The first part of this question and answer answers "Why does fried fish stick to the pot", and the second part explains in detail the specific skills of "frying fish does not stick to the pot". Welcome to collect comments!

The reasons that lead to fish skin cracking and sticking to the pot can be roughly divided into three reasons!

The first reason: the fish problem!

If it is frozen fish or stale fish, after pickling, it will be fried in the pan, and 90% of the fish skin may be separated from the fish!

The second question: the pot is not cooked well, or the material of the pot is wrong!

It is best to use an iron pan or a non-stick pan for frying fish, and the thickness of the bottom of the pan is better to be thicker and the heat dissipation speed is slower. Such a pan is not easy to stick to the pan whether frying fish or cooking.

The third question: the control of temperature!

Fish frying needs hot oil in a hot pan, and the most important thing is that the temperature of the frying pan should be high! Generally, the temperature of the oil in the pot should be around 180 degrees, so as to evaporate the water on the surface of the fish skin at the first time, and then fry the fish skin to brown at a constant temperature.

In this process, if the temperature is too high, it will zoom and turn black. If the temperature is too low, the water inside the fish will be diverted, which will cause the fish to separate from the skin! Therefore, in the process of frying fish, we usually keep medium heat.

PS: The fire power of the hotel is too strong. If the temperature in the furnace is too high, it can be adjusted to a medium or small fire.

Next, what are the specific skills of frying fish for your reference.

Skill 1: the choice of pot!

It is best to choose a thick-bottomed iron pan or a non-stick pan! It's best not to choose stainless steel wok, because stainless steel wok is generally thin and has fast heat transfer, but also fast heat dissipation! It may be that the temperature of the fish is very high when it is cooked, but after the water on the surface of the fish skin evaporates, it is easy to lower the temperature of the bottom of the pot, and the frying effect cannot be achieved.

Tip 2: After the fish is marinated, shake off the excess water as much as possible.

Tip 3: Before frying fish, raise the temperature of the pot to above 200 degrees, then pour it out after adding oil to heat it, and add oil to heat it again! Simply put, it is hot oil in a hot pot.

This practice can make the high temperature at the bottom of the pot as long as possible. In particular, the step of frying fish at home is very important, because the firepower of the family stove is very small!

Tip 4: When frying fish, the amount of oil in the bottom of the pot should be moderate!

For example, braised whole fish or fried fish cakes, they need different amounts of oil! Generally speaking, the amount of oil in the bottom of frying fish pot is about 2-40ml.

Tip 5: Before frying fish, sprinkle a little salt in the oil at the bottom of the pot, which can effectively prevent the pot from sticking! You can also wipe the bottom of the pot with ginger and add oil to make it difficult to stick to the pot.

Tip 6: When frying fish, it is especially forbidden to flip the fish frequently! Otherwise, it is very likely that the fish skin will fall off and the fish will rot.

If conditions permit, don't use a spoon to move the fish when frying, except when the fish is turned over! Just turn the pot back and forth, left and right, so that every part of the fish is evenly heated, resulting in coking reaction.

Tip 6: Before frying fish, dip a little flour on the fish, then shake it hard and leave a little evenly.

Tip 7: When frying fish, avoid the whole fire! After the fish is cooked, it can usually be cooked with medium or small fire.

Whether it's boiling soup or braising in soy sauce, the fried fish has less fishy smell, is cooked faster, and is easier to taste. Simply put, the fried fish tastes fresher and the soup is thicker!

The most typical ones are fish head soup and crucian carp soup, both of which need to be fried before they have a good taste and concentration, otherwise the soup is transparent and not fresh, and has a fishy smell.