Golden crust on fish: what mistakes do housewives make when frying fish

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Fried fish is a dish that is difficult to refuse, especially if it is prepared correctly. However, amateur cooks often make serious mistakes when frying a fish product. As a result, the dish falls apart right in the pan, loses its juiciness and does not acquire a ruddy, aromatic crust. But there will be no problems if the actions described below are not allowed.

Abandoning the preparation of fish

The dish will not acquire the desired consistency if the raw fish is not processed.

It should be freed from excess moisture. And only after this action, the product can be rolled in flour and start frying.

Failure to prepare the pan

The dish in which the fish is to be fried also needs special “treatment”.

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You need to pour oil into the pan and heat it until barely noticeable smoke. After that, the liquid should be poured out.

Thermal treatment of fish can be carried out only on the second “portion” of vegetable oil.

Laying on a cold pan

Raw fish should be immediately in a hot pan and hot oil. Otherwise, the juices simply will not have time to seal inside the dish, and the golden color will not appear.