When frying any food product, you should be careful that the food may stick to the pan during the cooking process.
This will simply ruin our food, since the delicious crust will stick to the pan, and the product itself will begin to fall apart.
When cooking fish, this situation can happen quite often, since we do not always follow the correct technique.
The key is to prepare the product correctly: do not rush the defrosting process. Let the ice melt naturally. This will help the fish hold its shape much more readily.
What other rules do you need to know?
Breading
You should not cook fish without first breading it. Otherwise, the risk of the product sticking to the dish increases significantly.
Also remember that before breading the fish, you need to remove any remaining moisture with a paper towel or napkin.
Temperature
A cold frying pan is the main enemy of well-cooked fish. Therefore, you need to make sure that the pan and oil are heated to the desired temperature.
It is also worth remembering that just one pinch of salt thrown into the oil will be an excellent protection against sticking.
Lid
There is no need to use a lid when frying fish. If you ignore this recommendation, the dish will not be cooked well.
