Many of us love fried fish, especially if it is cooked correctly: slightly crispy on the outside and juicy on the inside. Undoubtedly, this is a very mouth-watering meal. Regardless of whether you purchased this product in a store or got your own catch, everyone must learn how to fry fish.
The most difficult moment in the cooking process is time - it is important not to dry this delicate delicate product. That is why it is important to understand how long it takes to fry the fish until fully cooked.
Which view is better?
Since a huge number of fish species are available today, you can get confused about which one is better. For frying, it is better to take low-fat marine or river species: trout, striped bass, sea bass, pollock, tilapia and cod. As a rule, breeds with white meat are fried tastiest of all. Before you fry river fish, you need to properly cut it: freshwater species often have scales that need to be cleaned, and also have many bones that it is advisable to choose during pre-treatment.
Why is this so? First of all, because for cooking in a pan you need to use some amount of vegetable or butter (what is better to fry fish - this is a matter of personal preference). For this reason, fatty species such as salmon, tuna or Chilean sea bass can become too oily and unappealing when cooked. These varieties are best cooked on the grill or in a roasting pan.
Preparatory stage
So, you have got a good white fish. You can choose in what you will cook it - in flour or breadcrumbs. Using this layer of powder will give the product more texture and volume. This will also determine how much to fry the fish in the pan. If you are going to roll it in flour, pre-dip the slices in a bowl with milk or a raw egg for three to five minutes. This helps to avoid burning.
Take a frying pan, pour a few tablespoons of oil, preferably specially designed for heating to high temperatures. The latter include safflower, sunflower and grape seed oil. You can also use ghee, which will give the product a peculiar taste. In any case, the container should be well lubricated - you need to cover the bottom. No matter how much you fry the fish in the pan, a layer of oil should be sufficient. It is only important that the pieces do not float in it.
How to fry fish in a pan in flour?
People often avoid cooking fish for many reasons, including fearing an unpleasant smell in the apartment. But the main reason why people do not decide on a culinary experiment is that many do not know how to fry fish in a pan in flour. This is especially true for fillets, because it is very tender.
Preheat the pan and wait for the oil to heat. It is advisable to sprinkle a few drops of water into it - if the contents of the container begin to hiss and spray, you can start cooking. Put the fish in the pan. It is advisable to prepare the “front” surface first. The skinless side is usually assumed. After your fish is folded into the pan, gently straighten it with a wooden spatula to prevent it from sticking.
Frying time
How much to fry fish in a pan? Usually this process takes about three to four minutes on one side. Then you should carefully flip each piece. Fish is usually cooked for about 10 minutes for every 3 cm of thickness. Obviously, most species are smaller. Use a wide spatula to turn the pieces over. Be careful not to damage the fish. Fry for another three to four minutes on the other side. You can navigate visually - the meat should turn white and easily pierced with a fork.
Carefully lift the fish out of the pan with a spatula. Fold in plates and serve immediately on the table with several slices of lemon and chopped parsley.
What rules do you need to keep in mind?
First of all, you need to use a pan with a thick bottom. It is necessary to heat it very much before you start cooking. This is done over medium heat for several minutes. It is advisable to use a steel non-stick or cast-iron pan, but the usual one is also suitable. Modern dishes can guarantee that the skin does not stick from pieces, but you can’t get a brown crust. But you can understand how to fry without oil. Therefore, the choice is up to you.
Product sticking to dishes can occur for two reasons: either the fish is not dry enough, or the pan is poorly heated. To avoid this, be sure to wipe with a cloth every piece of the product.
Use a neutral oil such as rapeseed or grape seed so that there is no foreign smell. Heat it well in a pan - it should hiss strongly when you add fish.
How to make fish with crispy skin?
Almost any fish that is sold with skin can be cooked crispy. Salmon or perch are well suited for this purpose.
Make a few shallow cuts along the edges of the fillet pieces, if the skin is especially thin. This will help prevent twisting.
Sprinkle fillets or fish slices with salt and pepper just before cooking. If you salt too early, moisture from the meat will begin to be actively released. This will make the skin moist and the meat coarse and dry.
Use a pan that distributes heat evenly. Cast iron, stainless steel or heavy models with non-stick coating are best suited. They are easiest to bring to the desired temperature and keep it.
Fold the slices in hot oil with the skin down. When using a cast-iron frying pan or stainless steel, leather with a piece may first slightly stick to the bottom. But a little later she will lag behind by herself.
From high temperature, the protein in the meat will begin to curl up, and the fish will begin to contract and change shape. When this happens, the skin will remain attached only to the outer edges. Take a flexible spatula and press the meat until it is completely deformed. This ensures that the skin remains attached and is crispy.
How much to fry the fish in a pan until crisp?
Let the fish roast on its own. Do not flip or move it in a pan. Watch the cooking process carefully to avoid burning. The skin on each piece should not reach the consistency of chips. When you can see the golden brown tint on the skin, gently stretch a spatula under each piece and turn it over.
The fish will most likely delaminate and fall apart, so be very careful. At the moment, the degree of readiness is about 70 percent. How much to fry fish in a pan until cooked? You will only have a couple of minutes to prepare the second side.
Grilled fish side dishes
Serve this fillet preferably with a side dish of lentils or any other cooked bean product. You can combine fried fish with a spoonful of yogurt mixed with olive oil, salt and pepper, as well as with freshly chopped vegetables - cucumber and radish with garlic. Perch is traditionally served on a bed of greens with a vegetable salad.
You can also make a side dish in the form of fried cabbage, boiled spinach or raw Beijing cabbage. Served with fish and chips, couscous or rice. In fact, your possibilities are endless. If desired, you can prepare tartar sauce, which will go well with any of the side dishes.