How to fry fish steaks beautifully and presentably

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Sometimes you want to set an elegant festive table to impress your guests and treat everyone to delicious fish, but something goes wrong and the beautiful pieces in the pan crumble, break and turn into a completely unappetizing dish.

How to make fish fried with steaks look appetizing?

Rule one – the fish must not be frozen.

Many people buy ready-made frozen fish already cut into pieces. Such a preparation is suitable for baking or steaming, but it is not suitable for frying.

Rule two – pieces or steaks of the same size and thickness. The height of a portioned fish steak is slightly more than 1-2 fingers.

Rule three– the sliced ​​fish should be wiped dry with napkins. If you fry the fish without breading and batter, then you should always dry it.

Rule four – seasonings and spices. You can season the fish with ground pepper before frying, but whether to salt it or not depends on the type of fish. For example, it is better not to salt trout before, but to do it on a plate on a ready-made steak.

But catfish or river fish are salted right before cooking.

Rule five – the most important thing!

To fry expensive fish deliciously, in a whole piece and not spoil its good integrity or taste, you should grease the fish itself with oil, not the pan.

Budget fish, on the contrary, is fried in a very hot pan and well greased with oil. But you can also fry salmon in oil if you really want to, you just have to adapt: ​​heat the oil well, and dip the pieces of fish with a fork.

And encore: you don't need to turn the fish back and forth in the pan. This product cooks very quickly, so frying on one side takes little time, the main thing is to let it get to the crust, and then carefully turn it over. Once!