One, frying fish with a frying pan.

1, specialized frying pan, pan inside the natural formation of a film of oil, looking at the overall oil is. Most families do not specialize in pan frying, are frying and stewing a pot.

2, originally fried vegetables burned out of the oil film, a stew on the destruction of all. The general public can not notice, and then used to fry fish, fry ten times sticky ten times, tried and true, the old driver also fear.

3, in this case, wash the pot, high heat over the air, pour half a spoonful of oil burned to smoke, burned while shaking well. Let it cool and then burn it will not stick to the pan, because of the coating of oil.

Two, directly under the pan frying, not hanging pulp wrap paste.

1, the fish body should be dry without water;

2, make sure the frying pan oil film intact;

3, to be on the safe side, cold pan and cold oil and then sprinkle a layer of salt, heat up the fish.

Three, hanging batter fried fish

1, eggs and flour plate into a thin paste, fish put inside the dip, and then put the hot pan, waiting for one side of the frying yellow and then turn over, both sides of the frying on the victory completed.

1, frying fish, fish under the frying pan do not immediately turn. Wait to turn the fish until the skin is golden brown.

2, cooking vinegar is to remove the fishy freshness, this time more vinegar is not afraid, because also stewed, so not afraid of out of the pan will have a sour taste. Frying fish does not break the skin of the trick: the pan will be washed and dried hot, with ginger in the pan back and forth, and then put the oil, when the oil is hot, and then put the fish into the frying. This way the fish will not break the skin.

3, will break the egg into a bowl and stir, and then wash the fish or fish pieces into the bowl, so that the fish coated with a layer of egg sauce, and then into the hot frying pan. This way the fried fish will not stick to the pan.

Reference

Baidu Encyclopedia - Frying Fish