For a dish like fried fish, appearance is very important.
If the food does not look whole and does not have a crispy golden crust, then guests and household members are unlikely to be satisfied with the meal.
Unfortunately, as a result of frying, the fish often loses its integrity, turning into an unappetizing mass.
However, it is very easy to avoid this problem: a few minutes before putting food in the pan, you need to perform a couple of simple steps.
What's the trick?
Raw fish that is planned to be placed on a hot surface should be as “less wet” as possible.
Therefore, about a quarter of an hour before frying, excess moisture must be removed from the product.
This can be done using a paper towel. Or a napkin made of similar material.
Now we move on to the second step. Immediately after "drying" the fish, it should be sprinkled with salt.
Please note: such foods should be salted before cooking, not during or after the cooking process.
If you follow both recommendations in time (drying + adding salt), the fish will remain whole and get a tasty crust.
