No matter what kind of fish you fry, just remember these 2 steps, the fish will not break the skin and will not stick to the pan, and it will be fragrant and have no fishy smell

Today, we're going to talk about how to fry fish so that the meat stays tender, non-sticky, gives off an attractive umami aroma, and has no fishy smell at all. Fried fish is a very common home-cooked dish, but many people always encounter some problems in the process of cooking, such as the fish is easy to stick to the pan, and it is easy to break when frying, which affects the appearance.

Today I will share the secret of frying fish, just remember these 2 steps, and you can easily fry the perfect fish.

Start by choosing a fresh fish, handle it, wash the dirt, and dry the surface of the fish with a kitchen paper towel. Add ginger, green onions, 1 tablespoon of cooking wine and a pinch of salt to marinate the fishy smell and also make the fish more flavorful, marinate for about 15 minutes.

When the marinade is over, pour out the sauce and pick out the ginger and shallots. Wrap the fish in a thin layer of starch to dry out the fish and avoid sticking to the pan when frying, as well as to add flavor and crispiness to the meat. Heat the pan to heat the oil, this step is also the key step to prevent the fish from sticking to the pan, wait for the water in the pan to boil dry, pour in the cooking oil, and the oil temperature is about 7 into the heat.

Gently pat off the excess flour on the fish, put the fish in a pan, turn on low heat and fry slowly, and do not turn the fish frequently during the frying process. Wait until golden brown on one side, then turn over and continue frying. If the fish is turned frequently, it may cause the fish to break. Wait until the fish body is golden brown and crispy on both sides, so that the fried fish meat is crispy on the outside and tender on the inside, the taste is very good, and there will be no fishy smell.

Just remember these 2 steps:

1. Wrap the fish body in starch

Applying flour or starch to the fish will reduce the moisture content of the fish and keep it dry. During the frying of fish, flour or starch forms a protective film that prevents the fish from sticking to the pan.

2. Heat the oil in a pan

Heating oil in a pan means that the pan is heated first, then the oil is poured in, and the oil is hot before adding the fish. This method prevents the skin from sticking to the pan and also ensures that the fish is cooked without breaking the skin.

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