Framed fish in the company of potatoes and your favorite salad is a simple and quick idea for a healthy and tasty dinner. It happens, however, that due to small errors when preparing instead of crunchy, golden coating we have wet with fat, crumbling and just bad mass. What to look for so that this does not happen?
How to coat the fish for frying? Do not skip this step
In theory, frying is not difficult, in practice it often happens that already in a frying pan separates from meat and everything soaks with fat. To avoid this, it is worth using a few simple and fast tricks. The first of them involves drying the fish with a paper towel. Gently put on a piece and wait until it absorbs excess water, and the meat will certainly fall less. In addition, do not avoid coating in flour while breading. Many people ignore this step and use only egg and breadcrumbs, which is a mistake. Flour is the easiest way that during frying the meat inside it remains juicy, and the breader gained crunchy.
ADVICE! It is also worth reaching for flour when you do not plan to bread fish and you want to just fry it. Thanks to this, it will come out perfectly moist inside, but with an insane skin.
What to do so that the coating does not fall off the fish? Watch out while frying
The appropriate frying technique is also significant. Start by choosing with high smoke temperature, thanks to which the risk of burning will decrease significantly. Suitable, among others rapeseed oil or clarified butter. Heat it properly in a pan (preferably with a non -stick coating) and only then arrange the fish. If you have one with the skin (it is worth it, because it helps to keep its shape and makes it not fall apart), first fry from her side.
How best to fry the fish in a pan? Do not overdo it with time
The optimal fish frying time should not be longer than 5 minutes per page, although it is usually enough even less. Just remember to abstain from constantly reversing the meat during this activity, because it is a simple way to fall apart. Instead, be patient. When the fish is ready, gently remove it from the pan on a plate lined with baking paper, which will soak excess fat. Thanks to this, it will come out perfectly juicy and crunchy at the same time. Do you like fried fish? We invite you to participate in the poll and commenting.
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Source: Gazeta
Bruce is a talented author and journalist with a passion for entertainment . He currently works as a writer at the 247 News Agency, where he has established himself as a respected voice in the industry.
