Please. Any time I'm frying my fish they always stick to the pot and any attempt to preventing them sticking will always result to them disintegrating! Any solution?!

you did not allow it to dry before turning.... the only way is for. it to dry well then you can change it...

You can cover the fish with flour or use the local method (add potash to the oil) i.e kaun ( in yoruba). Always allow the fish to dry before turning.

impactz: you did not allow it to dry before turning.... the only way is for. it to dry well then you can change it...

thanks but don't you tink it may get burnt

Dey are afraid of U, dey rather stick in d pot dan let U eat dem.

helen4: You can cover the fish with flour or use the local method (add potash to the oil) i.e kaun ( in yoruba). Always allow the fish to dry before turning.

I tink I prefer the potash method! Thanks

yuncka: Dey are afraid of U, dey rather stick in d pot dan let U eat dem.

lool

Most welcome.

Pour in a litre of oil into d pan..it sure bet won't stick

Sexipea: Pour in a litre of oil into d pan..it sure bet won't stick

I hear you

lol..get a good chips/deep fryer or quality cooking pots/pans(non-stick) or tumble the fish cuts in corn flour

Are you sure you are using enough oil

Osahon7: Please. Any time I'm frying my fish they always stick to the pot and any attempt to preventing them sticking will always result to them disintegrating! Any solution?!

Why not use clay pot

#Lol
So you've been the one responsible for something this tragic!


















@Topic
I just use my eyes and ears mostly. If the oil is hot enough- I test with a little onion, it helps with the favouring too then I add my well salted fish! it frys with bubbles all over with the sizzling sound soon as it reduces to half if original frying state when I added the fish, I gentle just try to lift from the edges, if it doesn't budge I leave a little longer.


It all just comes joor, and if it scatters na to add am to garri, little oil, few drops of water n say a little salt that's always in a bowl each time I fry. #Grins.

fishes r supposed to be deep fried, so make sure to use enough oil.
Again try using non stick pan.

Once u put dem in d oil...gently use d flat spoon to lift it slightly....
But make sure it dries well on one side b4 turning. it will not burn.

I don't know about the potash but if u will reuse the oil to cook something else, pls don't use potash. imagime potsh in your stew...lol.

mamachops: fishes r supposed to be deep fried, so make sure to use enough oil.
Again try using non stick pan.

Once u put dem in d oil...gently use d flat spoon to lift it slightly....
But make sure it dries well on one side b4 turning. it will not burn.

I don't know about the potash but if u will reuse the oil to cook something else, pls don't use potash. imagime potsh in your stew...lol.

potash stew tins..lool Thanks a lot •God bless you

mamachops: fishes r supposed to be deep fried, so make sure to use enough oil.
Again try using non stick pan.

Once u put dem in d oil...gently use d flat spoon to lift it slightly....
But make sure it dries well on one side b4 turning. it will not burn.

I don't know about the potash but if u will reuse the oil to cook something else, pls don't use potash. imagime potsh in your stew...lol.

. Make I follow them do am GBAM!!!

1. Use a non-stick pan to fry. If you dont have one, make sure what you're using to fry has a very smooth surface.

2. Could be you dont allow it get dry before turning.

3. If possible, fry when the fish is still quite cold, not when it's all thawed and hot!

You'll be good if you adopt 1 or all of the above.

I dispose the oil off cos it colour would have change. No need in using the oil i use in frying things to cook. Lol

^^ Depends on what you fried though. Some foods do turn your oil black, so you'll have no choice but to get rid of the oil. But for something like plantain...or even fried yam - would you really throw out the oil after frying those?

@efmenaxy. HW NOW. Ko b'uwho? I keep it and use it again for that kind of stuff but not cooking soup.

Oniovo me!

Ma rei oh!

Small world, isn't it?

Lol! As long as the oil hasn't turned black, and wasn't used for anything that makes it foam, then I'm good to go with it. Come to think of it, I don't do that much frying anyway. Meats, chicken, and fish, I prefer to roast / oven grill. The end result is almost the same and tastes just as good as the fried ones, but healthier!

That's it.

mamachops:
fishes r supposed to be deep fried, so make sure to use enough oil.
Again try using non stick pan.

Once u put dem in d oil...gently use d flat spoon to lift it slightly....
But make sure it dries well on one side b4 turning. it will not burn.

I don't know about the potash but if u will reuse the oil to cook something else, pls don't use potash. imagime potsh in your stew...lol.

I've seen people add potash to stew,they say it reduces the sour taste

Use enough oil when it's hot add the fish and cover it so that the oil doesn't splash around. When it has fried enough, the oil will lift it up on its own to start floating, then you know it's due for turning but for this to fry properly without burning and for the oil to lift it up, let the fire in the burner be at the lowest heat . When you turn the burner to burn so much it burns the fish or any food at all without cooking it