It would seem that the difficult thing is to fry fish? But there are several nuances and secrets, not at all complicated, but you did not know about them. Now we will fix it and devote you to all the subtleties of cooking tasty fried fish.
How correctly to fry fish in batter?
For cooking in batter, a white fish fillet is best suited. There are no stones in it, as in small fish or cut into steaks. Therefore, this dish is appropriate to put on a festive table, it looks appetizing and guests will be comfortable to eat.
Ingredients:
- fillets of cod - 700 g;
- vodka - 50 ml;
- egg - 2 pieces;
- flour - 70 g;
- salt pepper.
Preparation
The fillet is cut into pieces that are not very large. fry fish quickly at high temperatures and it is important that the pieces are cooked completely. Sprinkle with pepper and salt a little stir and give a promarinovatsya minutes 10. In the meantime, cook the claret. We beat eggs, add vodka and flour to them. Flours may be needed more or less, the main thing is to make the dough such as on a pancake. Experiment by choosing a density, if a lot flows from the fish into a pan, then the liquid is tender, and if the crust is thick - thick, it can be diluted with boiled water. In a deep frying pan, or in a saucepan, pour a lot of oil and take turns to dip the pieces of fish into the batter, and then straight into the burning oil. We cook just a couple of minutes, only to have a beautiful crust.
How delicious to fry red fish?
This recipe is universal and suitable for cooking as a whole carcass, and steaks, and fillets, and shish kebab .
Ingredients:
- Red fish - 1 kg;
- salt - 45 g;
- sugar - 40 g;
- water - 1 liter.
Preparation
Everything is extremely simple and fast. Prepare brine for marinade, pour sugar and salt into the water, mix well. Fish, depending on how you cook it, or if it's a whole carcass, we make small cuts so that the marinade gets inside. For steaks and fillets - this is the most ideal way, because. the surface of the fish that contacted the brine, as it were compressed, does not fall apart during frying, does not burn and all the juice remains inside. We marin for about 20 minutes, and then fry either in a frying pan or on a grill. But after cooking you can pour lemon juice, which should be avoided during the marinating stage.
How to fry small river fish with a crust?
Ingredients:
- fish river - 1 kg;
- flour - 150 g;
- starch - 50 g;
- salt pepper.
Preparation
No matter how lazy it was to tinker with small fish, but it still should be carefully cleaned and washed. And in order for the small bones to be fried and not interfere with the ready fish, we make many small incisions on each side along the ridge. Now mix the flour, starch and seasonings, peeled the fish into a bag and fall asleep with flour. Close the bag so that there remains some air and mix. So the fish wraps around in flour and sinks at the same time. Now we heat up enough oil in the frying pan and quickly fry the carcasses to the crust, which is provided by starch.