The rule applies not only to river fish, but also to sea fish.
Not every amateur cook can fry fish perfectly. Just a little distraction and the fish will already be stuck to the frying pan.
It is not always possible to get an even golden crust on both sides. Experienced cooks follow the simple rule of "two to one" in this case.
Many people fry fish on each side for the same amount of time. This is a serious mistake that affects the quality of the dish.
On the first side, the fish is fried for 4-6 minutes, and on the other side - 2 times less, i.e. about 2-3 minutes. If the piece is large, then the time can be increased, but the "two to one" rule remains.
The recommendation works with any varieties. Both sea and river fish will be juicy and have an appetizing golden crust, but it will not be dry.
But the dish can always be improved. In the case of fish, lemon never hurts, which will only enhance the taste.
