Dry the fish: before frying, always pat the fish dry with paper towels to prevent oil splatter and sticking.
Use ginger: Rub ginger on the pan to create a temporary non-stick layer and also add a subtle aroma, reducing the fishy smell.
Moisture on the fish is the main cause of oil splatter, which can cause burns and a messy kitchen. Also, wet fish tends to stick to the pan, making it more likely to break apart. When preparing the fish, ensure the belly is cleaned thoroughly, and the black membrane is scraped off to reduce the fishy odor. Dry the fish’s surface completely before frying to keep the skin intact and achieve a crispy, flavorful result.
When the pan is hot, rub fresh ginger slices all over the surface to create a temporary non-stick coating. This not just prevents the fish from sticking but infuses the dish with a fragrant ginger aroma, which helps neutralize the fishy smell.
Rub the ginger, and then pour in the oil, let it heat up, reduce the heat to low, and then slowly place the fish into the pan for frying. The result will be crispy, delicious fish with an enticing hint of ginger aroma.
