There are two kinds of fried fish. Fish is directly hung with water starch and fried in a pot. The second kind is dipped in egg liquid first, then rolled with dry starch and fried in a pot. You can do both. Add a little salt to water starch and egg liquid, and it will be delicious when fried. I think it's easier to control the cold oil in the pot. You think the oil temperature is too high, and you just paste it out of the pot and can't stand it. In addition, the water in the fish body suddenly decreases, and the fish skin is easy to crack. Fish will break through starch or egg liquid and stick directly to the bottom of the pot. That's all, I hope it can be adopted. Thank you.