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3. Create a 'coat' for the fish
Before frying the fish, consider coating it with a layer of external powder. This coat can be made from wheat flour or crispy frying powder, providing a protective layer for the fish and enhancing its crispiness when consumed.
Note that the powder layer should be thin to avoid making the fish bland and losing its natural flavor. When coating the fish with powder, it's advisable to fry it in a pan with sufficient oil to ensure even cooking and a delightful crunch.
4. Brush egg whites onto the fish
You can also brush egg whites over the entire surface of the fish before frying to achieve not only delicious and crispy skin but also to prevent sticking to the pan.
5. Rub ginger onto the pan's surface
Take a ginger root, slice it into pieces, and rub those slices all over the heated pan surface. You can gently press and rub with a spatula for about 1 – 2 minutes, then remove the ginger and proceed to add oil to the pan for normal frying.
This is one effective method to prevent fish from sticking to the pan when frying. You can apply this technique when frying other foods as well.
6. Avoid putting too much fish at once
This is a common mistake when frying fish. In principle, the heat supplied by the fire is limited, but putting too much fish will result in uneven heat distribution, leading to unevenly cooked fish.
Additionally, before frying, it's recommended to make several incisions on the fish to allow the oil to penetrate deeply, creating a crispy texture and ensuring even, visually appealing cooking.
Above are tips for frying fish without sticking to the pan, achieving a golden crispy texture and delightful aroma. Feel free to share this useful article with your friends and family. Wishing you successful application!
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