Season fried food immediately after it comes out of the oil
Salt (and pepper) right after frying so seasoning adheres and you need less overall.
As soon as fried fish comes out, season while it’s still hot. The heat helps salt melt in and stick.
The short version
- Season immediately after frying
- You’ll need less seasoning later
What goes wrong
Waiting until food cools to season
Season as soon as it comes out of the oil
Why it works
Hot surface moisture and residual oil help seasoning dissolve and adhere, improving flavor with less salt.
Put it to use
Learn next
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