Many people like to treat themselves to a delicious dish - fried fish.
However, during the cooking process, an unpleasant situation may occur: flour sticks to the pan.
This not only spoils the visual appearance of the dish, but can also impair its taste.
What is the cause of this problem?
The answer to this question is simple and obvious: it is extremely difficult to evenly distribute the required amount of flour over the surface of the fish. Therefore, the breading layer turns out to be either excessively dense or practically invisible.
This approach does not add taste or quality to the dish.
How to cook fish so that the flour doesn't burn
There is a very simple method that many housewives use. To do this, you need to determine the required amount of flour and salt, mix the ingredients and pour them into a regular bag.
After that, we send the fish, tie the bag and start shaking the contents. As a result, the product takes exactly as much flour as required. After this manipulation, you can safely start frying.
