When frying fish, don’t place it straight into the pan—try this trick for crispy, golden, and non-stick fish.

When frying fish, putting it directly into the pan is a mistake. Here are 3 tips from chefs to help prevent the fish skin from cracking and sticking to the pan:

The first step is to soak the fish. After cleaning the fish, mix it with finely chopped spring onions, cooking wine, light soy sauce, and rice wine. Let it cook for 10 to 15 minutes. This step removes the fishy smell and improves the texture of the meat.

Next, the second tip is about “protecting” the fish. It might sound odd, but it’s actually a straightforward process. After marinating the fish, don’t place it directly into the pan. Instead, lightly dust the fish with a thin layer of flour. You don’t need too much, just a light coating. This will prevent the fish from sticking to the pan and help keep the skin intact.

The last step is to heat the oil first, then allow it to cool slightly. Gently shake the pan to make sure the edges are coated in oil, then add the fish and fry over low heat until it’s cooked. Once the skin turns golden brown, flip the fish and fry the other side. By this point, the fish should be almost cooked through. Be cautious not to rush the flipping process. Allow one side to cook thoroughly first to avoid the fillet breaking apart.

Have you learned these three secrets?