How to cook fish without sticking to the pan

Grilled fish can be said to be a common dish in our daily life. Grilling fish not only allows the aroma of the fish to be brought out to the fullest, but also makes it easier to blend the flavors of many seasonings, so the taste of grilled fish is excellent. However, in our daily life, we fail to control the heat and cooking time properly, which causes the fish to stick to the pan. Here are some tips on how to cook fish without sticking in a pan.

1. There are secrets to frying fish:

The fish is fresh, the pan is hot, less oil, the heat is warm, and stirring is done less.

After adding oil to the pan, put 1-2 slices of ginger in the oil. This will prevent the fish from sticking to the pan and peeling off easily when frying. In order to prevent the fish from sticking to the pan, some people are used to coating the fish with a layer of cornstarch when frying it. I advise you to change this habit. In this way, the fish will not stick to the pan, but the taste will only be on the surface, and the fish flavor will not be brought out.

In addition, fish is a difficult ingredient to control when cooking, and the heat is the key to success or failure. Many people fail to cure fish because the skin either breaks or the fish sticks to the pan. If you deep-fry fish, you need to use a lot of oil and the temperature should be high enough to make it crispy and dry. To fry fish, the pan must be hot, with less oil and warm heat.

Once the fish is in the pan, do not move it as much as possible. This is the secret and the only way to fry fish. If you are afraid that it is not cooked through and keep turning it over, you will end up making things worse and the fish will be torn into pieces and unrecognizable. Before doing this, you must wait until the pan is hot before adding oil. The fish must also be wiped dry before putting it into the pan. Fry lightly over low heat. Don't rush to push or turn it over. If you are not using a frying pan, just tilt the pan occasionally to allow the heat to be evenly distributed and control the heat so that it is not too strong.

If you simply want to fry the fish (not fry it for the purpose of roasting it), fry it for about ten minutes, and then turn it over when the skin is set. At this point the meat is cooked but the juice in the middle is still retained. If the spatula feels firm when it touches it, it is overcooked. In fact, some people cut incisions on the fish body in advance for fear that it will not be cooked through, but this is not a smart method. Once the fish is cut, the juice will easily flow out. The fish should not be too big when fried.

Also, if you want to grill fish, the fish is usually fried before that, but it should only be fried lightly. Do not fry the fish until both sides are browned before grilling it, otherwise the fish meat will be tough.