Many people often have problems with cooking fish. The product sticks to the pan, comes out dry or simply falls apart. There are many reasons for this phenomenon.

FoodOboz editors will tell you how not to cook fish so as not to spoil it. We will also share tips on how to make this product really tasty.

Frying wet fish

For the fish to have a golden crispy crust, the product must be soaked well. Otherwise, the fish just steams rather than fries.

A lot of salt.

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If you do not add salt at all, the fish will not taste good. But too much of this spice can spoil the product. Salt can soften the fibers of the fish. And, as a result, it will simply fall apart. It is possible to salt the marinade just a little bit, and then add the spices on top of the already cooked fish.

Insufficiently heated frying pan

If you put the fish on a cold pan, it will cook unevenly and begin to stick. To get a crispy crust, heat the pan in which you are going to cook the product well.

Frying on the wrong side

It is very important to start frying fish on the side where the skin is. It is this action that helps to keep the product intact after frying.

Actively flip the fish during cooking

Make sure the piece is well fried on one side, only then flip it over. Otherwise, the fish will start to stick and burn. You only need to flip the fish once.

Cooking for too long

Also on OBOZREVATEL you can read the recipes:

• Fish with pineapples in tomato sauce
• Fish with vegetables in the oven
• Fish in sweet and sour sauce