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

The 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 handling the fish, controlling the temperature, and applying 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 easily when flipping. A dry skin will help it stay crispy and prevent it from flaking when frying.

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 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 before pouring in the cooled oil and turning 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 and not stick.

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

Frying fish requires patience. Let the fish cook on low heat for about 5-6 minutes on one side, do not flip too soon as it will easily damage the skin. When the fish slides gently on the pan, it is time to flip.

5. Add a teaspoon of salt to the cooled oil

A small but effective tip: Sprinkle a spoonful 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, reducing 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, as this can cause stickiness and toxic substances when reheated.

Small note, big effect:

- Do not use high heat or the fish will burn on the outside but be 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 good fried fish needs enough time for the skin to be crispy and the meat to be cooked evenly.