Don’t Put Fish Directly into the Pan When Frying

Don’t Put Fish Directly into the Pan When Frying

First, heat the pan thoroughly to let any residual moisture evaporate completely. Then, add oil to the pan and heat it until it reaches a high temperature. You’ll know it’s ready when you can feel a distinct heat rising from the surface. Only then should you add the fish. This method prevents the fish from releasing water upon contact with hot oil, which helps avoid sticking to the pan and keeps the fish’s skin intact during frying.

Steps to Fry Fish Properly

Ingredients: Fish, cooking oil, ginger, water, and paper towels.

Prepare the fish: Start by scaling the fish thoroughly and removing the gills. Cut open the belly, remove all the innards, and clean the fish properly.

Dry the fish: After cleaning, the fish will have a lot of moisture on its surface. If fried in this condition, it will cause oil splatter and stick to the pan. Use paper towels to pat the fish dry, removing as much moisture as possible. Set the fish aside for later use.

Prepare the pan: Cut a thick slice of ginger and set it aside. Heat the pan until it’s hot, then turn off the heat. Use the ginger slices to rub the bottom and sides of the pan thoroughly. This step creates a non-stick effect, making it easier to fry the fish without sticking.