Fried fish is not only tasty, but also a healthy dish. Unfortunately, many housewives are afraid to cook it. It seems to them that without special skills it is difficult to achieve a good crust and a juicy middle. In fact, even an aspiring cook will cope with hot fish. The main thing is to follow the basic principles of cooking.
The taste of the finished dish depends on a lot. It is greatly influenced by the quality of the unprocessed product. Therefore, before proceeding to the study of the secrets of frying, it is necessary to understand how to choose a filet or carcass. In the shops you can find fresh, frozen and chilled fish. Living individuals can be caught from the aquarium right in front of you. The advantage of such a fish is quite understandable. It is fresh and has a delicate flavor. When choosing, you should carefully examine the scales. It should be smooth, without bald spots. Some fish in aquariums behave strangely. Freeze in place, have a sick look. From their purchase is better to refuse. If you do not like to clean and gut fresh fish, you can ask to process it directly in the store. This service is not very expensive and is charged extra.
Frozen carcasses should be silver. Pay attention to damage to the sides and fins. There should be no creases on them. If you chose frozen fish, then take seriously not frying, but defrosting. It is best to leave it thawed at room temperature. The use of warm water is not acceptable. The fish just fall apart. You can also use the defrost in the microwave. It should be remembered about setting the right time on the program timer.
As with chilled fish, it has a good frozen eye without a muddy veil and strong bruising. Resilience is an excellent indicator of the quality of salmon and trout sold on ice. If you touch their surface, it quickly returns to its original position.
Fish grilling is simple enough. It is cut into portions with pits or use only fillets. The principles of frying for all kinds of dishes are the same - a hot frying pan and a lot of oil.
Secrets of cooking fried fish
The pan and pieces for frying should be dry. From this depends on the quality of frying and the amount of spray. Many housewives do not like to fry fish due to the fact that they are afraid to stain the entire kitchen with fat. If you wash and wipe dry the pan and put it on the fire with oil poured, then the spray will be less. The fish itself is also dried with a paper towel for precisely this reason. Another trick is salt. In order to spray was less, a small pinch poured into a hot frying pan. If you like to fry fish without a lid, and the oil begins to "shoot", then cover the pan with a special grid or colander.
In order for the dish to appear golden brown and tender middle, you need to use additional ingredients. The pieces are soaked for 30 minutes. in milk. As a result, the fish become more juicy. Also, for an even golden color of vegetable oil mixed with cream. The ratio should be 1: 1. For flavor fish sprinkled with various spices. In the supermarkets you can find ready-made seasonings. It is believed that lemon juice gives the dish a special savory taste. They can sprinkle any kind of fish.
How much fry fish?
Fish, like any fresh product, requires heat treatment. Even in the highest quality carcass can live microbes and other dangerous organisms that can cause harm to human health. On the other hand, not everyone likes refried fish. Therefore, it is important to maintain a balance. Cook it so that it roasted, but remained juicy. On average, each side of the pieces should roast for at least 5-6 minutes. A whole bird cooks much longer - about 20 minutes. Frying time depends on the size. Small capelin prepares very quickly. Also, if you fry the fillet, it is roasted much earlier than the pieces with bones.
For proper frying, it is recommended to combine medium and low heat. To begin, each piece is fried on both sides at high temperature until golden brown (5-7 min.). After that, the fire is reduced, and the fish languishes until it is finally finished. The result will not leave anyone indifferent! On your plate will be beautiful crispy chunks with tender not overdried middle.
Special attention should be frying fish on the grill. Cooking on an open fire has a number of its features:
- You can start frying only after the coal has been burned. It gives off a lot of heat. With an open flame, it is too uneven. As a result, the dish is overdried.
- The fire should be constantly monitored. This secret cooking technology derives from the previous features. Flames should be extinguished by splashing water.
- The grill with the fish must be constantly turned over. So it is evenly roasted and will not burn.
- It is worth controlling the cooking time. Open fire helps fry fish in minutes. Readiness indicators - reddish middle and yellowish juice. Do not be afraid that the pieces will not fry. As long as you carry them on the table, they will "reach" without fire.
Juicy fish in batter
Another delicious and easy way to cook fish is frying in batter. Even an aspiring cook will cope with it. No special ingredients are required. It is enough to use breading and lyson. Under the second mysterious word hides the usual beaten egg. In batter, both pieces of fish with bones and sliced fillet are cooked. How to fry fish in batter?
- Prepare 2 bowls. Pour flour or breadcrumbs into one. Put another fresh egg in the other. Beat it with a fork until smooth. Add salt and pepper.
- Put a dry frying pan with oil over medium heat.
- While the butter is warming up, roll a piece of fish in breading, and then dip it in the egg. Repeat these 2 steps until the piece is covered with a uniform layer of batter. The more repetitions - the thicker the crust.
- Place the breaded fish in batter on a hot frying pan. Fry on both sides until golden crust (5-7 min.). Reduce heat and fry fish for another 10 minutes.
The finished dish can be served with sour cream, sauces and various side dishes. It goes well with mashed potatoes, rice, pasta and baked vegetables.
Which fish is better to fry?
This or that type of fish is best with a particular cooking method. For frying, river karasiki and perch are perfect. Of course, you can hardly meet them in supermarkets. Rather, such fish can be bought in the markets or from the hands of anglers.
In any store on the shelves there are fatty fish. They are also very good to fry in a pan. In addition, this fish is suitable for frying on the grill. This species includes trout and salmon. There are also more affordable universal views. They can boil, fry, bake. These are the well-known pink salmon, pollock, hake, cod. What kind of fish would you choose for frying, remember that it must be rolled in flour. Otherwise it will be very difficult to tear pieces off the griddle. This rule applies to species with thick skins.
Few people will refuse the fragrant fried fish with a golden crisp and a delicate middle. Preparing this dish is very simple. In order for it to work, it is important to follow the rules of cooking. Among them: the correct frying time, the use of suitable types of fish and a dry frying pan.