Many people do not cook fish, as this product is very difficult to prepare. Fish often loses its juiciness and flavor due to a lot of cooking mistakes.
Many factors affect the flavor of seafood and fish
.
Proper freezing and defrosting of the fish, spices, sauce and marinade.
If all the errors are not taken into account, the result is not particularly tasty fish that disintegrates in the pan, sticks and becomes quickly dry.
Avoid these mistakes by using a marinade of salt and sugar.
Such a marinade will help to salt the fish faster before cooking. You will not have to rub salt and other spices into the fillet for a long time.
Sugar in turn will compact the fillet, which does not allow it to disintegrate in the pan.
Sugar will also provide a light caramelization when frying, the fish will turn out with a golden crust
.
When marinated properly, the fish will retain the juice inside. Salt will release the juice from the first layers of the fish, while keeping the liquid inside, which will make the fillets melt in your mouth when frying. Also, the fish will not stick to the pan, because the fillet will no longer release a lot of moisture thanks to the marinade. In
order to cook the fish properly, do not cut it too thin slices
.
Before cooking the fillet, be sure to dry it with a paper towel. For batter, it is better to cover only a thin layer of flour.
Avoid sticking pieces will turn out if you place the pieces of fillets away from each other in the frying pan. Before frying, heat the oil in the frying pan, but do not bring it to a boil
. When frying fish, forget about the lid and do not lift the fish pieces in advance. This prevents the fillets from being thoroughly fried on both sides.
Ingredients for the marinade:
- water – 350 ml;
- salt – tsp;
- sugar – tsp.
Preparation of fish in the marinade:
Mix salt and sugar in water, place the slightly thawed fish in the liquid and wait 10 minutes.
It turns out excellent fish, which does not disintegrate and does not fry too much. This is a good way to surprise guests with a delicious dish of pollock, pink salmon.
