11 posts
anyone has the technique, i always end up burning the fish.
Use a wok?
wat pan u using? copper? non-stick? iron wok?
all almost the same. jus treat yr fish to a light coat of corn strach.
oil yr pan well.
heat pan till its really really hot.
put in yr fish n keep flipping or moving it around.
*make sure yr fish is dry! or ull get popped by jumping oil
Originally posted by SPLIT SECOND: anyone has the technique, i always end up burning the fish.
use the teflon brand lor...
Uhm, easy. Lower the fire after awhile.
(At first it turns a nice golden brown then it starts to burn - Or the first few slices are nice and golden but the back ones burn?) If that's the case the solution is in my reply.)
non-stick
Err why use a saucepan
Use a wok or a frying pan for it
dont have a wok.
eer, sorry i think its not called sace pan, its non stick frying pan.
using a cover for the pan during frying will also help contain the heat n help the cooking process.
also will prevent oil from popping all over the place.
easy.
watch over the fish and fire.
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11 posts
