What could be tastier than a tender piece of fish that melts in your mouth. This is truly a pleasure and a lot of positive gastronomic emotions. But the fish does not always turn out exactly like this – juicy, tender and soft. Often, tender fish meat is overdried and such a dish is only disappointing. How to cook fish properly?
– When frying for a piece of fish fillet or steak with a thickness of 2,5 centimeters, the rule of 10 minutes works, i.e. 5 minutes on one side and 5 minutes on the other side;
– If a piece of fish is less than 2 cm, cook it for 5 minutes only on one side and do not turn it over to the other;
– If your fish is cooked in foil or paper envelope, add +5 minutes to the total cooking time;
– The +5 minute rule also works if you stew fish in sauce;
– If you are cooking frozen fish that you do not defrost beforehand, double the cooking time.