Fish is fresh and tender, without thick tendons, and the fiber structure is not tight and the thermal conductivity is poor. When frying fish, the skin of the fish sticks to the pan easily. The non-stick pan for frying fish can be made in the following four ways:

1. Wash the pan, dry it and heat it. Wipe a layer of ginger juice on the bottom of the pot with fresh ginger, then heat it with oil and fry the fish in oil, so that the skin of the fish will not stick to the pot.

2. Wash the fish (large pieces of fish), put a layer of egg paste on it, then fry it in the pot, and turn the other side over when it is golden brown, so that it won't stick to the pot.

3. Dip the washed fish and fish pieces in a thin layer of flour and fry them in an oil pan, which can make the fish shape complete and the fish skin not stick to the pan.

4. before frying, marinate the fish or fish pieces with fine salt and cooking wine, and then put them in the oil pan, which can also make the fish skin not stick to the pan.