If an amateur fries fish, it will never get a good crust: this skill is only available to experienced cooks.
The crust should be a nice color, crispy and thin.
Thanks to this, the taste of the treat is noticeably improved, noted the culinary expert of the online publication BelNovosti, chef Yulia Arkhipova.
What 3 crust secrets will come to the aid of housewives
Drying
It is known that fish needs to be washed and cleaned, which makes it wet. Such a product will never be cooked correctly. Therefore, before cooking, the fish must be dried thoroughly without fail.
"Flour Veil"
It is necessary to combine wheat flour, selected spices and salt, mix, send in a polyethylene bag. Then send the pieces of fish and begin to shake.
This will result in a perfect breading, which will result in a crust.
Frying
You should never put fish in an insufficiently heated frying pan with little oil: you will simply ruin the product. The frying pan should be hot, and the oil layer should be at least seven millimeters thick.
Expert: Julia Arkhipova
