Why Fish Often Stick to the Pan When Fried

Before discovering the secret, you need to know why fish often stick to the pan when fried:
-
The fish is still wet, causing oil splatter and sticking to the pan.
-
The pan is not hot enough when the fish is added, causing the skin to tear and peel.
-
The oil is not deep enough to submerge the fish, or the heat is uneven, resulting in uneven cooking.
-
The fish skin is not prepared properly, making it soft and prone to breaking.
The Secret Ingredient: A Teaspoon of Flour
Flour is the secret ingredient that ensures your fish is crispy and doesn’t stick to the pan.
Here’s how you do it:
-
After cleaning the fish, make sure it’s completely dry, or use a paper towel to pat it dry.
-
Mix one teaspoon of dry flour (the kind used for baking) and sprinkle it evenly on both sides of the fish.
-
Gently pat the fish with your hands to ensure a thin coating of flour.
-
Heat the pan, add oil, and let it get really hot before placing the fish in the pan for frying.
Why Flour Works Wonders for Frying Fish
-
It creates a light, crispy coating, giving the fish an appealing golden color.
-
Flour acts as an effective barrier between the fish and the pan, preventing sticking.
-
It helps retain moisture in the fish, ensuring the flesh remains tender and not dry.
-
The flour also helps reduce the fishy odor, especially when you add a pinch of salt or pepper to the flour.

A Few Notes When Using This Trick
-
Avoid using too much flour to prevent a thick coating that may burn.
-
Dry flour works better than other types of starch, like cornstarch or tapioca starch, when used sparingly.
-
Combine flour with turmeric in a 4:1 ratio for better color and to neutralize the fishy smell.
-
Even if you’re using a non-stick pan, it’s recommended to use flour to achieve even browning and crispness.
Extra Tips for Frying Fish Like a Pro
-
Marinate the fish with lemon juice or ginger to neutralize the fishy odor.
-
Add a crushed slice of ginger to the oil to prevent sticking and enhance the aroma.
-
Don’t flip the fish too soon—wait until the underside is golden before turning it over to prevent breakage.
-
Use paper towels to absorb excess oil after frying for a less greasy and longer-lasting crispness.
With just a teaspoon of flour, you can transform your fried fish into a crispy, non-stick, evenly cooked, and mouthwatering dish, just like at your favorite restaurant. Give it a try today, and you’ll be amazed at the results!
The Ultimate Guide to Crispy Fried Shrimp: A Secret Ingredient for that Crunch!
With this mouth-watering recipe for crispy fried shrimp, you’ll be able to create a delicious and addictive dish that will have everyone asking for more. The shrimp are coated in a light and crispy batter, creating a texture sensation that’s hard to resist. This dish is a must-try for any seafood lover!