One of the main advantages of fried fish is its crust: thanks to it, serving it on the table always looks as impressive as possible.
You won’t be ashamed to share such a treat with either guests or family members.
Basically, the crust is achieved with the help of flour. But you can do without this component.
What should the hostess do?
Don't forget to dry the fish.
People always try to wash the product before further manipulation, but they do not always remember that excess moisture needs to be removed.
It is better to use napkins or paper towels for this task.
A well-heated frying pan
The first thing to do is to hold a dry frying pan on the stove for two minutes. Then pour in the oil and wait the same amount of time.
Next, add salt to the butter, wait a bit and add the fish.
Correct technique
The main focus should be on the skin side of the fish. You can actively press it down to the very surface of the pan with a spatula.
But the part of the fish without the skin layer needs to be fried quickly. Each time we hold the "tender" part for no more than 15 seconds.
