Why fried fish turns out unpalatable: never make these mistakes

Fried fish goes well with mashed potatoes, buckwheat and light salads. The product is quite nutritious and moderately caloric. However, it is very easy to spoil it during frying.

The FoodOboz editorial team will tell you about the most common mistakes made when cooking fish. You need to pay special attention to them if you want to make the dish really tasty.

Too much moisture

After you have cleaned and rinsed the fish, it must be dried. You can use paper towels for this purpose. You just need to wipe the fish well with them and then fry it. If there is excess moisture, the fish will not have an ashy crust because the meat will simply steam.

Too much salt

Add salt very carefully. If there is too much of it, the meat will turn out dry. You can add just a little salt to the marinade and then adjust the flavor just before frying or baking.

Cold frying pan

If the pan on which you put the fish is cold, the pieces will simply burn and start to fall apart. Therefore, heat the pan well first.

Frying on the wrong side

To make the fish have a good texture, you need to fry the fish skin side down first. If you do it the other way around, the pieces won't be whole. The skin holds the soft part. Fry the fish with it first even if you don't want to eat the skin.

Frequent turning

It is enough to turn the fish only once. Each side should be well cooked. If you constantly turn the pieces over, the skin may tear and the dish will not be attractive. In addition, the fish will absorb excess oil.