Even the most affordable varieties of fish, such as pollock, hake or blue whiting, can be cooked in a frying pan so that they turn out juicy, tender and tasty.
These 3 proven tips will help you avoid the main problems: dryness, toughness and sticking to the pan.
1. Proper defrosting
Never defrost fish in water, especially hot water. When quickly defrosted, the fibers lose their cell sap, which is fatal for low-fat varieties.
Thaw the fish gradually by transferring it from the freezer to the refrigerator shelf. This will preserve its natural moisture and structure.
2. Smart marinade
Forget about marinating in vinegar or lemon juice before frying. The acid causes the protein to rapidly coagulate (as when poaching eggs), making the surface of the fish denser and tougher even before cooking.
- It is better to use a salt-sugar solution. Add 1 tsp to 250-300 ml of cold water. salt and 1 tsp. Sahara. Soak portions of fish for 7-10 minutes.
- After the marinade, dry the fish with a paper towel, roll in flour and fry. It is better to add lemon juice to the finished dish.
3. Barrier technique
This method minimizes the use of oil, prevents sticking, and allows the fish to cook evenly without drying out.
1. On paper or foil
- Take a sheet of baking paper (parchment) or foil, lightly crumple and flatten for flexibility.
- Grease both sides with a thin layer of vegetable oil.
- Add the prepared fish and fry over medium heat, turning as usual. Paper or foil will become a reliable non-stick layer.
2. In an envelope
- Place the fish on a greased piece of paper or foil and fold the edges tightly, forming a closed envelope or roll.
- Fry in a frying pan, covered, over medium heat. In this case, the fish will simmer a little in its own juices, which guarantees special tenderness.
The combination of these methods will get rid of dry and tough fish. The dish will be perfectly fried, juicy and aromatic.
