Fried fish is a favorite food of many people, but not all housewives dare to cook it.
According to the expert of the online publication BelNovosti, chef Yulia Arkhipova, the main problem that awaits inexperienced cooks is that the fish falls apart during the frying process.
As a result, instead of delicious pieces, something strange and shapeless appears on the plate.
Why does this happen? In fact, the increased humidity of the fish is to blame.
Conclusion: if you get rid of excess moisture, the dish will turn out perfectly cooked.
Therefore, wait until the carcass defrosts, and then pat it dry thoroughly with paper napkins or towels.
To make things easier, try wrapping the fish in several layers of paper and leaving it like that for a while – a couple of minutes will be enough.
Once the napkins have absorbed the liquid, you can start frying.
You can be sure that after this life hack, the fish will perfectly retain its shape in the frying pan, and it will also be less watery and much juicier.
For reference
Frying is a method of heat treatment of food products in contact with fat or without fat at all at temperatures that cause the formation of a crust (Maillard reaction).
Expert: Julia Arkhipova
