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

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There is nothing easier than frying fish. Any newbie will say that they can handle this job. Fish is much less hassle than meat, and it doesn't take much time to cook. However, you often have to face the fact that the fish comes 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 the entrails, the head is cut off and rinse well under water.

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

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 a pan. To do this, flour is poured into a bag and pieces of fish are placed inside – shaken. You can make a batter to add juiciness to the fish.

The pan should be well heated, and only after that you can 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 to come out with a crust instead of being extinguished.

And, of course, choose only fresh fish for frying, as carcasses that have fallen , will not be juicy.