Never cook fish this way: the most common mistakes that ruin everything

Fish should definitely be in every person's diet because it is very nutritious. And you can cook this product in completely different ways. However, no matter which one you choose, you need to avoid several mistakes that greatly affect the taste and texture.

The FoodOboz editorial team will tell you what you need to pay attention to when cooking fish. If you avoid the following mistakes, you can get a successful dish.

First of all, pay attention to the quality of the fish

Fish should have a neutral, fresh odor (reminiscent of the ocean). The eyes of the carcass should be clear (not cloudy) and the meat firm.

Do not cook fish when it is wet

To make the fish crispy on the outside, its surface must be dry. Before cooking, pat it dry with a paper towel and leave it for 30 minutes to evaporate excess moisture. This will ensure a better texture and spice infusion.

Do not add spices too early

Salt draws moisture out of the fish. Therefore, do not add the spice too early. It is best to do this when the fish is almost ready. This will preserve the juiciness and rich flavor.

Don't make the temperature too low

If you are frying the fish in a pan or grill, heat the surface very well first. Only then add oil and heat it well. This will prevent the fish from sticking.

Do not cook fish with the skin side up

Start cooking fish with the skin side down. The skin protects the tender meat and makes it crispy. If you don't like the skin, simply remove it after cooking.

Do not turn the fish over often

Fish should only be turned once. Frequent turning can damage the texture and make the product tough. If the pan is hot enough, the fish will easily come off the surface when it is ready to be turned.

Do not overcook the fish

The most common mistake is to overcooking the fish. After that, it becomes dry and tough. The general rule is to cook for 10 minutes for every centimeter of thickness, turning over halfway through. The fish should be firm on the edges but slightly transparent inside.