Grandmother's Secret: How to Fry Fish Without Oil Splattering.

According to ТСН: Fried fish, although less healthy than baked or grilled fish, remains delicious and has its fans. However, frying fish in a pan can be quite problematic, especially due to oil splattering.

There is one simple trick that can make the process of frying fish more enjoyable. Frozen fish contains a lot of water, and when it hits hot fat, it leads to oil splattering that messes up the stove. It is best to defrost the fish in a strainer and dry it with paper towels before cooking.

How to Properly Fry Fish in a Pan

Choose a pan with a thick bottom that heats quickly and distributes temperature evenly. Heat the fat to 180 degrees – this will allow the fish to 'seal' faster and absorb less fat, reducing caloric content.

Fry the fish on medium heat for a few minutes on each side, flipping the fillet only once. After frying, place the fish on a paper towel to absorb excess fat.

Our Grandmothers' Trick for Frying Fish

Our grandmothers knew a clever way to fry fish that modern cooks have forgotten. They would heat the pan on high heat, then sprinkle a thin layer of salt on it, and only after that would they add oil.

Salt absorbs moisture well, which helps avoid oil splattering. Additionally, it positively impacts the quality of the fish, preventing it from sticking to the pan.

Properly cooking fish can help achieve the ideal golden crust, which will undoubtedly delight all connoisseurs of this dish.