How to cook fish properly: 7 tips from chefs

Cooking meat and fish is somewhat of an art. It's important to follow all the subtleties of the process so that you end up with a real masterpiece, not a smudge.

We have already told you how to cook steak at home. Now it's time to talk about fish. The FoodOboz editorial team has studied the recommendations of chefs (both domestic and foreign) and shares tips to help you prepare a juicy and flavorful dish.

• Choose the right fish. Not all fish is suitable for frying. We advise you to always follow the recommendations specified in the recipe and not to change the type of fish: otherwise, you risk getting a spoiled dish. Tender tilapia, for example, should not be soaked in marinade: we recommend frying it in batter or breading to prevent the flesh from turning into mashed potatoes. Fatty cod, for example, is best used to make a hearty stew or delicious soup.

• Do not remove the skin from the fish. No, we're not saying you have to eat fish skin, but you can always leave it on the plate. However, it is better not to remove the skin during the cooking stage: it is necessary as a layer between the pan and the inside of the fillet so that the flesh retains its shape and does not get soaked in oil.
• Get rid of moisture. Be sure to pat the fish dry with a paper towel before you start cooking it, whether it's frying, dipping in a marinade, or rubbing with salt and spices. Excessive moisture will prevent the creation of a crust and prevent the marinade from being absorbed into the flesh. The fish is almost guaranteed to turn out flaky and tasteless.
• The right dishes. Do not cook fish in a non-stick frying pan. Stainless steel or cast iron cookware is much better for frying. The main key to creating an appetizing crispy crust is a stable temperature, which is very difficult to maintain in pans with a thin bottom.

• Heat the cookware. If the fish sticks to the pan and falls to pieces, it means that you have not preheated the pan sufficiently before starting the frying process. Don't spare the oil – you won't get a crust without it. And don't be afraid of excess fat, you can always get rid of it by putting the finished fish on paper towels.
• Keep an eye on the time. If you cook the fish for too long, it will lose all its juices and become dry. To avoid this, use the method of quick frying in a maximally heated pan. Bring the fish to half-cooked: it should become dense around the edges and only slightly transparent in the middle. If you are frying red fish, remove it from the heat when white stripes (traces of coagulated protein) are visible on the flesh.
• Do not turn it over too often. Leave the steak or fillet in the hot pan for 5-7 minutes to allow the fish to form a crust and the juices to remain inside. Touch the fish less and do not use cooking tongs – this tool can easily crush the tender flesh and deprive it of moisture. A thin spatula or a pair of forks are more suitable for turning the steak.