Food & Receipts

Frying fish without pouring oil into the frying pan beforehand, add this ingredient without fear of splattering oil for a crispy and fragrant result

With 40 years of experience, a chef shares tips on how to pan-fry fish without it sticking to the pan and the skin staying intact.

Administrator

13 March, 2024

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There are many ways to prepare fish, from braising, steaming, to frying…however, among them, frying fish is the most popular and easiest method, often preferred by many people. However, frying fish is not as simple as just pouring oil into the fryer, there are many important steps to note to make the fried fish more delicious.

A common mistake when frying fish is pouring oil beforehand, this can make the fish stick to the pan, affecting the flavor and appearance.

Instead, before frying the fish, you should use ginger to rub the pan and sprinkle a little salt on the bottom of the pan before it gets hot. Using ginger not only helps prevent the fish from burning, but also enhances the flavor, making the fish tender and more delicious.

Step 1: After buying the fish, clean and rinse it.

Step 2: Clean the fish, make a few cuts on the back of the fish, put it in a bowl, add a little salt and cooking wine, marinate the fish for about ten minutes. This marinating method helps eliminate the fishy smell and enhance the flavor of the fish.

Step 3: After marinating, take the fish out and let it dry. Prepare a pan, use thin slices of ginger to lightly wipe the bottom of the pan. Then add cooking oil and a little salt, then fry the fish over low heat until it is almost cooked, then flip it to fry the other side.

Still following a similar method as before, fry slowly over low heat until both sides are golden brown, the fish is ready to be enjoyed.

At this point, you will see that the fish has a uniform golden color, the fish skin does not have any signs of damage, the fried fish emits a strong and enticing aroma when smelled.

Enjoy your meal and don’t forget to introduce it to your friends and loved ones.

Frequently asked questions

Pouring oil into the pan beforehand can cause the fish to stick to the pan, affecting its flavor and appearance. This is a common mistake that should be avoided.

Before heating the pan, rub the surface with ginger and sprinkle a little salt. This will not only prevent the fish from burning but also enhance its flavor.

Firstly, clean and rinse the fish. Make a few cuts on the back, then marinate it in a bowl with salt and cooking wine for about ten minutes to eliminate any fishy smell. Pat the fish dry, then fry it slowly over low heat until both sides are golden brown and the fish is cooked through.

The fish is ready when it has a uniform golden color and the skin is undamaged. It will also emit a strong, enticing aroma.