Contrary to appearances, it is not that simple. It often happens that instead of being perfectly juicy and soft, the meat becomes dry as a chip. Fortunately, we can remedy this. Just follow a few basic rules and avoid common mistakes. This will make this year’s holiday fish taste perfect.
For the taste and texture of the fish, frying time is key. It depends on its thickness and type. For example, thin fillets, such as cod or sole, are fried for only 2-3 minutes on each side. However, fish with a thicker structure, such as salmon, should be fried for 5 minutes.
It is also worth checking whether your fish is ready. To do this, just lightly stick a fork into it and if it separates easily, you should remove the fish from the pan. You should also know that the fish continues to cook for a while after it is removed from the stove, so it’s always better to put it on a plate a little earlier than too late.
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Some common mistakes that happen when frying make the fish dry and less tasty. Usually the cause is too high a temperature and too long a thermal treatment time. For this reason, As soon as we notice that the fat in the pan is starting to smoke, we should immediately reduce the heat.
Apart from that Let’s also avoid turning the fish over too often. You only need to do this once during the entire frying process. Thanks to this, we will maintain the structure of the meat. It is also very important that Do not put cold fish, just taken out of the fridge, straight into the pan. This causes it to fry unevenly and be less tasty.
It is also important not to use too many spices before putting the fish in the pan, because e.g. Adding salt too early will draw moisture from the meat and make it very dry.
In addition to avoiding the above mistakes, it is also worth remembering a few simple rules that will make frying fish easier and ensure that it always comes out very tasty and perfectly juicy. The basis is using appropriate fat for frying. Rapeseed oil or clarified butter are perfect for this purpose.
Another key to success is to properly heat the pan. Place the fish on the fire only when the fat sizzles on contact. Another one A way to check whether the fat is hot enough is to perform a simple test. All you need to do is throw a small piece of bread into the pan. If it immediately starts to sizzle and turns golden in color, it means that the oil is ready for frying the fish.
It’s also an interesting way immersing a wooden spoon in oil. If small bubbles appear around it, it means that the fat is hot.
