Is frying a fish physical change?

* Chemical Composition Changes: The heat from frying causes the fish proteins to denature and break down. This changes the chemical structure of the proteins and alters the texture and flavor of the fish.

* New Substances Form: Frying also leads to the formation of new substances, such as Maillard reaction products that contribute to browning and flavor.

* Irreversible Change: Once the fish is fried, you can't reverse the process and get back the original raw fish.

While frying might seem like a simple physical transformation (the fish changes shape and color), the chemical processes involved make it a chemical change.