How to spread fish before frying to get the perfect crisp on it: a life hack from chefs
It is far from always possible for housewives to cook fried fish with a delicious crispy crust.
You can overdo it, and the surface of the dish will turn out burnt.
Sometimes the opposite situation occurs: the fish falls apart, absorbs a lot of oil and does not get any crust.
In some cases, the dish seems to be completely ready. However, there is no such desired "crunch".
Such mistakes are typical for amateur cooks. Professional fried fish usually turns out great.
The fact is that before the heat treatment of the product, cooks process it in a special way.
What to do with fish before frying
You should “arm yourself” with a culinary brush and use it to smear mayonnaise on the surface of the fish.
As soon as the fish is completely covered with a delicious white sauce, the future dish should be sprinkled with salt.
In addition, to enhance the taste, it is desirable to pour lemon juice. True, this liquid should not be too much.
After the above pre-treatment, the product can be sent to the pan. The result should be the appearance of a fragrant golden crust on the surface of the fish.
