I. Fish Pan-Frying Method
1. Thoroughly clean the fish.
2. Make diagonal cuts on both sides, adjusting depth based on the fish's size and thickness.
3. Rub salt and white wine over the fish and marinate for two hours. If purchased in the morning for midday cooking, a 30-minute marinade suffices.

4. Heat oil in a pan with a few slices of ginger.
5. Pat the fish dry and place it in the hot oil.
6. Fry one side until golden brown, then flip and cook the other side. Remove the ginger slices.
7. Add one tablespoon of soy sauce for steamed fish and a splash of water. Bring to a boil, then cover and simmer briefly.
II. How to prevent fish from sticking to the pan?
Method One: Before frying, wash the pan, dry it thoroughly, and heat it. Add oil and swirl the pan to coat the sides evenly. Once the oil is hot, place the fish in the pan. Only flip it when the skin turns golden brown. This prevents sticking. If you add the fish before the oil is hot, the skin will likely stick to the pan.
Method 2: After washing, drying, and heating the pan, rub fresh ginger over the bottom to coat it with ginger juice. Add oil and wait until it's hot before placing the fish in the pan. This also prevents sticking.
Method Three: Heat the pan and add oil. When the oil is almost hot, add a small amount of white sugar. Once the sugar turns a light golden color, add the fish. No additional sugar is needed for the second fish. This method ensures the fish doesn't stick and results in a beautifully colored, flavorful, and aromatic dish.
Method Four: After washing the fish (cut large fish into pieces), lightly coat it with flour. Once the oil in the pan is hot, add the fish and fry until golden brown before flipping to cook the other side. This method keeps the fish pieces intact and prevents sticking.
Method Five: Beat eggs in a bowl until smooth. Coat washed fish or pieces in the egg mixture before frying in hot oil. This prevents sticking.
Method Six: Marinate fish or pieces in fine salt and cooking wine before frying. This also prevents the skin from sticking.
Method Seven: Lightly brush the fish with oil before placing it in hot oil. Reduce heat to low. This method ensures any fish fries perfectly—golden brown, intact, and absolutely non-stick.
Method Eight: When frying fish, brushing it with vinegar also prevents sticking.
III. How to Prevent Fish Skin from Falling Off?
1. Thoroughly clean and dry the pan before heating it. Add oil and swirl the pan to coat the entire surface. Only add the fish once the oil is hot. If the oil isn't hot enough, the skin will stick to the pan.After cleaning the fish (cut large fish into pieces), lightly coat it with flour. Once the oil in the pan is hot, add the fish and fry until golden brown before flipping to cook the other side. This method keeps the fish pieces intact.
3. Beat eggs in a bowl until smooth. Add the cleaned fish or fish pieces to the bowl, coating them evenly with the egg mixture. Then place them in the hot oiled pan to fry. This prevents the skin from peeling off.
4. Wash and dry the pan thoroughly before heating it. Rub fresh ginger over the bottom to coat it with ginger juice. Add oil and wait until it's hot before placing the fish in the pan. This prevents the skin from peeling off.
IV. How to prevent oil splatter when frying fish?
1. Ensure the pan is completely dry;
2. Ensure the fish skin is completely dry;
3. Add a pinch of salt to the oil;
4. Gently slide the fish into the pan from the edge;
5. Wipe the spatula dry—this step is often overlooked. Moisture on the spatula causes oil splatter when flipping the fish.
Fish has delicate flesh without coarse tendons, loose fiber structure, and poor heat conductivity. This makes the skin prone to sticking during frying—the most common issue encountered. Key secrets for frying fish: use fresh fish, a hot pan, minimal oil, moderate heat, and minimal flipping. To prevent oil splatter, ensure no moisture remains.