How to fry fish without breaking the skin? 1 After cleaning up the fish, marinate them with salt to remove water, and marinate them for at least 30 minutes. Don't marinate the fish together. Marinate them one by one, and if possible, it's best to hang them and marinate them, so that the water in the fish can be easily removed.

2. If you are in a hurry to eat fish, it is fresh fish, and you don't have time to wait for more than 30 minutes to marinate, then use a little starch or flour. First, spread the fish evenly with salt and cooking wine. When you pat a little starch or flour on both sides of the fish and fry it directly in the pan, it usually doesn't spoil the appearance, but it tastes worse, because starch and flour destroy the umami taste of the fish.

3, pickled fish, generally have a lot of water, if the pickling time is not enough, you can use oil-absorbing paper to absorb the water of the fish, but this is a waste of oil-absorbing paper, I generally don't need it.

4. There is a common saying in frying fish: "A hot pot cools the oil", which means that the pot must be hot. When it is burned far away from the pot, you can feel that the pot is extremely hot. This is the kind that you control the temperature yourself, and the oil is cool oil. After the oil is put into the pot, use oil to evenly dip the pot. When the oil temperature rises, the oil temperature is generally 70% hot. I haven't measured the temperature specifically, so I have to control it myself. This way, fish.

5. After the fish is put into the pot, don't turn it over in a hurry. Because it expands with heat and contracts with cold, the fish will shrink with it. Then turn the fish over, and the fish will be broken and fried slowly in medium heat. When the fish is fried until one side is hard, the fish tail is tilted and the bottom of the pot is shaken, the fish will naturally turn over.

6. There is also a common expression in cooking fish. This is what my mother often says: "Salted fish is light meat, meat is ginger and fish is onion", that is, cooking fish has to be salty than meat, cooking meat is salty than fish, cooking meat has to add more ginger, cooking fish has to add more onions, and the fish thus made is delicious and beautiful.

7, hot pot cold oil, you can also add a little salt to the oil, so that the salt is opened, and it will not touch the pot when frying fish.

8. Burn the pot hot, wipe the pot evenly with a piece of ginger, and then add oil to heat it up, so it won't stick to the pot.

9. Now everyone likes to use a non-stick pan. Generally, fried fish will not stick to the pan, provided that the fish is drained.