Chef Ángel León Explains Why You Shouldn't Wash Fish Before Frying. Ángel León urges people to stop the common habit of rinsing fish under the tap before frying. According to him, this worsens the texture and makes it harder to achieve the desired result. His advice is relevant for anyone cooking seafood at home.
One of Spain’s most renowned chefs, Ángel León, has offered an unexpected tip for anyone cooking fish at home. He stated that the common habit of rinsing fish under running water before frying is one of the main mistakes that causes the dish to lose its crispy crust and proper texture. According to the chef, this step is often the reason why those seeking a perfect result in the pan end up disappointed.
Ángel León notes that if the product has already been properly processed at the factory or store, additional washing is unnecessary. Excess moisture that forms after contact with water prevents a golden crust from forming and makes the fish less appetizing. He recommends moving directly to cooking, without subjecting the fish to further handling.
This issue is particularly relevant in regions where fish and seafood dishes play an important role in the local cuisine. In Andalusia, for example, the tradition of frying fresh fish in olive oil is considered part of the cultural code. As russpain.com points out, even experienced home cooks often find the results disappointing—and the reason may lie precisely in the excess moisture of the product.
Ángel León’s advice has already sparked discussion among home cooking enthusiasts. Many admit they previously considered washing fish to be an essential step. However, experience shows: the drier the product before frying, the more likely you are to achieve a crispy crust. In similar cases related to seafood and leisure, Andalusian residents also share their culinary habits—for example, coastal vacations and family traditions are often accompanied by dishes made with fresh fish.
For reference: Ángel León is a Michelin-starred chef known as the “chef of the sea.” His recommendations often serve as a benchmark for both professionals and enthusiasts. In Spain, more than 40 kg of fish are consumed per person each year, making cooking tips especially relevant. Experts advise: if you have doubts about the quality of the product, it’s better to pat the fish dry with a paper towel rather than rinse it under the tap. This approach helps preserve the taste and texture of the dish.
