Beginner cooks face a problem: battered fish burns on the outside, but remains raw on the inside.
The reason for this is a typical mistake that every housewife makes at least once. It is connected with the size of the fillet.
Not only the appetizing appearance of the dish depends on this, but also its juiciness. Experienced cooks advise baking large pieces in the oven, after deep-frying them first.
Chefs recommend frying thin slices in batter in a frying pan. This way the meat will be fried from the inside and will not burn on the outside.
Before throwing the pieces into the frying pan, the pan needs to be heated with oil. This way the batter will immediately “set” without having time to spread over the surface.
Chefs advise using more oil for frying. This will ensure that there are no raw areas on the fillet. Then, before serving, the pieces can be placed on a paper towel to remove excess oil.
