Have you ever encountered a situation where fish loses its appetizing appearance during the frying process?
According to the expert of the online publication BelNovosti, chef Yulia Arkhipova, this happens quite often: pieces (or the whole fish) stick tightly to the bottom of the frying pan.
And the amount of oil has nothing to do with it: even if the fish carcass is practically swimming in fat, it doesn’t save it.
This problem especially often arises when dealing with frozen fish.
The only way to carefully turn over such a fish is with a magic wand. Of course, the average kitchen doesn't have such a "tool", so instead of delicious fried fish, you end up with a crumbled mess on your plate.
This fate is not terrible only for those who know a special life hack for frying fish.
It turns out that fish pieces will not fall apart when fried and, accordingly, will not stick to the pan if they are first dipped in brine.
It is easy to prepare: for 1 liter of water you need only 1 teaspoon of salt (if desired, you can add a pinch of sugar). Place the fish in the solution for 5 minutes, then dry and fry as usual.
Expert: Julia Arkhipova
