Frying fish can cause a lot of trouble. Often the meat begins to fall apart and the fillet becomes less tasty and sticks to the pan. If you want to prevent this, it is worth using the tricks recommended by Ewa Wachowicz. Thanks to this, the fish will be golden and elastic and will not look unsightly.
If we want the fish not to fall apart during frying, we must perform a very important step before we start heat treatment. Ewa Wachowicz suggests: before frying, dry the fillet thoroughly. This is a very important activity, mistakenly omitted by many people. This has a big impact on the taste and texture because the water on the fish causes the fat to splatter. As a result, the meat begins to fry instead of frying to boil.
Then you need to take another very important step, i.e reach for melted butter and a kitchen brush. All you have to do is spread it lightly on all sides to create a thin protective layer, thanks to which the fish will not stick and its skin will become golden and aromatic. Thanks to that If we use a brush, we will be able to spread the fat evenly.
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Ewa Wachowicz also pays attention to other aspects that will ensure success when frying fish. First of all, it is worth using a Teflon pan or one with a non-stick coating. Additionally, it should be well heated before placing the fish on it so that it can retain its moisture inside. This will make her feel better.
In addition, Ewa Wachowicz also recommends a very interesting solution that will make the fish even tastier and retain its structure. Well, he doesn’t serve it immediately after frying, but instead puts it in an oven preheated to 180 degrees Celsius.. There it is heated for about 5-7 minutes.
During this time, the fish can quietly bake and warm up inside, thanks to which the meat is still juicy and the skin remains crispy. The fillets will be firm, golden when removed from the oven and will smell beautifully of butter. Thanks to this method, we can easily obtain a tasty dish that will delight with its taste and aroma.
