Tip# 1:When frying fish, do not rush to put the fish into the pan to fry. This is especially easy to stick to the pan and cause the skin of the fish to break. Then the fish will fall apart and the whole fish will look incomplete.It is wrong to fry the fish directly in the pan! This is the way it should be. When the pan is hot, take a piece of ginger with a mouthful and rub it back and forth across the surface of the pan. Once the entire surface of the pan is wiped clean, pour in the cooking oil, heat it up, turn off the heat and fry slowly. This will avoid the fish skin sticking to the pan, and coating the surface of the pan with ginger is equivalent to an additional layer, avoiding direct contact of ginger with the surface of the pan, and also has the effect of deodorization.

Tip 2:Before frying the fish, you need to dry the water on the surface of the fish, use kitchen paper towel or clean cloth to wipe clean, do not put the fish with water directly into the frying pan, otherwise the fish will stick to the pan immediately after frying, it will fry, it is more troublesome. You can also roll the fish in flour, gently pat off the excess flour with your hands, leaving a thin layer, use the flour to fry the fish in the pan, you can also prevent the skin from sticking to the pan.