2. It is best to use a flat-bottomed non-stick pan. Add a little peanut oil after heating (you can put a little oil in the pot).
3. After the oil is heated, add the drained white fish; Turn the heat down and cover the pot. In this way, the fish will be cooked quickly and not fried too dry.
4. The skin of the white warehouse fish is relatively thick, and there is generally no phenomenon that the skin breaks the fish, but don't turn it too frequently. It takes about 5-8 minutes to turn over.
Fry both sides until golden brown, and the fish will be cooked.
6. Sprinkle a little salt and pepper or black pepper on the pot.