【楊桃美食網】煎魚不破皮的秘訣 pan-fry fish without breaking the skin

【楊桃美食網】煎魚不破皮的秘訣 how to pan-fry fish without breaking the skin

1.把魚表面的水分用紙巾擦乾，再把鍋子燒熱(感覺有熱氣從鍋子冒起)加入三大匙的沙拉油，晃動鍋子讓油均勻在整個鍋子上。

2.在鍋子上灑鹽，大約一層薄薄的即可，灑鹽之後比較不會沾鍋。

3.開小火把魚放入鍋中，這時不要移動魚會破，等到煎到魚皮表面焦焦的才能移動，慢慢移動鍋子讓魚能全部沾到油。

4.先煎魚的中部再煎魚的頭部與尾部，讓魚均勻受熱即可。

TIP:為何要灑鹽，因為魚的表皮是蛋白質與鹽接觸遇熱會快速凝固而不容易沾鍋，且鹽再油中不會溶化會在鍋子形成一層膜。

5.等整條魚都煎過頭、中、尾部位後，就可慢慢移動魚身，確認有無沾鍋，若無即可慢慢翻身，依照之前煎魚的方法即可，等魚煎好後起鍋裝盤就完成。

1. Pat the surface of the fish with a paper towel to get rid of the moisture, heat up the pan (until it feels like there is steam rising from the pan), then add 3 tablespoons of cooking oil. Shake the pan to coat the bottom of the pan evenly with the oil.

2. Sprinkle a thin layer of salt on the bottom of the pan, the salt will help with preventing the fish from sticking to the pan.

3. Turn to low heat and place the fish in the pan, don't move the fish yet at this stage. Pan-fry until the skin of the fish is crisp, tilt the pan around gently to make sure the fish is covered with oil.

4. First fry the middle section of the fish, then move on to the head and tail sections. Make sure the fish is heated up evenly.

Tip: Why sprinkle salt first? The skin of the fish is made up of protein, together with the salt, it hardens when it comes into contact with heat so it won't stick to the pan as easily. Also, salt does not melt in oil so it forms a layer over the bottom of the pan.

5. Once all the sections of the fish (middle, head, tail) have been pan-fried, slowly lift up the fish to see if it sticks to the pan, if not, slowly flip it to the other side. Pan-fry in the same way, once the fish is cooked, lift it from the pan and place it on a plate to serve.

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