The key to frying fish on both sides is to choose the right pan for frying. Generally speaking, using a non-stick pan is the best choice. The non-stick pan has excellent thermal conductivity and uniform heat transfer, which makes the fish heated evenly and achieves golden yellow effect. At the same time, the surface coating of the non-stick pan can reduce the situation of food sticking to the pan and avoid frying fish.
In addition to non-stick pan, frying fish in iron pan is also a good choice. Iron pot has good thermal conductivity, which can quickly and evenly heat food, making fish more golden and crisp. However, when using an iron pan, attention should be paid to preheating enough in advance to prevent food from sticking to the pan. In addition, the wok needs seasonal maintenance to keep its good non-stickiness.