1. Ensure that the dried fish surface is completely dry, not wet
After processing the fish, you should let the fish surface dry completely. Otherwise, if you rush to fry it right away, the water on the fish surface will cause oil to splatter and make the frying pan sticky.
2. Use ginger
Before frying the fish, slice the ginger thinly and spread it all over the surface of the pan. Then you pour cooking oil into it, wait until the oil is hot and then put the fish in to fry. This method not only works for fish but also for other fried foods.
3. Use cold oil
Many people have a habit of heating up the oil before putting the fish in to fry. But if you use cold oil, you can still achieve the same result. You just need to pour oil into the pan, put the fish in, and turn on the stove at a low heat, so the fish can cook gradually. When the fish is fully cooked, you can turn up the heat to make the skin golden. You should only apply this method with a non-stick pan.
4. Coating the fish with flour
After cleaning the fish thoroughly, you can coat it with flour on a plate, roll it evenly so that the flour sticks all over the fish surface. Then, add an appropriate amount of cooking oil to the pan, heat it up, and then put the fish in to fry. This method ensures that the fish will turn out golden and crispy, without sticking to the pan.
5. Brush the fish with egg white
In addition to the flour coating, you can also brush the fish with egg white all over its body. The egg white not only enhances the taste of the fish, but also prevents the fish from sticking to the pan and makes the skin crispy and delicious.
In addition, to ensure the quality of the fish, during the processing stage, you need to ensure that you follow these steps: remove the scales, remove the fish gills, scrape off the black membrane inside the fish belly. Then marinate the fish with white wine, fine salt, and crushed ginger for 10 minutes to get rid of any unpleasant odor.
Source: Khoevadep
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