Even if we have a good frying pan, even a non-stick one, it is completely normal that sometimes the fish sticks to the grill when we cook it. Luckily for you, we are going to tell you how to grill fish so that it does not stick, following the trick of Conchina de Maximiliana, an Aragonese mobile startup for seniors. He already taught us the hardware store trick to clean embedded grime from stoves and pans in seconds and also the trick to thoroughly clean your cutting board. And they all work like a charm.
What Conchita does is extremely simple: use some baking paper in the pan. Explain that you just need to cut some baking paper, put a few drops of oil in the pan and place the paper on top so it doesn't move. When the pan is hot, just put the fish on top. You will see that it does not stick and you will be able to turn it over easily.
@maximiliana.es This way the fish won't stick to you!
♬ original sound – Maximiliana – Maximiliana
In addition to Conchita's baking paper trick, we can try the ones given to us by Directo al Paladar, gastronomy experts, with which we will make the skin of the fish crispy. The first step to ensure that it is well cooked and has a crispy skin is to dry the fish well because “if the skin is wet, it will cook the fish and the skin will be soft.” We can do it with a little absorbent paper and on both sides.
The second step to follow is to make some small cuts in the part of the skin. “This helps prevent the skin from curling and shrinking on the sides, curling the fish,” they explain to us at DAP. If it is a fine fish, we could skip this step, although it is okay if we do it. The third step is to salt the fish just before putting it in the pan, both on the skin and meat sides, and add it when the pan is very hot and with a little olive oil, putting it on the skin side first.
Once in the pan, “do not move the fish or try to move it until the skin has browned,” they advise us, because what we want is for the Maillard reaction to occur, so do not move it even if you are tempted to do so. Normally in two minutes the skin will come off by itself from the pan and we can turn it over so that it cooks on the meat side until the fish is done.
With these tricks there is no longer any excuse to eat fish at home because it will never stick to you, whether you use Conchita's paper trick or do it without it.
