Your techniques are pretty good. However I have a suggestion to add.... It is a good thing that you move the fish around before leaving it in the pan - I usually leave the on top of the onions slices (I use much much less oil) the onion layer keep the fish/fish skin off the hot pan - allowing the fish protein to be cooked golden yellow - Once the protein is cooked/fried/ I just move them off the onion and direct to the pan.. no more sticking... frying this way - I use way way less oil to fry... i tried to fry fish so many ways but invented this way as I came across something sticking similar situation in metal foundry.. and it works
Thanks for your constructive criticism and suggesting another way to “kill a cat”. Your technique sound interesting and logical I will give it a try one of this days and see how i like it. That is the cool thing about teaching we learn everyday … thanks once more.
@@Veeluvstocook yes..try it...as .i researched...protein is very sticky (i.e. gluten in bread..) but becomes britt l e when fried (i.e. fried chi rse taufu/beancurd when fried formed a tough skin) so if you keep the fish off the hot pan ..no sticky protein sticking to hot pan. And when it is cokked/fried.. the fish coated with thin golden protein hard crispy layer.. then you can slide/walk them about in the pan..
@@Veeluvstocook wow I will subscribe because of your comment. It's always great to receive constructive criticism and grow with new ideas as a cook. Otherwise we'd still be throwing raw unseasoned meat on a fire pit and calling it a day! The first fire pits were made by homo erectus, not humans, over 1.5 million years ago. Cooking then was discovered by accidentally dropping meat into fire. After that it snowballed into other people putting random stuff into fire, then mixing stuff, then discovering new heat sources. Who knows what we will cook in 50 or 5000 years! Just looking into a 1970 cookbook makes me queasy!
@@jasontaylor2237 slide the onions cross way and put only some on the pan first to fry tge onions first to evaporate the water in tge onions.. you dont put too much on the pan as onions gives steam when being cooked. Idea is to lift the (fish) protein mm off the hot pan. You can omit the onions layer if you prepare to "walk the fish" on the hot pan by moving it aound until the protein cooked then can lower the flame..it also can be done but you have to constantly look out to prevwnt overburnt
My dear patient teacher! Thanks this is awesome, well understood thanks
Nji Mbua Colette 🤗
My Sis! Your on a roll... And making me hungry. 🥰😍💖💕😋😋😋
JoAnna Johnson I have missed you guys too much my sis😀😉🤗... I send it to you in the spirit 😀
Perfect!! No other words neccesary.
Mikey Mikey 🤗
Thank you dear
You are most welcome . Are you on IG? Follow me on there @veepfamlifestyle as I am currently very active there.
Your techniques are pretty good. However I have a suggestion to add.... It is a good thing that you move the fish around before leaving it in the pan - I usually leave the on top of the onions slices (I use much much less oil) the onion layer keep the fish/fish skin off the hot pan - allowing the fish protein to be cooked golden yellow - Once the protein is cooked/fried/ I just move them off the onion and direct to the pan.. no more sticking... frying this way - I use way way less oil to fry... i tried to fry fish so many ways but invented this way as I came across something sticking similar situation in metal foundry.. and it works
Thanks for your constructive criticism and suggesting another way to “kill a cat”. Your technique sound interesting and logical I will give it a try one of this days and see how i like it. That is the cool thing about teaching we learn everyday … thanks once more.
@@Veeluvstocook yes..try it...as .i researched...protein is very sticky (i.e. gluten in bread..) but becomes britt l e when fried (i.e. fried chi rse taufu/beancurd when fried formed a tough skin) so if you keep the fish off the hot pan ..no sticky protein sticking to hot pan. And when it is cokked/fried.. the fish coated with thin golden protein hard crispy layer.. then you can slide/walk them about in the pan..
@@Veeluvstocook wow I will subscribe because of your comment. It's always great to receive constructive criticism and grow with new ideas as a cook. Otherwise we'd still be throwing raw unseasoned meat on a fire pit and calling it a day!
The first fire pits were made by homo erectus, not humans, over 1.5 million years ago. Cooking then was discovered by accidentally dropping meat into fire. After that it snowballed into other people putting random stuff into fire, then mixing stuff, then discovering new heat sources. Who knows what we will cook in 50 or 5000 years! Just looking into a 1970 cookbook makes me queasy!
Are you saying do not peel the onion but put it in the oil unpeeled? thank you
@@jasontaylor2237 slide the onions cross way and put only some on the pan first to fry tge onions first to evaporate the water in tge onions.. you dont put too much on the pan as onions gives steam when being cooked. Idea is to lift the (fish) protein mm off the hot pan. You can omit the onions layer if you prepare to "walk the fish" on the hot pan by moving it aound until the protein cooked then can lower the flame..it also can be done but you have to constantly look out to prevwnt overburnt
Awesome 👏🏽. Well noted.
Onyinye Elochukwu 🤗👌🏿💃🏾
What kind of fish is this
I used croaker fish
Wow very good 👏 this looks so delicious 😍 igive you like 👍 and Subscribed 🔔 well done 🌺 Yummy thank you...
🌼🙏
thanks Saraya. please Stay connected!
Plzz switch off the tap in between plz save water
Ok. Thanks