How I fry fish without oil without losing the crispy salty crust my husband loves Bashny.Net

Any hostess knows that frying fish inevitably turns into an endless elimination of fat from all nearby surfaces. However, the editorial board "Site" He knows how to avoid such “fun”! Today we will tell you how tasty it is to fry fish with salt without a drop of oil.



All you need is fish, pan and salt. Thanks to this method, you do not have to wash the stove, pan, apron ... And frying in salt is much more useful than in oil. Those who have already tried this method say that by cooking fish without oil, you can finally feel it. natural. In addition, salt will help keep all the moisture inside the fish, and therefore it will not turn out dry, as it often happens. So many advantages! Already intrigued? Below you will find step-by-step instructions on how to fry fish with salt.

The ingredients

• Pink salmon steaks (any other fish is possible)
• milling

Preparation

1. First, you need to warm up the pan well. Best of all, good old cast iron. It is extremely important to thoroughly dry the fish with a paper towel, because if it is wet, it will absorb much more salt.
   
   
   
   
2. On the heated pan with a thin layer pour salt of large grinding. The bigger. Salt, all the better. If desired, you can sprinkle your favorite spices on top for an additional aroma. Now wait until the salt pillow warms up. 716790
   
   
   
   
3. We put fish on the heated salt. The time of frying depends on what condition you want to bring it to.
   
   
   
   
4. Turn the fish over. We advise you to gently scrape the excess salt so that it does not greatly affect the taste of the fish. When the fish is ready, remove it from the pan and again remove the excess salt.
   
   
   
   
5. As you can see, the fish cooked well inside. At the same time, it remained as juicy as possible!
   
   
   
   

You can see the whole process of cooking fish with salt in this video.

Have you tried frying fish in salt? Boldly shared their culinary experience in the comments. Bon appetit!