When frying fish, don’t place it straight into the pan—try this trick for crispy, golden, and non-stick fish.
When frying fish, putting it directly into the pan is a mistake. Here are 3 tips from chefs to help prevent the fish skin from cracking and sticking to the pan:
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The first step is to soak the fish. After cleaning the fish, mix it with finely chopped spring onions, cooking wine, light soy sauce, and rice wine. Let it cook for 10 to 15 minutes. This step removes the fishy smell and improves the texture of the meat.
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Next, the second tip is "protecting" the fish. It might sound unusual, but this process is actually quite simple. After marinating the fish, don’t put it straight into the pan. Start by dusting the fish with a thin layer of flour. You don’t need too much, just a light coat. This will keep the fish from sticking to the pan, and the skin will stay intact.
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The final step is to heat the oil first, then let it cool slightly. Shake the pan a bit to ensure the edges are coated in oil, then add the fish and fry over low heat until it’s cooked. When the skin turns golden brown, flip the fish and fry the other side. By now, the fish should be nearly cooked. Also, be careful not to rush when flipping it. Let one side cook fully first to avoid the fillet breaking apart.
Have you learned these three secrets?