How not to get your hands dirty when frying fish, cutlets and liver

To prevent the fish from falling apart during frying and sticking to the pan, it should be thoroughly coated in flour. In addition, thanks to the breading, the fish acquires a crispy crust. However, this method of cooking has several significant drawbacks.

Details

To fry fish, you should pour a large amount of flour into a bowl so that you can place the entire carcass.

The flour left over from the breading process is usually thrown away because it has absorbed a specific smell. In addition, the liquid from the fish causes lumps to appear in the flour that was used.

And when you dip the fish in flour, your fingers also get covered in this mixture, and “white dust” flies all over the kitchen.

To prevent this, experienced housewives have long used a proven method - they pour flour not into a plate, but into a plastic bag. For a pan of fish, 2 tablespoons of flour is enough.

Pieces of fish are sent here, and then the package is shaken vigorously.

This method of boning is equally good not only for fish, but also for frying liver or cutlets.