It would seem that it could be easier than cooking fried fish. Such dishes do not require special manipulations, the whole process is within the power of even an inexperienced hostess. However, even here there are some peculiarities. It is necessary to cook not just fish fried in oil on each side. It should turn out appetizing in appearance, very tasty and fragrant. How to fry fish to get such a result?
Well- cooked fish can even be served at the festive table. But initially, you must properly defrost it, if necessary, and clean it. Her entrails, fins and scales are removed. Then you need to separate the fillet from the bones. Sometimes a fish can have a specific smell. This problem can be solved in several ways. You can hold the fish in water with vinegar (add one tablespoon per liter). It is also recommended to sprinkle it with lemon juice. To make the fish juicy and not have an unpleasant odor, it can be held in milk for a while.
Next, proceed to the frying process itself. Before you properly fry the fish, you need to decide what portion portions will be. Perhaps the fish should be cut into pieces of a certain size, you can fry whole. Small fish is cooked whole. But at the same time make incisions on it so that it does not curl.
How to fry fish so that the pieces do not deform when frying?
Prepared fish should be sprinkled with salt and left for 15 minutes. This simple action will make it stronger and will not let it fall apart in a pan. If it belongs to sturgeon breeds, then it must be lowered into hot water for 3 minutes before frying, and then washed with cold water.
Speaking about how to fry fish properly, special attention should be paid to breading. It is necessary that the fish has a beautiful appearance and does not stick to the pan. For breading, mainly flour is used, but a more complex mixture can be made. To do this, you need to roll the fish in flour, then in a beaten egg, and after that in breadcrumbs. Such a breading will make it not only tasty, but also juicy.
When frying fish, vegetable oil is mainly used. But you can add a little cream to make the dish more flavorful. The fat in the pan should be enough so that the pieces are fried not only from below, but also from the sides. If there is little fat, then the fish will turn out to be rather dry, and if there is a lot, it will be too oily.
The oil needs to be warmed up well, and then put prepared pieces of fish in a frying pan. Pieces should not lie tightly. We make the fire on the stove medium so that the fish is browned, but does not burn.
What is the time to fry fish? This, of course, depends on the size of the pieces. But mostly the fish is not fried for very long. It is good enough to brown it on each side. If there is enough oil in the pan, then during this time it will have time to fry well.
If the fish is cooked in large quantities of oil, deep-fried, then you should choose those breeds that have a denser structure. This, for example, zander, hake or sea bass. Pieces can be dipped in batter. And then dip in well-heated fat. How much to fry fish in this way? Until she gets a golden color.