Chefs often make mistakes when preparing fried fish.
Often, instead of a whole dish with a beautiful crust, you end up with an unappetizing mass.
Why does the product start to fall apart right in the frying pan? Most likely, the person did not salt it at the right time.
But if you add sodium chloride at the right moment, the fish will remain whole, have an appetizing appearance, be healthy, and will also acquire an excellent taste.
At what point should you salt the fish?
Many people add the spice too late: when the product has already begun to fry.
The correct way to do it is to salt the fish before cooking it.
The ideal option is to add sodium chloride approximately 10-15 minutes before placing the raw fish in the pan.
Adding salt to breading is perfectly acceptable.
Why salt should be added in advance
The recommendation is explained very simply: the early appearance of salt in a dish promotes a faster “setting” of the protein when exposed to high temperatures.
This way, pre-salted fish doesn't fall apart in the pan.
