It doesn't stick to the pan, and some chances it won't burn: How to fry fish so it's perfectly delicious?
Try this, then let us know your impressions!
TL;DR
- Fish that has been frozen multiple times loses structure and is more prone to breaking.
- Insufficiently heated oil and excessive flipping during frying can cause fish to disintegrate or stick.
- Softer fish like cod are naturally more delicate.
- Salting fish 15-20 minutes before frying, or brining it for several hours, can firm it up.
- Partially thawed frozen fillets hold their shape better.
- Some fish, like sturgeon, benefit from a brief dip in hot water before frying.
- Coating fish in flour, breadcrumbs, or a simple egg-and-flour batter prevents sticking and adds crispiness.
- Ensure the pan and oil are well-heated before adding fish, and let it cook undisturbed for a few minutes to form a crust before flipping.