with a layer of egg batter, then fry it in a pan. When it is golden brown, flip and fry the other side so that it will not stick. pot.

3. Dip the washed fish and fish pieces in a thin layer of flour and fry them in an oil pan. This will make the fish shape intact and the skin non-stick to the pan.

4. Before frying, marinate the fish or fish pieces with fine salt and cooking wine, and then put it in the oil pan. This will also prevent the fish skin from sticking to the pan.

How to fry fish in a non-stick pan

1. If it is fresh fish, it is not necessary to remove the scales. After washing the fish, dry it to remove the water and fry it in hot oil. If the fish is pickled, the fish scales should be removed and washed before frying.

2. After the pot is heated, pour some cold oil into the pot, pour it out immediately, then pour in the cold oil and fry slowly over low heat.

3. Dip the fish or fish pieces into a thin layer of noodles, or roll it in egg liquid and fry it in hot oil.

4. After the pot is heated, add more oil and let the fish drain away the water. First put the fish on the spatula, then put the spatula into the oil pan. Preheat the fish on the spatula first, then put it into the oil and fry it slowly. .

5. The pan used for frying fish must be scrubbed clean. After sitting in the pan, wipe the hot pan with a piece of fresh ginger, then pour in oil, stir with a spatula to coat the walls of the pan with oil, put the fish in after it is hot, and fry until the skin shrinks. The hair is stiff and slightly yellow.

6. Put a little sugar in the hot oil pan. When the sugar turns slightly yellow, put the fish into the pan. It will not stick to the pan, but also looks delicious and fragrant.

7． If you can apply some vinegar on the fish body, it can also prevent it from sticking to the pan.