Fish is a source of many useful substances necessary for the normal functioning of the body. And let fried fish is not the most dietary dish, but it will decorate any table, especially since it is quite simple to cook.
Pick your recipe
You will need
-
- fish;
- vegetable oil;
- salt;
- spice.
Instruction manual
1
Before frying the fish, it must be thawed. It is best to do this at room temperature, so the carcass from the freezer must be removed in advance. You can defrost fish in the microwave, but if the mass is set incorrectly, the carcass may slightly scald. Immersing the fish in water can speed up the process, but with this defrosting, all the juices are washed out and the flesh turns dry.
2
After the fish has thawed, clean it and dispose of the entrails, if any. Depending on the size of the carcass, you can fry the whole fish or cut it into portions. Marinate the carcass ready for frying in spices. To do this, sprinkle the fish with black pepper, marjoram, coriander or other spices and set aside for 30-40 minutes.
3
The recipes for fried fish are varied, but the cooking principle is similar: carcasses are fried in a large amount of oil, due to which they get an even, golden crust. To do this, take a pan, pour vegetable oil into it and heat to a boil.
4
Roll each piece of fish or carcass in flour or breadcrumbs, then put in hot oil. The effect of deep fat allows you to achieve such an amount of oil in which at least half of the piece is placed.
5
Fry the fish over high heat for several minutes until an even crust is formed, then turn it over with a spatula on the other side. After the piece is evenly fried, reduce the heat and bring the fish to readiness. Do not cover the pan, otherwise the effect of the crisp will be lost.
Useful advice
Cooking time depends on the thickness of the piece. Small fish such as capelin can be cooked in 5-10 minutes, thicker pieces of mackerel or hake are fried in 10-15 minutes. The fillet is cooked the fastest; 5-7 minutes will be enough for readiness.