How to fry cod without sticking to the pan and peeling off the skin

The key to preventing cod from sticking to the pan and peeling is to control the oil temperature, prepare the fish body in advance, and master the flipping technique. There are mainly methods such as selecting fresh cod, drying the surface moisture, marinating for flavor, hot pot with cold oil, and slow frying over low heat.

1. Choose fresh cod

Fresh cod has a tight and firm meat that is not easily scattered. When choosing, pay attention to the milky white color of the fish and the absence of fishy smell. Frozen cod should be thawed in the refrigerator 12 hours in advance to avoid excessive moisture affecting its formation. Fish chunks with moderate thickness are more easily heated evenly, and it is recommended to cut them into slices of about 2 centimeters.

2. Wipe off surface moisture

Use kitchen paper to thoroughly absorb the surface and internal moisture of the fish chunks. Moisture residue can cause oil explosions and sticking to the pot. Gently press the fish meat to squeeze out residual blood, especially paying attention to cleaning the liquid between the fish skin and meat. The surface of the processed cod should appear matte.

3. Marinate and flavor

Apply a small amount of salt and black pepper evenly to the fish body, let it stand for 10 minutes to tighten the meat. Lemon juice or white wine can be added to remove the fishy smell, but the juice that seeps out needs to be wiped dry again. Avoid using dark seasonings such as soy sauce to prevent rapid cooking during frying.

4. Hot Pot and Cold Oil

Heat the pan over high heat until water drips into beads, then pour in cooking oil that can cover the bottom of the pot. Recommend using high smoke peanut oil or sunflower seed oil, and adjust to medium to low heat when the oil temperature reaches 60% hot. Ginger slices can be used to test the oil temperature, and when dense bubbles appear, fish can be placed.

5. Fry slowly over low heat

Place the fish skin facing down in the pot and do not move it for the first 30 seconds to let it set. Gently shake the pan to ensure even oil contact with the fish body, fry on one side for 3 minutes, and then use a spatula to test the edges. When flipping, move quickly and use two shovels to assist in keeping the fish skin intact.

The fried cod should be immediately placed on a plate to avoid further heating due to residual heat. Paired with asparagus or small tomatoes to relieve greasiness, sprinkle with chopped parsley to enhance flavor. It is recommended to use cast iron pots or thick bottomed non stick pots for daily cooking, and regularly using lard to maintain the pots can improve the anti stick effect. Cod is rich in high-quality protein and omega-3 fatty acids. Eating it 2-3 times a week can help with cardiovascular and cerebrovascular health, but gout patients need to control their intake.