I share my secret on how to fry fish so that they do not fall apart. I think that my method will come in handy for many, because fish often sticks to the pan when frying, disintegrates, the pieces are sloppy and unappetizing. In my article, I'll show you how to avoid all of this.
I have my own step-by-step algorithm, which I constantly follow. And my fish does not fall apart.
Step 1
If the fish is frozen, then I defrost it. Because defrosting often produces a lot of liquid. I drain it. And if you fry frozen fish, then all the liquid will be in the pan, and because of this, the pieces can fall apart.
Step 2
I blot the fish with a paper towel, sprinkle with salt on both sides and leave for 5-10 minutes. The salt makes the fillet "stronger", so the chances that the pieces will not fall apart increase.
Step 3
I always fry fish either in batter or breaded. As a breading I usually use semolina, sometimes flour. I add spices to the breading. The breading or batter seems to hold back the fish fillets, a crust forms, which does not allow the pieces to fall apart.
Step 4
I put the fish in a well-heated frying pan with vegetable oil. The fish will immediately "catch" and will not fall apart. I fry the fish over high enough heat. If you cook slowly or put the pieces in a poorly preheated pan, then 100% will fall apart.
It is also important which pan you cook in. If the frying pan is poorly coated, old or poorly washed, then the fish will most likely stick, and you won't be able to turn it over - everything will fall apart.
These are my secrets. Write in the comments how you fry fish? What are you doing to keep it from falling apart?
Read also: Zucchini "chebureks". Simple and tasty
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