Frying fish sounds simple, but many people end up with oil splattering everywhere, fish sticking to the pan, or fillets that break apart before they even hit the plate. According to cooking experts, the real issue isn’t the fish—it’s the technique. And the solution is surprisingly simple.

To achieve golden, crispy, non-sticky fried fish, you shouldn’t rely on oil alone. Adding just two additional ingredients can completely change the result, making cooking safer, cleaner, and far more delicious.

1. Add a Small Pinch of Salt to the Oil

Many professional chefs use this trick:
Before placing the fish in the pan, sprinkle a tiny amount of salt directly into the hot oil.

Why it works:

• Salt helps reduce the moisture at the pan’s surface.

• It minimizes splattering by stabilizing the oil.

• It creates a protective layer that prevents the fish from sticking.

This simple step helps keep the kitchen clean and reduces the risk of oil burns—something anyone who has fried fish knows too well.

2. Add a Spoonful of Flour or Starch to the Pan

Another expert-approved method is adding a tablespoon of all-purpose flour or cornstarch to the oil before frying.

Benefits:

• Creates an ultra-thin crust on the pan that keeps the fish intact.

• Prevents sticking, even with delicate fish fillets.

• Helps the fish skin crisp up beautifully.

• Reduces oil popping by absorbing excess moisture.

Just sprinkle the flour evenly into the oil, swirl lightly, then add your fish. The difference is immediate.

Extra Tips for Crispy, Golden, Non-Stick Fried Fish

✔ Dry the fish thoroughly

Moisture is the enemy of crispiness. Always pat the fish dry to avoid splattering.

✔ Heat the oil before adding fish

Warm oil causes sticking. Hot oil (but not smoking) creates instant searing.

✔ Avoid flipping too early

Let the fish naturally release from the pan. If it’s sticking, it’s not ready to turn.

✔ Lightly coat the fish with seasoning or flour

A thin layer of seasoning, rice flour, or cornstarch enhances crispiness.

Why these tips matter

For many families, fried fish is a weekly staple. But constant oil splattering and the fear of breaking apart the fish discourage people from making it often. These two simple additions—salt and flour/starch—not only improve the taste and texture but also make the cooking process safer and cleaner.

By applying these small adjustments, you can enjoy perfectly crisp, aromatic fried fish every time without stress or mess.