How to fry fish without sticking to the pan

Fish is a very common food in our daily life, and there are many ways to cook fish. Fish meat is not only delicate and smooth in taste, but also has very high nutritional value. We usually cook fish no matter the size by frying. However, if you are not careful when frying fish, the fish meat will stick to the pan. This will not only affect the taste of the fish meat, but will also damage the service life of the pan.

method:

1. Remember the key point of hot pan and cold oil, which is one of the tricks that all chefs know.

2. Use the drained fish to dip in egg white (filter out the egg yolk and stir it a few times) and dip the whole body in it.

3. If the fish is too wet, you can dip it in flour first and then in egg white.

4. You can also dip it in a mixture of flour and egg white (the flour must be a small amount, too much will become a paste).

5. When frying, when the oil is 6-7 minutes hot, slide the fish tail from the edge of the pan into the pan. Do not let the fish tail get wet with oil. Fry for a while, then turn the fish tail over and fry the other side. After a while, it turns brown and then turns over. Then turn brown.

6. Heat the pan and pour in oil. When the oil is almost hot, add a small amount of sugar. When the sugar turns slightly yellow, put the fish in. There is no need to add sugar when putting the second fish in. This way, the fried fish will not stick to the pan and will be delicious and fragrant.

7. Apply a small amount of oil on the fish body, put it into the hot oil pan and then turn to low heat. Any fish can be fried well, golden brown and intact, and it will never stick to the pan.

8. Not only should you wash the pot clean, but you should also add salt when the oil is hot. The most important point is that the oil temperature should not be too high. When it is about 6 or 7 degrees hot, you should turn down the heat. If you fry the fish slowly like this, it will become golden brown and look very beautiful.