When it comes to fish, I believe that this is the favorite of most friends. There are many kinds of fish practices, such as steaming, boiling, braising, frying, and so on. Among them, the technical content of fried fish is relatively high because it is easy to cause the stick pan, even to break the skin of the fish, especially for the novice. 

There are five secrets to fried fish: fresh fish, pan to be hot, oil to be less, fire to be small, and less stir up.