Because carp meat is particularly tender, there is no thicker sinews, fibrous tissue is not tight, poor thermal conductivity, easy to lead to deep frying carp skin easy to stick to the pan, want to deep frying carp does not stick to the pan you can refer to the following four ways:

1, first wash the pan, dry, hot, fresh ginger in the bottom of the pan smeared with a layer of ginger, and then put the oil to heat up the oil is hot and then put the fish, the skin of the fish will not stick to the pan.

2, cleaned fish (large section into fish pieces), so that a layer of egg batter, and then frying, frying to golden brown when the other side of the flip frying, so that will not stick to the pan.

3, the cleaned fish, fish pieces, dip a thin layer of flour, put into the frying pan frying, can make the fish shape integrity, fish skin does not stick to the pan.

4, before frying, fish or fish pieces with fine salt, cooking wine marinade, and then under the frying pan, which can also make the fish skin does not stick to the pan.