How to fry fish so that it turns out juicy and not dry: it will melt in your mouth
Sometimes even experienced cooks notice, to their chagrin, that fried fish turns out so dry that they don’t want to eat it anymore.
If you have encountered a similar situation, we hasten to share with you a small trick, after using which the fish you cook will always be tasty and juicy.
The trick is to soak the fish before dipping it in batter or breading it.
To do this, you will need milk, to which you should add a pinch of salt.
The fish should be marinated in this “marinade” for approximately 30 to 60 minutes – the exact time depends on the size of the fillet.
Not only will the fish be properly soaked and will ooze juice in the pan, the milk will rid it of that very hated smell.
Salt, in turn, will make the fish fillet more elastic, and the dish will definitely not fall apart.
There is no need to worry about the fish acquiring a milky taste after soaking – it will not be noticeable in the finished dish.
Earlier we told you how to prepare spicy and aromatic herring for the table.
