How to fry fish so that it is moderately salty, crispy and does not burn

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There is nothing easier than frying fish. Any beginner will say that he can cope with this job. There is much less hassle with fish than with meat, and it does not take so much time to cook. However, it is often the case that the fish turns out dry and raw inside.

How to cook fish deliciously so that it turns out juicy and with a tender crust

The fish carcass is cleaned of entrails, the head is cut off and washed well under water.

If the fish is large, then the carcass is cut into portioned pieces so that the dish does not turn out raw.

The pieces of fish are salted 20-30 minutes before frying so that the salt is well absorbed. You can season the fish with spices: ginger, pepper, turmeric, saffron.

The fish is rolled in breadcrumbs. To do this, flour is poured into a bag and pieces of fish are placed inside – shaken. You can make a batter to make the fish juicier.

The pan should be well heated, and only then can you put the pieces of fish.

Use a lot of oil for frying, otherwise the fish will stick to the pan and fall apart.

Do not cover the pan with a lid if you want the fish not to stew, but to come out with a crust.

And, of course, choose only fresh fish for frying, as carcasses that have been left to lie around will not be juicy.