Tips for Pan-Frying Fish Without Breaking the Skin
Ingredients
- 1 fish
Instructions
- Step 1: After preparing the fish, make sure to drain the surface moisture thoroughly. If you have kitchen paper towels, pat the fish dry, then coat both sides with a thin layer of starch.
- Step 2: Add an appropriate amount of cooking oil to the wok and heat it to about 70% hot — you'll know when the oil is consistently smoking.
- Swirl the wok to coat the sides evenly with hot oil, then turn off the heat and let the oil cool to about 30% hot.
- This technique is called 'seasoning the wok' in Chinese cooking. Once done, nothing will stick to your wok whether you're pan-frying or stir-frying.
- Once the oil has cooled to 30% hot, turn the heat back to medium-low. Sprinkle a little salt into the wok, then carefully place the dried fish in.
- Flip the fish over — as you can see, the fish hasn't stuck to the wok at all and the skin is perfectly intact!
