Fish meat is tender, no thicker sinews, fiber tissue is not tight, poor thermal conductivity, frying fish skin is easy to stick to the pan. Frying fish non-stick pan can be in accordance with the following four methods:

1, first wash the pan, dry, hot, fresh ginger in the bottom of the pan smeared with a layer of ginger juice, and then put the oil heating, oil heat frying fish, fish skin will not stick to the pan.

2, cleaned fish (large section into fish pieces), so that a layer of egg paste, and then pan frying, frying to golden brown when the other side of the flip frying, so that will not stick to the pan.

3, the cleaned fish, fish pieces, coated with a thin layer of flour, into the frying pan frying, can make the fish shape integrity, fish skin does not stick to the pan.

4, before frying, fish or fish pieces with fine salt, cooking wine marinade, and then under the frying pan, so that the fish skin does not stick to the pan