Why Chefs Add Sugar When Cooking Fried Fish: A Trick Every Foodie Should Know

It turns out that you can improve the taste and appearance of fried fish with the help of... sugar.

Many professional chefs always use granulated sugar when creating the above-mentioned dish.

The point is that the sweet additive guarantees the appearance of a beautiful golden crust on the fish.

In addition, a very interesting taste emerges - bright and rich.

However, sugar must be added correctly.

There are important nuances that were discussed by the expert of the online publication Belnovosti in the field of cooking, chef, fourth-class baker Yulia Arkhipova.

How to Use Sugar Properly When Cooking Fried Fish

Granulated sugar should become part of the breading mixture.

In other words, the sweet additive should end up in the flour in which the fish pieces will be rolled.

In this case, the dish will acquire a golden color and a pleasant crunch.

Sugar will also help to better reveal the main taste: the fish will turn out incredibly appetizing.

But it is important not to overdo it with the additive. Due to the excess of granulated sugar, the sweetness will be excessive: the dish will be spoiled.

Remember: one pinch of sugar is enough for a kilo of fish.