Don’t drop the fried fish directly into the pan: Add an extra step for crispy and non-stick skin

Fried fish is a delicious and popular dish in every household. The following article will guide you on how to fry a whole fish, crispy and not sticking to the pan.

22

Soak the water on the fish’s body

The water sticking to the fish is one of the factors that cause the oil to splatter when frying the fish. Moreover, it will affect the crispiness of the fried fish.

To solve this problem, before frying the fish, you should use paper to soak up all the water on the body.

16

Coat the fish with flour or egg whites

Before frying, you can sprinkle some flour on the entire fish. This layer of flour will help the fish not stick to the pan and make it crispy.

A small note is that you should do this step right before frying. Doing it too early will make the water from the fish soak into the flour, causing the fish to easily break apart when fried.

In addition, you can use egg whites instead of flour, it is also very effective. The fish will be golden, crispy, and not stick to the pan.

Make sure the pan is hot before putting the fish in

By doing this, the fish will not release water when in contact with hot oil and will not cause the fish to stick to the pan.

Use ginger to rub the pan surface

This is a helpful tip that not every housewife knows. Before frying the fish, you rub fresh ginger on the pan, then put the pan on the stove to heat it up, and then pour in the oil, and put the fish in to fry.

17

Deep fry the fish

For whole fried fish dishes, a simple way is to deep fry the fish. This method is effective when applied to deep-fried fish.

Fry the skin part first, then turn over to evenly fry all sides

Heat the oil and then put the fish in to fry. However, you should fry the skin first and then turn it over to fry all sides. For fish that has been deboned, you should also fry the skin first and then fry the meat part.

18

Do not put too much fish at once

This is something that maybe not everyone knows. According to the principle, the heat supplied by the fire is limited, but if you put too much fish, it will cause a shortage of heat, leading to unevenly cooked and easily burnt fish. In addition, you should also cover the pan to distribute the heat evenly, helping the fish to cook from inside out.

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