Why fish turns out “dry”: the main mistakes of housewives

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If you are going to fry fish, remember what culinary mistakes make it dry and tasteless.

Details

Many housewives claim that much in this matter depends solely on the type of fish and its quality, but this is the same as blaming their own incompetence. Let's tell you why it turns out this way and what the mistake is.

• This happens more often with frozen fish that has been defrosted unnaturally. By actively promoting the fastest possible thawing of the carcass, housewives spoil the fish.

Therefore, frozen fish is not poured with water and not defrosted in the microwave, but is taken out in advance, leaving it in the refrigerator.

• If you do not dry the fish before cooking, then it can also turn out to be overdried from excess moisture. Therefore, it is worth leaving it for a short time on paper towels, which absorb excess moisture well.
• Before you start frying, heat the pan and oil. On a cold or warm surface of the pan, the fish will most likely stick to the bottom.

In addition, chefs recommend not neglecting the breading, which allows you to preserve the juice inside the fish, and at the same time fry it to an appetizing crispy crust.