Tips for Pan-Frying Fish Without Breaking the Skin

Cooking StepsHow to cook Tips for Pan-Frying Fish Without Breaking the Skin step by step

Cooking Process

1. Step 1

   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.

   🔍 View Fullscreen

2. Step 2

   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.

   🔍 View Fullscreen

3. Step 3

   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.

   🔍 View Fullscreen

4. Step 4

   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.

   🔍 View Fullscreen

5. Step 5

   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.

   🔍 View Fullscreen

6. Step 6

   Flip the fish over — as you can see, the fish hasn’t stuck to the wok at all and the skin is perfectly intact!

   🔍 View Fullscreen