Fried fish can turn out even tastier than usual if you master two culinary tricks that professionals prefer to keep quiet about.
For some, these tips will be a revelation, while others will discover their mistakes and learn why they have not been able to fry fish deliciously until now.
There are two tricks that determine the taste of fried fish.
Trick number one: aroma
The smell of fish itself is not to everyone's taste, especially river fish. It is known that lemon copes well with it, neutralizing any aromas. But it is better to fry fish with garlic.
To do this, simply peel a couple of cloves of garlic, crush them with a knife blade or spoon and place them in a frying pan.
The aroma of garlic will quickly spread throughout the kitchen. Remember to remove the garlic when it is fried and you can start frying the fish.
Trick two: time
There is one simple rule that allows you to fry fish so that it does not burn and does not end up raw inside.
The rule is called "2 to 1" and it sounds something like this: After placing a piece of fish on a heated frying pan, you need to measure the time it takes to fry it on one side (depending on the thickness of the piece).
If the fish has been fried for 8 minutes, then turn it over to the other side and fry for 4 minutes.
As a result, the fish will not be overcooked and will be as juicy as possible.
