It would seem that could be easier than the preparation of fried fish.Special dishes such manipulations do not require that the entire process of the power of even inexperienced hostess.However, even here there are some peculiarities.It is necessary to prepare not only fish, fried in oil on each side.She should get an appetizing to look at, very tasty and fragrant.How to fry the fish to get this result?
well cooked fish can be fed even for the festive table.But initially it is necessary to properly defrost it if necessary, and clean.She removed the entrails, fins and scales.Then you need to separate the fillet from the bones.Sometimes the fish may have a specific smell.This problem can be solved in several ways.You can hold the fish in water with vinegar (one liter add two tablespoons).It is also recommended to sprinkle it with lemon juice.To fish turned out juicy and had an unpleasant smell, it could hold milk for some time.
Then proceed to the process of frying.Before how to fry fish, you need to decide what will be a la carte pieces.Perhaps it is necessary to cut fish into slices of a certain size, and can be roasted whole.Small fish cooked whole.But at the same time make cuts on it that it does not curled.
How to fry the fish pieces to not deform when frying?
prepared fish should be sprinkle with salt and leave for 15 minutes.This simple action will make it stronger and will not allow to fall apart in the pan.If it belongs to the sturgeon, it is necessary to lower the hot in hot water for 3 minutes, then rinse with cold water.
Talking about how to fry fish, particular attention should be paid to the breading.It is necessary that the fish had a nice look and do not stick to the pan.For breading used mainly flour, but it can do a more complex mixture.To do this, you need to roll the fish in flour, then in beaten egg, and then - in breadcrumbs.This breading makes it not only delicious, but also juicy.
When frying fish are mainly used vegetable oil.But you can add a bit of butter to make a dish fragrant.Fat frying should be sufficient to not only deep fried slices from the bottom, but also laterally.If fat is not enough, the fish will get dryish, and if a lot of it will be too greasy.
oil should be a good warm up, then put the pan prepared pieces of fish.Slices should not lie tightly.The fire on the stove do mean that fish is browned, but not burnt.
How long to fry fish?This, of course, depends on the size of the pieces.But basically fried fish is not very long.Suffice it well browned on each side.If enough oil pan, for this time it is good time to fry.
If the fish is cooked in large quantities of oil, deep-fried, you should choose those breeds that have a dense structure.This, for example, perch, hake and sea bass.The pieces can be dipped in batter.And then lowered into a well-heated oil.How to fry the fish in such a way?While she will not get a golden color.
