How not to fry fish: it will fall apart and burn
Pan-fried fish is a fairly simple and hearty dish that is often prepared with mashed potatoes or porridge. It can be hake or pollock. But even a tasty and high-quality looking product - as a result falls apart and turns black right in the pan. There are several reasons for this phenomenon.
The editors of FoodOboz will tell about the most common mistakes that are often made during the frying of fish. If you bought a really good quality product - these actions will simply ruin it.
If you use frozen fish for cooking, it is very important to defrost it properly. In any case, do not use hot water in this process, because it promotes the growth of bacteria. And, as a result, the fish will lose its integrity. It is best to defrost the product in the refrigerator. It takes a little time, but you can be sure of the quality of the product and the future dish. Or you can put the fish in an airtight bag and put under a stream of cold water. This method will take you 30 minutes.
Too long to fry
The meat of the cooked fried fish should turn white. As soon as you see it, you can turn off the pan. If you overcook the product, it will become very dry and may stick to the pan.
Actively turn pieces of fish with a fork
Doing so will just ruin the delicate texture of the fish, and it will no longer be juicy. Use a wooden or silicone spatula. And turn the pieces only when they are completely off the surface of the pan.
You take the skin off before frying
The skin should definitely be on the fish during frying, because it preserves all the juices and integrity. And if you do not want to eat this part, you can remove it after cooking.
You put many pieces of fish in the pan at once
When pan frying, there should be enough space between the pieces of fish, and if you fill the entire surface, the product will cook unevenly and start to burn.
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