Fried fish is a favorite dish of many people because of its delicious, sweet and attractive taste. If frying fish using a non-stick pan will not worry about the pan, but many people just like to use a regular pan, so how to make the fried fish always crispy, whole, not close to the pan or broken?
1. The surface of the fish must be dry and free from water
If the fish is washed and then fried immediately, the water on the surface of the fish just splashes the oil and closes the pan. Therefore, before frying fish, use a paper towel to dry the entire surface of the fish.
2. Use ginger
Before frying the fish, use a slice of ginger all over the pan. This is one of the most effective ways to prevent sticking when frying fish, it even works when frying other foods. After rubbing the pan with ginger, pour in cooking oil, you just need to drop the fish in and fry it.
3. Use cold oil
We often heat cooking oil in a pan and then put fish or other foods into the pan to fry. However, this chef suggested that cold oil should be used for frying. That is, you just need to pour oil into the pan, then drop the fish in, turn on the low heat to fry.
During the frying process, you should also keep the heat low so that the fish cooks slowly. When the fish is cooked, open the fire so that the outer skin of the fish is golden and crispy.
4. Apply egg whites
Before frying fish, applying egg white all over the surface of the fish will make the fish taste good, not close to the pan, and crispy skin. Many people use starch to coat the fish, but the starch will reduce the flavor of the fish.
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