Frying fish might seem simple, but achieving that golden, crispy skin without it sticking to the pan or falling apart can be tricky. If you’ve ever ended up with a mangled mess instead of a perfect fillet, don’t worry—you’re not alone. Fortunately, professional chefs have shared three key tips that guarantee flawless pan-fried fish every time.

Let’s dive into these secrets and transform your frying game.

Step 1: Marinate the Fish for Better Texture and Flavor

Before you even think about heating the pan, proper preparation is essential. Start by cleaning the fish thoroughly, then marinate it with these ingredients:

• Finely chopped spring onions
• Cooking wine
• Light soy sauce
• Rice wine

Let the fish soak in this mixture for 10 to 15 minutes. This step isn’t just about adding flavor—it also removes any lingering fishy smell and enhances the texture of the meat. The marinade helps break down certain proteins, resulting in a tender yet firm bite once cooked.

Tip: Don’t skip the marinating time. It’s a small effort that makes a big difference!

Step 2: Give the Fish a Protective Coating

Here’s where many home cooks go wrong—they place the marinated fish directly into the pan. Instead, take an extra minute to coat the fish lightly with flour before frying.

Why flour? A thin dusting of flour creates a protective barrier between the fish and the pan, preventing sticking and helping the skin stay intact. You don’t need a heavy coating; just a light, even dusting will do the trick.

Bonus Tip: Shake off any excess flour before placing the fish in the pan to avoid a gummy texture.

Step 3: Heat the Oil Properly

Getting the oil temperature right is the final—and arguably most important—step. Here’s how:

1. Heat the oil in the pan until it’s hot but not smoking.
2. Let the oil cool slightly.
3. Gently shake the pan to ensure the oil evenly coats the surface and edges.

Now, carefully place the fish in the pan and fry it over low heat. Patience is key here—don’t rush the process. Let one side cook fully until it develops a golden-brown crust before attempting to flip it.

When it’s time to turn the fish, use a spatula and do it gently to avoid breaking the delicate fillet.

Pro Tip: Avoid constantly flipping or moving the fish around. Let it cook undisturbed for the best results.

The Golden Rules for Perfect Fried Fish:

• Always marinate the fish to remove any fishy smell and improve texture.
• Dust the fish lightly with flour before frying.
• Heat the oil properly and fry on low heat for an even, golden crust.

With these three steps, you’ll never have to deal with stuck, broken fish fillets again. Instead, you’ll enjoy beautifully cooked fish with crispy skin and tender meat every single time.

So, are you ready to put these tips to the test in your kitchen?