What to do to prevent fish from “falling apart” when frying Details

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Frying fish so that it turns out a perfect dish with a fragrant crust is quite difficult. The fact is that the product quite easily loses its integrity and turns from even pieces into an unappetizing mass. Oddly enough, the problem is usually not in the breading or even in the fish itself, but in an ingredient that many cooks don't even realize has a serious effect on the consistency of the dish.

Details

The explanation for the fact that the dish quickly falls apart in the pan is most often the incorrect use of salt.

What cooks do wrong

Many people salt fried fish too late: either inside or at the end of cooking. Usually, by this point, the dish is already a mass of fish instead of beautiful whole pieces.

How to fix the situation

It is advisable to add salt at the beginning of frying, and better – 15 minutes before the start of the cooking procedure.

If the cook is uncomfortable salting raw fish, then sodium chloride can be added to the oil in which the product is planned to be fried.

In this case, the food will definitely not stick and burn to the bottom of the pan. In addition, it will be possible to avoid the appearance of hot oil splashes.