Nobody likes it when splashes of boiling oil fly onto the walls, apron and face when frying fish. Housewives usually try to dry the fish so that it doesn’t “shoot”, but then it doesn’t turn out juicy. But the author of the blog “Lyudmila Plekhanova. Cooking together. Food (12+) on the Zen platform (12+) offers a completely opposite way.
Here's what she recommends doing:
First you need to marinate the fish. Suitable fillets of hake, pollock, cod or whatever else you have in the refrigerator.
To do this, salt and pepper the washed fish, add some spices, and add a little lemon juice. Mix everything well and leave to marinate for about half an hour.
In the meantime, get on with the breading. Mix equal parts wheat and corn flour. Dip each piece of fish in this mixture after it has marinated.
Now the main life hack. Dip each piece of fish into cold boiled water, and then immediately place it in a frying pan with well-heated vegetable oil. And fry on both sides until done.
The author assures that You will be shocked by this method: there will be no splashes and the breading will not burn. The fish will be juicy and the crust will be golden. Bon appetit.
