How to fry fish?

Fish is very useful and satisfying product, itis a source of protein, phosphorus and many other useful substances. There is a huge variety of recipes, like what to cook from fish, but in this article we will focus on processing technology, and in particular - frying. In order for the result to be five points, you need to know some ways how to fry fish. Of course, without observing the basic rules, it can fall apart or get tasteless, but our tips will help you do everything right.

How to fry fish: rules

Before the frying, the fish should be cleaned andto cut off. To do this, we clean it from the scales and separate it from the bones, if you have a small fish, you can simply clean it and gut it, and separate the bones from it with food. Solving the problem of cleaning and cutting can be made even easier by buying a filet. If you want to fry fish in oil or on a grill, you can not remove the skin from it, but if you want to fry in a breaded or batter, then you should have fillets without foreign parts.
Before starting the frying, the cut fish or fillets should be washed and then thoroughly drained with napkins or a paper towel. Otherwise, when you are frying, you will definitely be sprinkled with oil.
If frying fish with skin so that it does not change shape, you can make small incisions on the skin.
How correctly to fry fish for dietary dishes? first, use olive or sunflower oil, and not creamy. Secondly, as a breading use only flour or crackers without eggs. Thirdly, briefly fry in a pan until a ruddy crust is formed, and then move it to the oven and make it ready. Excess fat can be struck from the fish after roasting putting it on a napkin or paper towel.

How to fry fish in a frying pan

How to fry fish in a frying pan to make itit turned out delicious? You can use breading to make the fish juicy, with a crispy crust. It can be bread crumbs, bread crumbs or just flour. Sift the fillets with salt and pepper and leave to lie down for 10-15 minutes, so the salt will be absorbed and the fish will not fall apart when frying. Then dip the fillets into a beaten egg and roll in flour or breadcrumbs. Then immediately dip it into a frying pan with hot oil. Oils should be quite a lot, the entire bottom of the pan should be covered with a layer of about 3 mm and it must be very well heated. Then fry until a ruddy crust appears on both sides.
How many fry fish of different types:
- Flounder or halibut weighing about 300 grams should be fried on each side for about 5 minutes, and fillets for 2-3 minutes.
- Herring or mackerel entirely weighing about 250 grams is fried on each side for about 5-6 minutes.
- Small fish fry for 2-3 minutes and it must also be turned over.

How to fry deep-fried fish

Method of cooking deep-fried fishthe fact that the fish fry in a lot of boiling oil and without a protective shell will fall apart, so it's best to use not even the usual breading, but the batter. To cook a clay, take a glass of water or beer, one egg, 5-6 tablespoons of flour, one tablespoon of starch and salt to taste. Of these ingredients, a liquid, but rather viscous dough, is prepared, which should well envelop the fish. The fish is cut into small pieces, dried, then dipped into dough and dropped into a fryer or frying pan with a thick layer of boiling oil. Since the pieces are small and the oil is hot, this fish is fried very quickly, if necessary, you can turn pieces. As soon as they are browned, take out the fish and dry it, putting it on paper towels.

How to fry fish on a grill

Preheat the grill if you areuse a home grill, then under the grate with a fish you can put a baking sheet with foil or a plate, so the fishy smell will not soak through everything, and the drops of fat can then be easily removed. Wash the fish before roasting, dry, dry with salt and pepper, then grease with melted butter so that it does not dry out. In the frying process, periodically lubricate the fish with oil. Fry on each side to a ruddy crust.

What kind of fish to fry in a frying pan or grill decidethemselves: the small fish is prepared faster, but then it takes time to cut it while eating, with the fillet you have a little longer to tinker in the cooking process, but then it's very simple and tasty to eat. White fish is slightly drier, because it is less fatty, so if you are dieting, choose white fish rather than red, but if you want to pamper yourself or arrange a holiday, trout, salmon or salmon are an excellent choice.