Even pieces, an appetizing aroma and a golden crust hiding soft meat – this is how you can describe perfectly fried fish.
It is not difficult to achieve such a result. You just need to remember a few nuances, and then cooking fish will be a real pleasure.
Defrosting
To better defrost the carcasses, they need to be wrapped in cling film and placed in a bowl of cold salted water.
Cleaning
The scales will literally come off the fish themselves. But before that, you need to hold it first in hot water, and then in cold. Take two bowls - one with ice water, and the other with hot water. Keep the fish in each container for 5 minutes.
Neat pieces
To prevent the fish from sticking to the pan and falling apart after frying, you need to salt it 5-10 minutes before it is ready.
Before cooking, it is recommended to soak the pieces in milk for 10 minutes and then roll them thoroughly in flour.
