Tricks for frying fish in non-stick pans:

The first point: handle the fish well. First, dry the water inside and outside the fish. Be careful not to just wipe the outside, but also dry the water inside, especially the belly and head of the fish. If the water is not wiped dry, oil will easily come out when frying the fish, and it will be bad if you get burned by the hot oil. After drying the water, pat a layer of dry powder on the surface of the fish, either dry flour or dry starch, a thin layer will do. This will prevent sticking to the pan, and secondly, prevent residual moisture from causing oil to swell.

Second point: Use low heat when frying fish. Never use high heat, use low heat to slowly fry the fish until golden brown and hard. If you use high heat, the fish will be fried if you are not careful, and it will also easily stick to the pan.

The third point: pay attention to the time when the fish turns over. Be sure to wait until the surface of the fish skin is fried until golden brown and hard before turning it over. If you turn it too early, the fish has not yet been fried and set, and it is easy to stick to the pan. Sometimes the entire fish skin will stick to the pan. You may be worried that if you don’t turn the fish for a long time, will it become burnt? Actually no, first of all we fry it over low heat. Secondly, if the fish is burnt, you can see smoke and smell the burnt smell.