Getting a Crispy Crust on Fish Is Easy: Here's How Chefs Achieve the Right Result

11.04.2023 10:56
Updated: 15.04.2023 05:00

Fried fish is one of those dishes that combines health and nutrition with excellent taste.

The dish will be ideal if it also has a beautiful golden brown crust with a little crunch.

Moreover, this result can be achieved regardless of whether the product is sliced.

A tasty "shell" can appear on both whole fish and fish pieces. The main thing is to follow several important recommendations from professional chefs.

Choosing a frying pan

First, you need to pay attention to the cookware. Oddly enough, the presence of a "crunch" in the future dish depends primarily on the correctly selected type of frying pan.

fish
Photo: © Belnovosti

It is advisable to use stainless steel cookware.

But you shouldn't take a non-stick frying pan. It's unlikely that the fish will get rid of excess moisture.

A cast iron frying pan is also not the best option: a dish cooked in such cookware may not have the most pleasant taste.

Heating the oil

You need to place the fish in a frying pan with very hot vegetable oil.

The laid out product must be pressed firmly against the bottom of the dish.

A few minutes of heating will help rid the future dish of excess water and form a tasty crust.

Then you can turn the dish over and reduce the heat.

Author: Kurchev Anton Deputy Editor-in-Chief

Content
  1. Choosing a frying pan
  2. Heating the oil