4 Tips for Frying Fish in a Non-Stick Pan [Original]

Old man Kong said: "Governing a big country is like cooking small fish, but too many things will make them rotten." Cooking fish is not an easy task.

Few private cooks and cooks have received professional training in cooking, and it is extremely rare for them to fry fish as they please. When cooking fish at home, the most embarrassing thing is that the fried fish sticks to the pan and becomes rotten when turned over.

A skill is easy to learn, but a skill is hard to come by. After much exploration, I finally figured out the trick.

1. Heat.

Heat the pot over high heat. Heat the pot over high heat until the oil reaches 80-90% heat. If you use ordinary rapeseed oil, burn it until the oil starts to smoke in the pot.

Fry the fish over medium heat. Use medium heat when frying fish. If the fish is small, use low heat instead. Pay special attention: turn down the heat before putting the fish into the pot. There is water in the fish, and some oil will splash out when it is put into the hot oil. If the fire is too high, it will easily burn the oil in the pot. If you are more timid, you can turn off the heat first, put in the fish, and then light the fire again. This way safety is guaranteed.

Fry and then turn. Do not flip the fish until it is cooked. To see if it is cooked well, turn the spatula over, with the bottom side facing up, and push the fish gently. Once fried, push it and move it, and you can flip it over and fry the other side.

2. Oil pan.

Using a pot is very important. The pot must be clean and oily. Frying fish in a pan with little oil is bound to fail. In addition, fish cannot be fried in pots that have just boiled water, cooked noodles and dumplings, or cooked vegetable soup. If you really want to use such a pan to fry fish, you can put oil in it, heat it to 70% to 80% heat, then pour it out, then add cold oil and heat it again, repeat this several times until the pan is full of oil, and then fry the fish.

3. Choose oil.

Only rapeseed oil and ordinary blended oil can be used for frying fish. These oils can reach higher oil temperatures. Low-temperature oils such as sesame oil are the easiest to astringent and are not suitable for frying or stir-frying.

4. Choose fish.

Fish with thin skin, thick flesh and tender flesh are not suitable for frying. You can fry it. Add more oil, wipe the surface water of the fish dry, and then fry it in the oil pan. If your skills are not high, do not fry or deep-fry this type of fish. It can be cooked by roasting, steaming, stewing, braising, etc.

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Friendly tips: 1. No matter which one of the above four items is ignored, it will fail.

2. Be sure to turn down the heat. It is best to turn off the heat before putting the fish into the

pot to avoid burning the oil in the pot.