How to properly fry fish so that it does not absorb oil

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How to cook fish in a pan so that it doesn't absorb a lot of oil and remains juicy? Often, fish becomes too fatty because we choose the wrong temperature or use too much oil. But there are a few simple tips that will help you get a light and flavorful dish without excess fat.

Ingredients:

• 2 fillets of your favorite fish (for example, hake or tilapia)
• Salt and pepper to taste
• Lemon juice
• 2-3 tbsp. flour for breading
• Oil for frying

First, prepare the fish: season it with salt, pepper, and sprinkle with lemon juice to enhance the flavor. Then carefully roll the pieces in flour — this will create a light crispy crust and prevent excess oil from being absorbed. Interestingly, breading not only preserves the juiciness of the fish, but also helps it brown better.

Heat the pan and add a minimal amount of oil – literally a few drops, evenly distributed. To prevent the fish from absorbing the oil, you should heat the pan well before placing the pieces. Fry the fish over medium heat so that the crust browns and the inside remains juicy.

Turn the fillet only once, when the first side is already browned. After cooking, put the fish on a paper towel to remove excess fat. You can serve such fish with lemon and fresh herbs – it will turn out light and tender, without excess fat.