No matter what type of fish you fry, remember 3 tips before you put it in the pan to keep the skin crispy and delicious

Fish is not only delicious but also very nutritious. Moreover, in many countries, fish also symbolizes the desire for a good life.

Fish can be processed into many dishes, in which fried fish is popular with many people. To fry fish deliciously and not stick to the pan, you should do 3 tips below. The skin of the fish will be crispy, whole and taste great.

Prepare fish properly

When buying fish, you should remove all the scales and remove the black membrane inside the fish’s belly. This is the source of the strong fishy smell on the fish. In addition, the internal organs in the fish’s stomach must also be cleaned. After that, you just need to put the prepared fish in a clean bowl, add a sufficient amount of sliced ​​ginger and cooking wine, and apply evenly on the surface and inside of the fish. Marinate like this for about 15 minutes.

Apply vinegar and sugar before frying fish

This is the most important secret to frying fish without sticking to the pan. After marinating the fish, you wash it with clean water. Next, wipe the surface of the fish with paper towels or pat dry, then apply a thin layer of the white vinegar and sugar mixture on the fish skin.

Wipe the bottom of the pot with ginger

Make sure the bottom of the pot is clean, free of water and oil, then you can gently wipe the bottom of the pot with ginger. Finally, pour in an appropriate amount of cooking oil and the next steps are the same as usual.

Just grasp the 3 tips above, fried fish will be delicious, full of flavor, the whole family will love it.