Fried fish is a delicious and very popular dish in family meals. When frying fish, you just need to master this little tip to help the dish become more complete and beautiful.

The fish surface must be soaked before frying

First, clean and scale the fish such as removing scales, removing gills, scraping off the black membrane in the fish's belly...

This is an important step to reduce the fishy smell of the fish. Put the cleaned fish in a bowl, add a little wine for fragrance with salt and ginger, leave for 10 minutes. This helps the fish have a stronger flavor after frying and also reduces the moisture on the skin of the fish, making the fish less likely to stick to the pan when fried. If you wash the fish and fry it immediately, the water on the surface of the fish will not only splash oil but also stick to the pan. Therefore, before frying the fish, use a paper towel to absorb the entire surface of the fish. 16
Spray egg whites or vinegar/sugar on fish

Before frying fish, sprinkle egg whites on the surface of the fish to make the fish delicious, not stick to the pan, and the skin crispy.

Or after the fish is marinated, sprinkle a thin layer of vinegar on the surface of the fish. Continue to sprinkle a little sugar water on the fish and then use paper towels to absorb the moisture. The chef explained that sprinkling vinegar and sugar on the fish is a way to protect the fish's skin, helping the fish not to be crushed when frying. Moreover, the fried fish will have crispy skin, with a beautiful red-yellow color.

Use ginger to rub on the pan

Place the pan on the stove, when the pan starts to heat up, use a slice of fresh ginger to rub on the bottom and sides of the pan. Add cooking oil and when the oil is hot, put the cleaned fish in to fry, avoid putting the fish in too early as it will make the fish stick to the pan easily. With the simple tips above, not only will the fish be golden and beautiful, but the fish meat will also have a very characteristic ginger smell.

Coat the fish with a little starch

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If you do not use egg whites on the fish, you can coat it with a little flour. After pre-frying the fish, roll it in a plate of starch so that the starch sticks to all sides of the fish. Add the appropriate amount of cooking oil to the pan, heat the cooking oil (about 70 degrees Celsius), sprinkle a little starch into the pan, shake the pan from left to right a few times to mix the starch into the cooking oil, then put the fish in the pot, fry both sides until golden brown. With this method, the fried fish is guaranteed to be golden brown and crispy, and does not stick to the pan.

Watch the temperature when frying fish

During the frying process, you should only keep the heat low so that the fish cooks slowly. When the fish is cooked, turn up the heat so that the outer skin of the fish is golden and crispy and you're done.

In addition, when frying fish, you should pay attention to the temperature of the cooking oil. The oil temperature must be hot enough before frying the fish. If the cooking oil is not hot enough or you just pour the oil in and put the fish in immediately, the fish will stick to the pan and break quickly, and the fish will not be golden and crispy. To check if the oil is good or not, you can dip the tip of a chopstick into the cooking oil, if you see the oil and bubbles appear at the tip of the chopstick, it is good.