If you are going to fry fish, remember what culinary mistakes make it dry and tasteless.
To approve that much in this case depends solely on the type of fish and its quality, means to sign your own failing.
We’ll tell you why it happens and what the mistake is.
1. This happens more often with frozen fish that has been defrosted unnaturally. Housewives spoil the fish when they actively contribute to the early thawing of the carcass.
Therefore, frozen fish is not filled with water and it’s not defrosted in the microwave, but it is taken out in advance, leaving it in the refrigerator.
2. If you do not dry the fish before cooking it, from excess moisture it can also turn out to be over-dried.
Therefore, it is worth leaving it on paper towels for a while, which absorb excess moisture well.
3. Before you start frying it, preheat the frying pan and cooking oil. On a cold or warm surface of the pan, the fish is likely to stick to the bottom.
Besides this, chefs recommend not to neglect the catfish breading, which allows you to keep the juice inside the fish, and at the same time fry it to an appetizing crispy crust.
