Fried fish is always fried to pieces, probably because you don't control the heat, because the fish is relatively fresh and tender, and the tissue in the fish is also relatively loose. Once the heat is not well controlled, it is easy to fry the fish to pieces. When we fry the fish, we can fry it slowly over a low fire, and then start frying after the oil is hot, which can keep the fish intact.
The fish is fresh and tender. The tissue in the fish does not contain muscles and veins, and the bones will not be very hard, and the meat is relatively loose. Therefore, if the heat is not well controlled during frying, it will be fried and broken, which will affect the appearance and taste of the fish.
Fried fish should be fried slowly with a low fire. You can't be anxious. Frying fish with a high fire will make the outside of the fish fry, and the fish skin will stick to the pot, but the fish meat inside is not fried. Therefore, fried fish must have good patience. When one side of the fish turns yellow, you can turn it over.
When frying fish, heat the oil first and then put the fish, so as to prevent the fish skin from sticking to the pot, but don't let the oil be too hot or too cold, which will cause the fish to be fried. You can put your palm on the pot to feel the temperature of the oil, and you can put the fish with a little heat.