Method 1: Wash the pan before frying the fish, dry it and heat it, then drain the oil and turn the pan slightly to make the oil around the pot. When the oil is hot, put the fish in, and then fry the fish skin until it is golden brown, so that the fish will not stick to the pan. If the fish is not hot, put the fish, it is easy to make the skin stick to the pot.

Method 2: After washing and drying the pan, apply a layer of ginger juice to the bottom of the pan with fresh ginger, then drain the oil. After the oil is hot, put the fish in and fry. This will not stick to the pot.

Method 3: Heat the oil in a pot. When the oil is hot, put a small amount of white sugar. When the white sugar is yellowish, put the fish in. If you put the second one, you don't need to add sugar. The fried fish is neither sticky nor colored. Delicious and fragrant.

Method 4: After washing the fish (the big fish can be cut into pieces), apply a layer of flour on a thin layer. After the oil in the pot is hot, put the fish in the fry until golden brown and then fry the other side. The fish pieces thus fried are complete and will not stick to the pan.

Method 5: Pour the eggs into a bowl and mix well. Then put the washed fish or fish pieces into a bowl, wrap the fish with a layer of egg juice, and then fry in a hot oil pan. The fish thus fried will not stick to the pan.

Method 6: Before frying, the fish or fish pieces are marinated with fine salt and cooking wine, and then the oil pan is placed, so that the fish skin can be non-stick.

Method 7: Put a small amount of oil on the fish body, change the small fire after the hot oil pan, what fish can be fried well, brown, complete, and never stick to the pan.

Method 8: When frying fish, if you can apply some vinegar on the fish body, you can also prevent the stick.