The secret to juicy and golden-brown fried fish: here's what you need to do half an hour before frying
Did the fish fall apart in the pan while frying? Did you end up with a tasteless mess instead of a whole dish?
The crust has not appeared, but the unpleasant “swamp” smell remains?
This means that the cook did not perform an important procedure before placing the fish pieces in the pan.
Before frying, the product must be soaked. And not in simple salted water, but in one well-known drink.
What to soak fish in
About half an hour before you plan to start frying the fish, the pieces should be placed in a deep container filled with milk.
For a quarter of a glass of the drink there should be half a teaspoon of salt. You can also add a little ground pepper.
Preliminary “milk” treatment is a guarantee that the product will get rid of the unpleasant smell (and this is a common problem for river fish).
In addition, soaking in milk will reduce the risk of the dish falling apart right in the pan.
The chances of the fish remaining intact during frying will be quite high.
In addition, the dish will be golden brown and crispy on top, and soft, juicy and tender on the inside.
The dish will be incredibly appetizing: even a seasoned gourmet will not be able to tear himself away from eating this fried fish.
