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It is quite difficult to fry fish so that it turns out a perfect dish with a fragrant crust. The fact is that the product loses its integrity quite easily and turns into an unappetizing mass from equal pieces. Oddly enough, it's usually not about the breading or even the fish itself, but about the ingredient, the serious effect of which on the consistency of the dish, many cooks don't even know.
Details
The explanation for the fact that the dish falls apart quickly in the pan is most often the incorrect use of salt.
What cooks do wrong
Many people salt fried fish too late: either inside or at the end of cooking. Usually, by this point, the dish is a mass of fish instead of nice whole pieces.
How to fix the situation
It is desirable to add salt at the beginning of frying, and better - 15 minutes before the start of the cooking procedure.
If it is inconvenient for the cook to salt raw fish, sodium chloride can be added to the oil in which the product is to be fried.
In this case, the food will definitely not stick and burn to the bottom of the pan. In addition, it will be possible to avoid the appearance of hot oil splashes.
