VIDEO: How to fry fish properly

At first glance, the right way to fry fish is not as easy as it seems: it should be crispy on the outside and that meat nice and juicy. But sometimes the result is rather dry and tasteless. The secret to success already lies in the preparation.

How to prepare the fish

The often cited 3-S rule, namely cleaning, acidifying, salting, actually contributes to a good result:

• Of course, first of all, the fish must be properly cleaned. Wash it thoroughly under running water water and pat it dry.
• The souring is done with lemon juice or also vinegar. Place the fish approx. 1/2 hour before roast meat into the sour brew. This causes the meat to stick.
• You should only salt the fish immediately before it comes into the pan. The water is withdrawn during this process and the meat also remains firm. However, if you leave the salted fish for a long time, the opposite happens: too much water escapes - dry meat would be the result.


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• The breading is also crucial for success. It provides a solid outer shell that holds the juice holds in the fish.

Fry the fish properly - this is how it works

• Clarified butter is best for frying. This fat can be heated up without burning and also gives the meat a fine buttery aroma.
• Put a little lemon juice or salt directly into the pan, the fish will then not crumble so easily when frying. It is also important that the meat is only turned once. So let one side get really crispy before turning the whole thing over.
• Clarified butter needs to be really hot when you put the fish in the pan. Then the temperature is switched down immediately. Fish should only be cooked at a moderate temperature.