Fried fish is a familiar dish for many people, but frying fish often causes a lot of trouble. Fish easily sticks to the pan, and hot oil can splatter everywhere during frying, causing burns. In addition, the fish may break apart and fail to achieve the desired golden, crispy texture. To solve these problems, you only need to add the right two ingredients to the pan of oil.

Add salt to the pan

When frying fish, a useful tip to prevent the fish from sticking to the pan and oil from splattering is to sprinkle a thin layer of salt on the bottom of the pan before heating the oil. Salt has mild moisture-absorbing properties, which help reduce the intense evaporation that occurs when fish comes into contact with hot oil.

Fresh fish contains a lot of water. When moist fish is placed into hot oil, the water reacts with the high temperature, causing oil to splatter and increasing the likelihood of the fish sticking to the pan. Heated salt helps create a natural non-stick layer, preventing the fish from sticking to the pan and absorbing excess moisture.

First, heat the pan and sprinkle coarse salt evenly over the bottom. Let the salt heat up for about 30 seconds, then add the oil. Once the oil is hot, place the fish into the pan and fry as usual.

Note: After washing the fish, make sure it is completely dry before frying. This will further help prevent oil splatter.

Adding salt to the pan while frying fish helps prevent sticking and makes the fish crispier and more evenly golden.

Use flour or starch

Another ingredient that helps fish turn golden and crispy, prevents sticking, and reduces oil splatter during frying is flour or starch. You can use any type, such as crispy frying flour, wheat flour, rice flour, cornstarch, or potato starch.

Coat the fish with a thin layer of flour to reduce direct contact between the fish and the pan, which helps prevent sticking. The flour also absorbs moisture, minimizing oil splatter. As a result, the fish develops a beautifully golden and crispy crust.

After washing the fish, pat it dry thoroughly and lightly coat it with a very thin layer of flour. Gently tap the fish so the flour adheres to the skin without becoming too thick. Wait until the oil is fully heated before adding the fish to the pan. Fry until one side turns golden before flipping to prevent the fish from breaking apart.