Fish are extremely healthy, in addition to protein, they also contain Omega 3 polyunsaturated fatty acids. As Izabela Rzepecka-Sarota emphasizes on the website interia.zdrowie.pl: “We should eat fish at least twice a week, including fatty sea fish at least once.” How to fry them so that they don’t fall apart?
Fish falling apart during frying is the result of several factors. First of all, it’s about its structure. Fish meat has loose fibers that separate easily. This especially applies to the very popular cod and sole. DrThe most important factor is the moisture of delicate meat. If the fish has not been properly dried, its surface steams, which further weakens the structure when in contact with hot fat.
Another reason why fish falls apart in the pan is turning it over too early. The meat needs a moment to “bind” and obtain a compact, crispy surface. If we do it too quickly, the fish will not have time to brown and will fall apart under the pressure of the spatula. In this case, we will collect the leftovers from the pan.
Fish sticking to the pan is a classic problem that often ends in a culinary disaster. Most often, the culprit is a pan that is too cold or not enough fat. If the oil is not hot enough, the fish begins to cook instead of fry, and its proteins stick to the surface. Only patience can help here, if you rush, you will have to scrub the pan.
The type of pan also matters. Non-stick surfaces such as Teflon or ceramic are more forgiving for novice cooks. However, even in a classic steel pan you can fry fish without sticking. Just use the trick with a kitchen towel and a bit of butter.
The secret lies in properly preparing the fish before frying. We should defrost fish very slowly, it is best to take it out the day before and defrost it in the refrigerator. The idea is to thaw out all the water that often gets inside the fillets. The second important factor is to carefully dry the fish before heat treatment. It’s best to use paper towels for this. It is not enough to just place the fish on it, you also need to wrap it in soft paper and press it lightly.
The second important point is to properly heat the oil. It’s best to do this with a piece of bread. Simply throw a piece of bread into the oil and wait 16 seconds, during which time it should brown. If this happens, you can start frying the fish. The way of frying also matters. Don’t be tempted to check the doneness or turn the fish over and over. Turn thin slices, e.g. cod or pollock, only after 3-4 minutes. Thanks to this, a crispy crust will form on the fried surface, which will keep the entire loaf in check. Fry larger and thicker rings for 6-7 minutes on each side. Chefs have one more trick to keep the fish from falling apart. Adding butter to the fried fat will help to create a crispy surface. It is best to do this just before one side finishes frying.
Sources: guster.pl, Terazgotuje.pl
