How not to cook fish: mistakes that will spoil the product

The perfect fried fish has a crispy crust on top and tender meat inside. But often such a product simply disintegrates or burns. Therefore, to prevent this from happening, you need to follow the right technology.

The FoodOboz editorial team will tell you about the most common mistakes made when cooking.

The wrong frying pan

A non-stick frying pan is not suitable for frying fish, as it is difficult to control the temperature level in such cookware. In this case, a frying pan made of cast iron and steel is best. The temperature will be stable, so you will get a crispy crust.

Too much moisture

Before marinating and frying fish, wipe it well with napkins to remove excess moisture. If there is a lot of liquid, you won't get a crispy crust.

Preheat the pan

Before frying fish, you need to heat the pan very well, and only then pour in the oil and put the fish in. If you put the product right away, it will burn. After frying, you can put the fish on a paper napkin.

Cooking time

It takes only 5-7 minutes for the fish to be well done. If you cook fish for too long, it will become very dry. In this case, the product should be cooked in the most heated pan.

Turning the fish over constantly

The fish does not need to be constantly turned over. It should first be fried completely on one side, and then seared on the other, for 5-7 minutes. It is convenient to use a thin spatula or 2 forks to turn it over.

Type of fish

Fish with a very soft texture is best fried in batter or breading. Some fish is not suitable for frying at all. Cod, for example, is better boiled – it tastes much better in this form.

Cleaning fish

It is best to remove the skin after cooking. Otherwise, the fish will simply lose its integrity. The skin acts as an additional layer to keep the middle soft and well-cooked.