Tips for frying fish without sticking to the pan, golden brown, crispy on the outside and sweet on the inside like in a restaurant

Secret to frying fish without sticking or falling apart like a professional chef

Many housewives have suffered from fried fish that sticks to the pan, peels off the skin, and falls apart even when using a non-stick pan. Meanwhile, in restaurants, chefs still fry fish perfectly with just a regular pan. The secret lies in how to handle the fish, control the temperature, and properly apply the principle of “hot pan, cold oil”.

1. The fish must be very dry.

After washing or thawing, pat the fish dry thoroughly with paper towels. A moist surface will cause oil to splatter, making the fish stick to the pan and fall apart when flipped. Dry skin will help it stay crispy and prevent it from flaking when fried.

2. Heat the pan and coat it with oil properly

Place a dry pan on the stove, heat until you see water splashing into it and rolling around like mercury. Then pour in cooking oil and shake well to coat the bottom and sides of the pan. You can pour this oil out, let it cool and use it later. This step helps create a natural non-stick layer for the pan.

3. “Hot pan, cold oil” – the golden rule when frying fish

After coating the pan, let it cool for a few seconds, then pour in the cooled oil and turn the stove back on. When the oil is hot (test with a wooden chopstick and see if it bubbles), gently place the fish in. Adding the fish at the right time will help the skin to immediately set, turn golden brown without sticking.

4. Fry slowly, low heat, do not flip quickly

Frying fish requires patience. Leave the fish on low heat for about 5-6 minutes on one side, do not flip too soon as it can easily damage the skin. When you see the fish slide gently on the pan, it is the right time to flip.

5. Add a teaspoon of salt to the cold oil

A simple but effective tip: Sprinkle a teaspoon of salt into the cold oil before frying. The salt, which does not dissolve in the oil, will create an insulating layer between the fish and the bottom of the pan, helping to reduce sticking and making the skin crispier.

6. Use the right tools and keep the pan clean

Cast iron, stainless steel or good non-stick pans can all be used to fry fish, if used properly. After use, the pan should be washed and stored dry. Avoid reusing pans with oil residue because it can cause stickiness and produce toxic substances when reheated.

Small note, big effect:

- Do not use high heat, it will burn the fish on the outside but leave it raw on the inside.
- You can sprinkle a little flour on the fish skin before frying to increase crispiness.
- Always keep calm and be patient, because delicious fried fish needs enough time for the skin to be crispy and the meat to be cooked evenly.