Don’t Put Fish Directly into the Pan When Frying

Heat the oil: Turn the heat back on and add an appropriate amount of cooking oil. Once the oil is hot, carefully place the fish into the pan. Use medium heat to fry the fish slowly. Avoid using high heat, as this can burn the outside while leaving the inside undercooked.

Fry the fish: After placing the fish in the pan, avoid flipping it too often, as this may cause the fish to break apart. Let one side cook until it is golden and crispy before flipping to the other side. Once both sides are cooked evenly, remove the fish and place it on a plate.

Tips and Tricks: Dry the fish: Always pat the fish dry with paper towels before frying to prevent oil splatter and sticking. Use ginger: Rubbing ginger on the pan creates a temporary non-stick layer and also adds a subtle aroma, reducing the fishy smell.

Moisture on the fish is the primary cause of oil splatter, which can lead to burns and a messy kitchen. Wet fish also tends to stick to the pan, making it more likely to break apart. When preparing the fish, ensure the belly is cleaned thoroughly, and the black membrane is scraped off to reduce the fishy odor. Dry the fish’s surface completely before frying to keep the skin intact and achieve a crispy, flavorful result.

When the pan is hot, rub fresh ginger slices all over the surface to create a temporary non-stick coating. This not only prevents the fish from sticking but also infuses the dish with a fragrant ginger aroma, which helps neutralize the fishy smell. After rubbing the ginger, pour in the oil, let it heat up, reduce the heat to low, and then slowly place the fish into the pan for frying. The result will be crispy, delicious fish with an enticing hint of ginger aroma.