How do you fry fish so that it doesn t stick to the bottom of the pan?

You can coat the fish pieces with a batter or starch paste before frying, so that they can be set quickly and will not stick to the pan easily.

Sometimes fried fish is just one of the many dishes that need to be cooked, so the order of cooking each dish may be different for each person, and different arrangements may cause different sticking situations. Other dishes have gelatinous sticky pans after cooking, so if they are not cleaned or even cleaned, it is likely to cause the subsequent fish to stick to the pan, so it is recommended to fry the fish first and then make other dishes. Then the oil in the fryer is not easy to be too little, it is best to not pass the fish, the oil temperature should be slightly higher, if you don't know how to distinguish the oil temperature, just look at the slight smoke in the pan. ‍‍

If possible, choose a suitable pan before frying fish, because a good pan is better to avoid sticking. If the amount of fried fish is small, it is best to choose a non-stick pan to fry the fish; If you fry a lot of fish, choose a large new iron pot; If the above conditions are not met, try to fry the fish in a pan that has not been pasted over the bottom of the pot; If you have to use a pot with a history of pasting pots, try to remove the paste marks as much as possible. And if you need to fry the fish, you must not bring too much water, if there is too much water, it is easy to collapse the oil, not to mention, it will quickly reduce the oil temperature, and if the oil temperature is low, it will be easy to stick to the pan. ‍‍

Before frying the fish, it is best to clean the pan thoroughly, wash away all kinds of potentially burnt substances attached to the walls of the pan, and do not be lazy to prevent these substances from scorching in the pan, which can easily stick to the fish.

Therefore, after the salt is flavored, it is best to rinse the fish with water before frying to remove the gum and floating salt on the surface, which can reduce sticking to the pan.

Add more oil so that the fish can soak in the pan, so that it is easy to turn and the fish has less contact with the bottom of the pan, which will help reduce the sticking of the pan.

Rub the bottom of the pot one or more times with ginger juice or fresh ginger cubes before cooking, and the ginger pieces can be thrown away after rubbing, or they can be fried in the oil pan with the fish and then fried in the oil pan.

After the fish is in the pot, you should gently shake the pot, don't call the fire to keep burning a point, this situation is the easiest to stick to the pan, and you don't need to shake it when the fish is fried both sides.

Drain the fish to be fried first, sprinkle dry starch on both sides of the fish into strips, sprinkle dry starch on the fish pieces and mix well with your hands. After the pot is hot, pour in the oil, the oil should be wide, let the ingredients to be fried float, the oil temperature should be high, at least 7 into the heat, put the fish in and then turn down the heat and fry slowly, so that the fish will not stick to the pan.

Choose a good non-stick pan before frying fish, if the amount of fried fish is small, it is best to choose a non-stick pan to fry fish; If you fry a lot of fish, choose a large new iron pot;

Steps to non-stick pan when frying fish:

1. Remember the key point of "hot pan and cold oil", one of the tricks that chefs know.

2. Dip the egg whites with the fish in controlled dry water (filter off the egg yolk and stir a few times) and cover the whole body.

3. If the fish is too wet, you can also dip a layer of flour first, and then dip it in egg white.

4. You can also dip the mixed liquid of flour and egg white (the flour must be a small amount, too much will become a paste).

5. When frying, the oil is hot for 6-7 minutes, and the portable fishtail slides down from the edge of the pot, the fishtail does not stick to the oil, and after a short fry, the portable fishtail turns over and frying the other side. After a long time, it turns brown and turns over. Brown again.

6. Heat the pot and pour the oil, put a small amount of white sugar when the oil is almost hot, and when the white sugar becomes slightly yellow, put the fish in, and put the second one without adding sugar, so that the fried fish is not stick to the pan and the color is delicious and fragrant.

7. Smear a small amount of oil on the fish body, change the heat to low heat after the hot oil pan, any fish can be fried, browned, complete, and never stick to the pan.

8. Not only wash the pot cleanly, but also put salt in the oil when it is hot. The most important thing is that the temperature of the oil should not be too high. It's about 6 or 7 minutes, and you should turn off the heat at this time. Fry it slowly like this, and the fried fish is brown and browned, which is very beautiful.

1. Put oil: Put more oil, so that the fish can soak in the oil pan, so that it is easy to turn, and the contact between the fish and the bottom of the pot is also less, which helps to reduce the situation of sticking to the pan.

3. Add ginger: Using ginger can help prevent fried fish from sticking to the pan. Rub the bottom of the pot one or more times with ginger juice or fresh ginger cubes before cooking, and the ginger pieces can be thrown away after rubbing, or they can be fried in the oil pan with the fish and then fried in the oil pan.

The methods and techniques for frying fish in a non-stick pan are 1If possible, choose a suitable pan before frying the fish, so that a good pot can better avoid sticking. If the amount of fried fish is small, it is best to choose a non-stick pan to fry the fish; If you fry a lot of fish, choose a large new iron pot; If the above conditions are not met, try to fry the fish in a pot that has not been pasted over the bottom of the pot; If you have to use a pot with a history of pasting pots, try to remove the paste marks as much as possible.

2.Before frying fish, no matter what the situation, it is best to clean the pan thoroughly, wash away all kinds of substances that may be burnt on the walls of the pot, and do not be lazy to prevent these substances from being scorched in the oil pan, which can easily stick to the fish.

3.Sometimes fried fish is just one of the many dishes that need to be cooked, so the order of cooking each dish may be different for each person, and different arrangements may cause different sticking situations. In order to prevent other dishes from sticking to the pan after cooking, if you don't clean or even don't clean it, it is likely to cause the subsequent fried fish to stick to the pan, so it is recommended to fry the fish first and then make other dishes.

It is also possible to use the traditional method of oil and gas to avoid sticking to the pan. Heat a small amount of oil in a pan before frying the fish, then pour the oil over the walls of the pan with a spatula, and finally add enough oil to fry the fish.

Here's how to fry fish without sticking to the pan:

1. Heat the wok first, then add cooking oil, when the oil is slightly hot, then put the marinated fish into the wok and fry, so that there will be no damage to the fish.

2. In the process of processing the fish, if a layer of starch is sprinkled on the surface of the fish, so that the fish is wrapped in a layer of dry starch, and although the fish will be deformed when fried in the pan, it is also a good way to prevent the fish from sticking to the pan and breaking.

3. Rub a layer of egg liquid on the surface of the fish, that is, wipe the egg liquid to fry the fish, and then put the fish into the 6 mature pan that has been heated, so that the fried fish is not sticky or broken. It's also a good way to do it.

4. The surface of the pot can be coated with ginger juice. Before frying the fish in hot oil, cut a few slices of ginger, rub the ginger evenly in the pan, and then pour in sanitary oil to fry, which is also a good way to keep the surface of the fish from breaking.

Do you want to ask whether to fry or fry? These two are not the same. If you fry in oil, you won't stick to the pan with that much oil, and as long as you don't turn it too often, the fish won't rot.

If you fry it, you need to be skillful. Because not much oil is used, sticking to the pan is common (except for non-stick pans). The iron pot can be wiped with ginger before the oil is added, and repeated several times to wipe it all over.

It is not easy to stick to the pan. As for the rotten problem, it's still the same, you can't turn it frequently. Fry a fish and do not turn it more than four times.

If you turn it too much, it will definitely rot.

You can use the cut ginger in the pan before frying the fish, and then fry it so that it won't stick to the pan.

1. Oil heat method

Wash the pan before frying the fish, dry it and heat it, then add the oil and turn the pan slightly so that there is oil on all sides of the pan. When the oil is hot, add the fish and fry the skin until golden brown before turning so that the fish does not stick to the pan. If the oil is not hot, it is easy for the fish skin to stick to the pan.

You can also apply a small amount of oil to the body of the fish, and change the heat to low after the hot oil pan, so that the fried fish will not stick to the pan.

2. Ginger juice.

Once the pot is over high heat, spread fresh ginger slices on the bottom of the pot so that the ginger juice covers the entire bottom of the pot. Then pour the oil, after the oil is hot, then put the fish in the pot, wait for the fish to be completely fried on one side, and then turn over and fry until the surface is golden, and then you can get out of the pan. This is because ginger juice forms a thin film at the bottom of the pan, which makes the fish heat more evenly, so it is less likely to stick to the pan and cause the skin to break.

3. Starch method.

Mix the cornstarch with water in a ratio of 1:3 and stir well. Then dip the washed fish body in starch water, coat the surface of the fish with a thin layer of starch liquid, and wait for the oil to heat and swell slightly, and then fry in the pan.

The result is crispy skin, tender and never sticks.

4. Salt method.

Before the fish is put into the pan, sprinkle an even layer of salt on the bottom of the pan. When adding salt, wait until the oil in the pan is completely hot, sprinkle in the salt and gently turn the oil in the pan to mix the oil and salt evenly. Then fry the fish in the pan, because salt is added in advance to adjust the oil temperature, and the oil temperature will not change drastically after putting in the fish, so that the fish will not stick to the pan and will not break the skin.

Fish frying tips

1. The choice of fish.

When frying fish, try to choose fresh live fish instead of refrigerated frozen fish. The more tender and firm the fish, the more complete and delicious the fried fish is. And be sure not to choose fish that are too thick or too large.

2. Pre-processing.

1) In order to prevent the fish from sticking to the pan and becoming mushy after entering the pot, be sure to drain the water on the surface of the fish after cleaning the fish before putting it into the pot. In this way, the fish will not be splashed with oil, and the skin will be fried quickly.

2) When frying fish, it is best to put a word knife on both sides of the fish, and the distance between them is about 1cm. In this way, it is easier to absorb the flavor when marinated, and it is easier to ripen when frying.

3. Pay attention to the frying process.

1) Don't flip the fish at will, wait until one side of the fish is completely fried, and then turn over and fry the other side when you hear the sound of the pan weakening. The fish is very tender, and if you turn it before frying the skin, it is easy to cause the fish to loosen and break the skin.

2) Try to keep the lid in the process of frying, so as to facilitate the circulation of hot air, which is equivalent to the feeling of frying and steaming at the same time, the fish will be cooked quickly, and the fish will not be so dry because there is no excessive loss of water.

Wash the pot first, then wipe off the water droplets inside, evenly coat the hot pot with oil, and then put the fish in it, and when it turns golden brown, Chang Tsai can turn it in the future, and it will not stick to the pan and peel off.

Pay attention to the heat when making fish quickly, the oil must be poured in after the pot is dried and heated, and then pushed away with a spatula on the surface of the pot after pouring it in, and then put other meltable seasonings, and finally put the fish in, and turn it carefully when heated, so that there will be no because the temperature is too high, Sun Wang's fish skin is fried and sticks to the bottom of the pot, or the food is charred due to too high heat, which also has a well-known name in the food world, called dark cuisine, which may cause a certain impact on the appearance.

Fish is a protein-rich, delicate ingredient, fried and stewed are very delicious, so today let's learn how to fry fish without sticking to the pan without peeling off the skin.

1. Try to choose a non-stick pan for frying fish, and the medium car pan should not be large, and the diameter should be longer than the fish.

2. Before boiling the pot, smear the pot with ginger, then add a small amount of oil to heat in the pot, pour the oil over the wall of the pot with a spatula, and then add enough oil to fry the fish.

3. After the fish is put into the pot, do not turn it immediately, and then turn it appropriately when the fish meat is hardened and formed.

4. You can also wrap the fish in a layer of flour paste before the fish goes into the pot, and then fry it in the pot.

Hello! When frying fish, don't go directly into the oil pan, remember 3 points, the non-stick pan does not break the skin, and the fish is fragrant and tender.

Frying fish is a technical job, although many people like to eat fish, but rarely make their own, one of the reasons is that they can't fry fish, and the fried fish is either sticky to the pan or broken skin, or even fried the fish to shreds.

Actually, it's because you don't have the right way to do it. If you want the fried fish to be fragrant and beautiful, just remember these 3 points. No matter what kind of fish is fried in the future, Min Shouting Limb ensures that the skin does not break and does not stick to the pan.

1. After the fish is processed before putting it in the pot, don't rush to get it out of the pot, drain the water of the fish first. Or use a dry towel to absorb the moisture from the fish. There should be no water in the pot, let alone anything else, otherwise the fish may break the skin or stick to the pan.

After draining the water from the fish, you can rub it with a little salt. Table salt has an insulating effect and can prevent the fish from sticking to the pan. Before putting the oil, you can take a few pieces of ginger and wipe the inside of the pan. In this way, the fish from the bridge world is not only non-sticky, but also reduces the fishy smell.

2. Before pouring oil into the pot, you must heat the pot first, and only put the oil when you see smoke in the pot. Then wait until the oil is hot enough to smoke, turn to low heat, and put the fish in. To put it simply, it is to boil the oil on high heat, turn the oil heat to low heat, and put the fish in the pot. In this way, it is not easy to fry the fish.

3. After the fish is put in the pot, let it fry slowly for a while, and don't be in a hurry to turn it over because you are worried about pasting the pot. The reason why many people fry fish is not good when the skin is broken is because when frying fish, they like to turn the fish over.

The correct way to do this is to wait until one side of the fish is browned, and then turn it over and fry the other side. It is worth noting that at this time, the heat should not change, and the heat should still be kept low, so that both sides of the fish are heated evenly. After frying until both sides are yellow, you can remove from the pan.

After mastering these 3 points, no matter what kind of fish you fry in the future, it will definitely not stick to the pan and will not break the skin, and the fish will be fragrant and tender.