Fried fish, of course, is less healthy than baked or cooked in a double boiler. However, it also retains part of its useful microelements and essential fatty acids. In addition, as a result of frying, the fish acquires a completely unique taste and a crispy appetizing crust.
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Types of fish suitable for frying
Almost any saltwater fish can be fried in a pan or over an open fire. Especially tasty are those species whose meat is distinguished by tenderness: telapia, halibut, sea language, sea bass, dorado, cod, navaga, pelengas, sea bass and flounder. Fatty red fish such as salmon, sea trout or salmon are great for frying. The advantage of such a fish is that it has a small number of large bones, so eating it is more pleasant. Such a product will especially appeal to children, who often lack the patience to get all the bones.
Such a small sea fish as capelin is also very tasty in the pan. Before frying, she just needs to remove the gills, wash her and dry on a napkin. Of course, the smell during the preparation of capelin emits a very strong and specific, but it has a pleasant sweetish taste. In addition, it can be safely eaten together with small bones, as they soften perfectly during frying.
Some varieties of river fish are no less tasty after frying. Crucian meat, for example, with this method of preparation becomes especially sweet. And so that small bones become less noticeable in this fish, shallow cruciform incisions can be made on the sides of the crucian carp. Fatty mirror carp and catfish are also suitable for frying. Those who prefer less oily fish can be fried in a pan cut into pieces of zander.
But the fried river trout, although it has a pleasant taste, at the same time can emit an unpleasant smell of mud. To get rid of it, the fish must first be thoroughly gutted and washed under running water, then scrape off the mucus from the skin with the blunt side of the knife and rinse again. After this, trout should be soaked for 3 hours in cold salted water. And before cooking, wash again and dry a little on a napkin.