How to cook fish in a non-stick pan

How to cook fish in a non-stick pan

Grilled fish is a home-cooked dish, but many people encounter the problem of fish skin sticking to the pan during cooking. This article will combine the hot topics and hot content on the Internet in the past 10 days to share with you tips on how to cook fish in a non-stick pan, and provide structured data for reference.

1. Key skills for cooking fish in a non-stick pan

1.Choose fresh fish: Fresh fish skin is firmer and less likely to stick to the pan. It is recommended to choose live fish or chilled fish and avoid fish that has been frozen for too long.

2.Choice of pots: Using non-stick or cast iron pans can effectively reduce sticking. If using an ordinary wok, it is recommended to fully heat it in advance.

3.Control oil temperature: Oil temperature that is too high or too low can easily cause pan sticking. It is recommended to heat the oil until it is slightly smoking (about 180℃) before placing fish.

4.Fish body treatment: Before putting it in the pot, use kitchen paper to absorb the moisture on the surface of the fish, and make a few cuts on both sides of the fish body to help it cook evenly.

5.Fish frying techniques: Do not turn it over immediately after putting it in the pot. After the fish skin is set, gently shake the pot body to ensure that the fish skin is separated from the bottom of the pot.

2. Comparison of the most popular methods of grilling fish on the Internet in the past 10 days

3. Detailed operation steps

1.Preparation:

- Clean the fish and remove the internal organs and scales

- Use kitchen paper to absorb any moisture from the surface of the fish

- Make several diagonal cuts on both sides of the fish (about 1 cm deep)

2.pot handling:

- Heat the pot until the water drips into beads

- Wipe the bottom of the pot evenly with ginger slices

- Pour in an appropriate amount of cooking oil and shake the pot to evenly distribute the oil

3.Fish frying process:

- Gently add the fish to the pan and turn to medium heat

- Do not flip for 2-3 minutes until the fish skin is set.

- Gently shake the pot to make sure the fish can slide freely before turning it over

4.Subsequent cooking:

- Wait 2-3 minutes after flipping

- Add onions, ginger, garlic and other seasonings

- Add seasonings and appropriate amount of water according to personal taste

4. Frequently Asked Questions

Q: Why does the pan stick even after I follow the steps?

A: It may be that the oil temperature is not properly controlled or the water in the fish body is not completely dried. It is recommended to use a kitchen thermometer to measure the oil temperature to ensure it reaches around 180°C.

Q: What should I do if I don’t have a non-stick pan?

A: Ordinary iron pans can achieve non-stick effect after sufficient preheating and correct maintenance. It is recommended to boil the new iron pot first.

Q: Will the taste of the fish be affected if the fish skin is broken?

A: The intact fish skin is indeed more beautiful, but the broken skin has little effect on the taste. It can be compensated for by thickening.

5. Expert advice

1. Master Wang, a senior technician at the China Cuisine Association, suggested: "Patience is the key when frying fish, and don't turn it too early."

2. Food blogger "Kitchen Tips" recommends: "Adding a small amount of salt to the oil can effectively prevent the fish skin from sticking to the pan."

3. Mr. Zhang, the chef of the Michelin restaurant, shared: "Using a cast iron pan to fry fish is the best because it has good heat preservation properties and is heated evenly."

Through the above methods and techniques, I believe everyone can easily master the secret of cooking fish in a non-stick pan. Remember, practice makes perfect, practice a few times and you’ll be able to cook the perfect fried fish!