Why fish sticks to a pan during frying: never cook it that way

If you want to fry fish in a pan, remember that it is very easy to spoil the product. Very often, the pieces simply fall apart and stick to the pan. All this is due to a number of mistakes.

The FoodOboz editorial team will tell you how not to fry fish. Pay attention to the following nuances.

Excessive moisture

Most often, it is the fish that has been frozen that sticks. Therefore, be sure to defrost the product completely so that there is no ice at all. Only after you are sure that there is no excess moisture can you fry the fish.

Poorly preheated pan

Never place fish on a cold pan as the skin will stick to the pan immediately. First, put the pan on the stove and wait a few minutes. Then heat the oil well, and then start frying the fish.

Too much oil

There should be enough oil in the pan, but not too much. The fish will stick, be gray and not tasty. You can add oil as needed during frying.

Do not fry fish in a regular frying pan without salt

If you have a non-stick frying pan, you can safely fry fish in it even without oil. But it won't work with a regular frying pan. You need to warm the dish very well with salt first and only then fry the fish. This way the product will not stick.