It would seem that it is difficult to spoil simply fried fish. But the most common mistake is that we usually cook it for too long and end up with dry fish that has lost the sophistication of taste. In fact, the fish is already ready at the moment when it ceases to be transparent. If such a fish is touched with a fork, it easily stratifies and is still very juicy.
There is a 10-minute rule for cooking fish, which is applicable for any cooking option, whether it's just frying in a frying pan, grilling, steamer, baking in foil, etc.
In order to get a perfectly cooked fish, before sending it to the stove, measure its thickness.
1. If you are cooking stuffed fish or fish rolls, measure it when it is fully ready to go into the oven. The easiest way is with steaks, since they are the same thickness everywhere.
2. If the thickness of the fish is about 2.5 cm (1 inch), then the total cooking time should be 10 minutes — 5 minutes on one side and 5 minutes on the other. If the pieces of fish are thinner, for example, 1.5 — 1.8 cm, then it needs to be cooked only on one side for 5 minutes.
3. To cook fish in foil, add another 5 minutes to the cooking time. The same goes for fish that is cooked in sauces.
4. For frozen fish that has not been defrosted, the cooking time should be doubled. And this rule also applies to fish fillets, as it is very often not evenly in its thickness.
Measuring the thickness of the fish, you should remember that 2.5 cm is cooked for 10 minutes on both sides, if the fish is thinner, then it does not need to be turned over, if thicker, then calculate the time based on the initial ratio of 2.5 cm = 10 min.
