Many people love fish. Especially fried fish. But here's the problem: the process of cooking often ends with burning.
Sometimes the fish sticks or even falls apart.
But German housewives make sure that such problems never arise.
And you can do the same. A couple of “tricks” were suggested by the expert of the online publication “BelNovosti”, chef Yulia Arkhipova .
First, let's prepare the frying pan, that is, heat it over high heat.
This solution guarantees a good crust on the fish, while maintaining its juiciness.
Add the required amount of oil to the pan, which will prevent sticking and give the dish aroma and taste.
By the way, the fish will need to be sprinkled with flour to create a thin protective crust so that it does not stick and the texture remains crispy.
Then we dip the fish in the egg – this way we strengthen the protection (we create an additional layer) and preserve the moisture of the product.
Now it's time to put the fish in a heated frying pan.
And here it is very important to reduce the heat to prevent overdrying.
And if we want to avoid burning, we will make several shallow cuts along the fish.
As for oil, the more you use, the better your chances are that the fish will retain its shape and taste.
Expert: Julia Arkhipova
