Fish dishes are a necessary part of a person's normal diet. Prepare them in various ways. Currently, one of the most frequent options for cooking fish dishes is roasting. With any kind of heat treatment, fish, in contrast to meat, very quickly reaches a ready state, which means that even frying fish in a pan is not such an unhelpful way of cooking, the main thing is not to overcook.
What kind of fish is better to cook?
In principle, it will not be erroneous to consider that it is possible to fry all kinds of fish, but some breeds should not be subjected to heat treatment at all. These include, for example, all salmon and sturgeon species, as well as herring, mackerel, sardine, saury, and some others. But pike-perch, pike, carp, carp, crucian, mullet, as well as many species of marine fish (hake, cod, pollock and others) are very tasty in fried form.
How and how much to fry fish in a frying pan?
Of course, it should be well roasted so that when piercing does not emit a liquid of pink color. If you divide the carcass into a fillet, the time of frying fish can be reduced to a minimum (heads and other parts are better used for cooking fish broth, it turns out quite sparingly). If fry small and thin chunks, just a few minutes.
Methods of frying fish
You can fry fish in batter or breaded. Of course, in the first version, you should keep the dish on fire for a little longer than in the second. Clay is usually made from wheat flour and chicken eggs. For breading, you can use light bread crumbs, and preferably - wheat and / or corn flour, a mixture of flour with starch (this mixture, as well as the claret, is more suitable for particularly greasy fish, for example, catfish, halibut, catfish). Cooking freshwater fish should be somewhat longer than the sea fish to protect themselves from possible parasites (in predatory species there are fewer).
How delicious to fry fish in a frying pan?
To make the fish tasty, you can pre-salt it and pre-salt it in a small amount of lemon juice with some dry spices and garlic for 30 minutes (this time is enough). After marinating, just before breading and frying, you need to dry the pieces of fish with a clean cloth.
There is another way: add a little salt and dry spices to the breading mixture or thinner. Different peoples use different spices and traditional seasonings. Most often, certain types of ground pepper, basil, rosemary, ground anise, ground ginger and others are added.
For fish frying, it is best to use refined sunflower oil or pork smalets - the latter option is in some ways even more useful (less carcinogens are produced in the prepared dish). Fry best on medium heat. According to the golden shade of the crust, you can judge about the readiness. It is not necessary to fry until brown, although the fish will be more crispy, but will lose its juiciness and will obviously become less useful. If we cook whole fish or cross-section steaks, after a quick frying from both sides to a golden hue, we must reduce the fire and for some time protrude the fish under the lid until ready. The lid should be slightly ajar (so that the dish is not stained) or have a small opening for the steam exit.
How to fry fish without butter?
Currently, it is very popular cooking fish in a frying pan without fats. Of course, if the frying pan coating
Ready fried fish well sprinkle with lemon juice and serve with fresh herbs, light sauces, vegetable and fruit salads and light wines (white or pink).
So, we sorted it out hot, now we offer to try a few more recipes of how to cook delicious fish and what spices for fish to use at the same time.