No oil splashes, no smell, no crumbled breading: how professionals fry fish
Fried fish is tasty and simple.
But there are also downsides.
At the same time, all the negative aspects are usually associated with the cooking process, when the specific aroma of such a dish quickly spreads throughout the kitchen, splashes of hot oil fly in all directions from the frying pan, and the breading just wants to spill onto the stove or countertop.
But you can cook juicy and crispy fish without all these difficulties.
As for the smell, you can prevent it with a simple life hack. To do this, put a pot of water on the next burner. As soon as the water boils, add vinegar and lemon juice.
If your cutting board and hands smell of fish, you need to take some toothpaste to wash them.
Tired of oil drops that just want to "hurt"? A pinch of salt in the pan and adding a piece of butter to the vegetable oil will save you.
As for problems with breading, it is better to bread the fish pieces directly in the bag. You need to fill it with breadcrumbs, spices and flour, and then add the product and mix everything thoroughly. Immediately after this, you can put the fish in the frying pan.
