The secret of delicious and tender fried fish: what professional chefs do with the dish at the end of cooking

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Not all amateur cooks know how to fry fish so that the result is a juicy dish with a ruddy crust. Sometimes, instead of a soft and tender fish with a crispy shell, it turns out to be a dried-up mass that has fallen apart. And it's good, if it didn't turn out to be oversalted.

Details

Such problems are not typical for dishes prepared by specialists. The fact is that cooks know the main secret of delicious fried fish. An important action at the end of cooking

Many amateur cooks are sure that you need to salt the fish even before you start frying the dish in a pan.

But professional chefs prefer to act differently: they add salt already at the final stage of creating a dish. Moreover, it is desirable to add the spice so that it gets not on the fish, but on the oil in which the food is heated.

In this case, the dish simply will not have time to become excessively salty: the fish will take exactly as much from the viscous liquid of sodium chloride, as much as it needs.

In addition, the dish will acquire an ideal consistency: it will remain soft and juicy inside, and an appetizing crust will appear on the outside.

As for the taste, then in timely salted fish it should be as bright and interesting as possible.