If an amateur fries fish, it will never get a quality crust: this skill is only available to experienced cooks..
The crust should be a beautiful color, crispy and thin..
Thanks to this, the taste of the treat is noticeably improved, noted our magazine’s culinary expert, chef Yulia Arkhipova.
What 3 crust secrets will come to the aid of housewives?
Drying
It is known that fish needs to be washed and cleaned, which makes it moist. Such a product will never be cooked correctly. Therefore, before cooking, the fish must be thoroughly dried without fail.
‘Flour veil’
It is necessary to combine wheat flour, selected spices and salt, mix, send in a plastic bag. Next, send the pieces of fish and start shaking.
As a result, the breading will be ideal, which will lead to the appearance of a crust.
Frying
Never put fish in an insufficiently heated frying pan with little oil: you will simply ruin the product. The frying pan should be hot, and the oil layer should be at least seven millimeters thick.
