“Your frying pan is only partly to blame,” said culinary physicist Dmitry Zhukov in the Science of Cooking podcast, debunking the myth about the “right” cookware.
It turned out that the main mistake was too much heating.
“At high temperatures, oil breaks down, losing its non-stick properties,” Zhukov explained, citing a study by America’s Test Kitchen .
Chef Jamie Oliver's secret is simple: "Heat the pan for 3 minutes on a medium heat, then add the oil and put the fish straight in."
Blogger Alina "Fish Day" tested the method: "Before, the fish stuck, now it turns over with one movement!" Feedback from the FishChef forum: "Followed the advice - even the pollock did not stick. My wife is shocked!"
Historical fact: in Mediterranean cuisine, fish was always fried in a cold pan with olive oil.
“This is what my great-grandmother did in Greece, and she never made a mistake,” wrote a user of Kulinarium under the nickname Odysseus .
Skeptics grumble: “But then you won’t get a crust!”
Chef Konstantin Ivlev responded on the show “Hell’s Kitchen”:
"The crust is formed by the starch in the flour, not by the temperature. Dredge the fish in cornmeal and you will forget about sticking."
The end of the story from @riba_iz_peredka on Instagram: "Now fish is my signature dish. Even my mother-in-law believed that I can cook!"
Author: Valeria Kisternaya