Put fish in the pan when it reaches the right temperature
One of the mistakes that many women often make when frying fish and causing the fish to stick to the pan and break is the incorrect frying temperature. That is, when the pan is just slightly hot, they quickly add oil and drop the fish in. As a result, the fish sticks to the pan and the outer crispy skin breaks when flipping the fish.
The main reason is that when the bottom of the pan is not hot enough and the oil is not hot enough, adding fish will cause the protein on the outer surface of the fish to stick to the pan. This is the factor that makes the dish not visually appealing. Therefore, the experience of experienced chefs is to let the pan heat up and then pour in the hot oil, and after cleaning the fish, you should pat dry the surface before dropping it into the hot oil. Only then, whether it’s a big or small fish, your dish will have a golden, crispy, non-sticky appearance!
Flipping the fish too much when frying
Unlike pork, beef has a firm mechanical structure, with long protein fibers, while fish has a loose structure with shorter and softer protein fibers. Therefore, when frying, the cold protein in the fish comes into contact with the hot metal surface of the pan, causing chemical bonds that are difficult to break, leading to sticking and attaching to the pan. If the fish skin is not crispy enough, flipping it too much can cause the fish to break, become mushy, and lose its visual appeal.
Therefore, when frying fish, keep one side golden and crispy. Depending on the thickness and size of the fish, fry for about 8-12 minutes. When one side is golden and crispy, flip it over and fry the other side. The fried fish will have two crispy outer layers, natural golden color, fully cooked and naturally sweet inside.
Being greedy and adding too much fish at once
One of the mistakes when frying fish that causes your dish to break easily is adding too much fish at once. This habit is due to women having many fish to fry and wanting to save time, so they add all of them at once for faster frying. But in reality, wanting to be fast, you have to take it slow, and this careless habit will make you pay the price because the fish will easily break and become difficult to fry. At the same time, frying too much fish at once makes it difficult to control the cooking temperature of the fish, which can lead to undercooked or burnt fish. Therefore, never add too much fish at once just to save time or else your fish dish will be ruined!
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