Anyone who has fried fish ever in a pan is well aware that fish has a nasty habit of sticking to it during the frying process. This leaves disgusting chunks of burnt fish on the metal surface, which can sometimes be very difficult to wipe off during washing.
There’s no need to turn down fried fish for fear of the dishes washing up afterward. Fish is, after all, an important source of sodium, potassium, phosphorus, zinc, and many other important elements for the human body. The problem of burning and sticking, even with sunflower oil, can be solved easily and elegantly.
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To solve the problem, it’s important to follow a few simple rules. Firstly, before frying, the fish should be well coated in flour. Secondly, after pouring the pan with sunflower oil, a pinch of salt should be added. Actually, the salt in the sunflower oil is the main protector of the frying pan.
Don’t forget about the temperature control rules. Fish should be placed exclusively on a well heated pan. The hotter the surface covered with oil and salt – the better. When the fish is placed on the hot surface, the fire on the cooker must be kept to a minimum. Fish frying should be done strictly on low heat.