What is the reason for the sticky pan of fried hairtail

The sticking of fried hairtail in a pan is usually related to factors such as improper oil temperature control, excessive moisture in the fish body, poor material of the pan, incorrect flipping timing, and uneven coating of powder.

1. Improper control of oil temperature

When the oil temperature is too low, the fish cannot quickly form a crispy outer layer after being put into the pot, and the protein in the fish meat will adhere to the bottom of the pot for a long time. If the oil temperature is too high, it is easy for the outer layer to become burnt while the inner layer is not yet cooked, increasing the probability of sticking to the pot. It is recommended to heat the oil until the chopsticks are inserted and small bubbles appear, about 60% of which should be heated before cooking.

2. Excessive moisture on the fish body

Residual moisture on the surface of the fish can lower the oil temperature and cause the starch layer to dissolve. After pickling, it is necessary to use kitchen paper to absorb the moisture, or sprinkle salt half an hour in advance to force out the moisture. Frozen hairtail should be thoroughly thawed and dried to prevent ice crystals from bursting and splashing oil when exposed to heat.

3. Poor material of cookware

Thin bottomed pots are prone to local overheating due to uneven heating, and cast iron pots need to be fully preheated. After the coating of the non stick pot is damaged, the viscosity increases. It is recommended to choose a thick bottomed stainless steel pot or carbon steel pot. Before using the new pot for the first time, it needs to be boiled with oil for maintenance.

4. Incorrect flipping timing

When the hairtail is just put into the pot, the starch layer is not formed, and flipping it too early will damage the protective film. Wait for about 2 minutes and observe the edges turning golden before flipping over. Using a wide shovel can reduce the fragmentation of fish meat and avoid repeated flipping.

5. Uneven powder coating

insufficient starch or flour cannot form a barrier layer, while excessive starch or flour can easily peel off. It is recommended to dip in egg mixture first and then coat it with thin starch, or mix corn starch and flour in a 1:1 ratio. After coating with powder, let it sit for a moment to allow the powder to regain moisture, which can enhance adhesion.

When frying hairtail, you can first refrigerate the fish pieces for half an hour to make the meat compact, and choose high smoke point oils such as peanut oil or rapeseed oil. After frying, use kitchen paper to absorb oil, sprinkle salt and pepper or pair with lemon juice to relieve greasiness. If it sticks to the bottom of the pot, wait for the pot to cool down and add water to boil to soften the residue. Avoid using steel wire balls to scrape during daily maintenance of cookware, and regularly use grease for maintenance can improve anti sticking performance. The combination of controlling the heat and pre-processing techniques can significantly reduce the probability of sticking to the pot.