Q. My fish always sticks to the frying pan and never comes out in one piece.
What am I doing wrong?



It means only one thing, your cooking oil is not warm enough for frying. Test your cooking oil: cut a piece of bread and fry it; if it sizzles and turn golden brown fast it means your cooking oil is ready for frying.

When frying, add fish one at a time to the pan. (give at least one minute interval) this will give the oil time to go back to its frying point. Make sure that there is enough space in the pan, so you can turn the fish easily, to cook the other side of it.

Optional, you can dredge fish in cornstarch with salt & pepper before frying. This not only add crispness to the fish it also prevents hot oil from from spewing up the pan while cooking the fish.