Fry fish before the fish and the pan are to do a little treatment, the operation is as follows:

1, to fry the fish to deal with the internal organs, water rinse clean, absorbent paper with absorbent paper to absorb the surface of the water.

2, frying pan on a heat source for a while, until the pan is hot and then put the oil, rotate the pan along a circle, so that the pan body can be coated with oil all around.

3, turn off the heat and pour out the oil from the hot pan, re-pour in the cool oil, turn on the heat, put in the packed fish, don't move it yet and fry it for about 3 minutes.

4, fry the fish on the side of the browning and hard skin, turn over, and fry the other side, the same way, do not just turn over and move, let it crust itself. This way, the fried fish will not only not stick to the pan, the skin can also ensure the integrity of the fish.