Why Fish Often Stick to the Pan When Fried

Add a teaspoon of this when frying fish: both sides are crisp and evenly cooked without sticking to the pan

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.

Add a teaspoon of this when frying fish: both sides are crisp and evenly cooked without sticking to the pan

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!

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