Fried fish is one of those dishes that combines health and nutrition with excellent taste.
The dish will be ideal if it also has a beautiful golden brown crust with a little crunch.
Moreover, this result can be achieved regardless of whether the product is sliced.
A tasty "shell" can appear on both whole fish and fish pieces. The main thing is to follow several important recommendations from professional chefs.
Choosing a frying pan
First, you need to pay attention to the cookware. Oddly enough, the presence of a "crunch" in the future dish depends primarily on the correctly selected type of frying pan.
It is advisable to use stainless steel cookware.
But you shouldn't take a non-stick frying pan. It's unlikely that the fish will get rid of excess moisture.
A cast iron frying pan is also not the best option: a dish cooked in such cookware may not have the most pleasant taste.
Heating the oil
You need to place the fish in a frying pan with very hot vegetable oil.
The laid out product must be pressed firmly against the bottom of the dish.
A few minutes of heating will help rid the future dish of excess water and form a tasty crust.
Then you can turn the dish over and reduce the heat.
