English translation:

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

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Add Salt to the Pan

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

Fresh fish contains a lot of moisture. When damp fish is placed in hot oil, the water reacts with the heat, causing oil to splatter and making the fish more likely to stick to the pan. Heated salt creates a natural non-stick layer, preventing the fish from sticking to the bottom of the pan while also absorbing excess moisture.

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

Note that after washing the fish, you should let it dry thoroughly before frying. This helps minimize oil splatter.

When frying fish, adding salt to the pan can help prevent sticking and make the fish crispier and more golden.

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Use Flour or Starch

Another ingredient that helps fish become golden, crispy, non-stick, and less prone to oil splatter is flour or starch. You can use any type, such as crispy frying flour, all-purpose 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, lowering the risk of sticking. Flour also absorbs moisture, helping to reduce oil splatter. When fried, the fish will develop a beautifully golden and crunchy crust.

After washing the fish, pat it completely dry and lightly coat it with flour. Gently shake off any excess so the coating is thin and even. Wait until the oil is hot before adding the fish to the pan. Fry until one side turns golden before flipping to prevent the fish from breaking apart.

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Important Tips When Frying Fish

To avoid oil splatter, broken fish, and uneven browning, make sure the fish is completely dry before frying. Use paper towels to thoroughly absorb moisture from the surface. The drier the fish, the less oil will splatter. Coating the fish with a thin layer of flour also helps reduce splattering.

Always wait until the oil is hot before adding the fish to the pan. This allows the surface of the fish to firm up quickly and reduces sticking.

Fry one side until it becomes golden and crispy before flipping. Turning the fish too early can cause it to fall apart.v