Hello friends! Who doesn't love fried fish? Yes, the one who doesn’t know how to cook it. Read how to properly fry fish in a frying pan. I have selected several delicious and healthy recipes for you.
River species are ideal for frying - crucian carp, river trout, pike, perch, catfish or carp. From marine meats, red fish, flounder, pollock, hake, tilapia, cod, whiting are perfect. Marine species are less bony, although among river species there are less bony ones. For example, tilapia or catfish. In fact, almost any fish can be fried if you know a few secrets.
Clean and salt
In the store, fish is sold with the head or already prepared in the form of fillets. I like to buy with my head. This way there is a better chance of determining what freshness it is. Let's start with the fact that the product must be thoroughly washed and cleaned.
- If the fish is whole, then cut off the head, cut along the belly, and gut it. For convenience, you can help yourself with a tablespoon. How to scrape out the guts, especially the dark film. Remove the gallbladder especially carefully. Do not damage it, otherwise the fish will taste bitter.
- Cut off the fins with kitchen scissors.
- Remove the scales with a well-sharpened knife. We start cleaning from the tail.
- It happens that the surface is covered with a layer of mucus. And no matter how you wash it, it remains. Just rub the carcass with salt and wash it again.
- You can leave the head in the broth and cook a delicious fish soup.
- If you are making fillet, then cut the carcass into pieces about 3 cm. This is easier to do if the fish is slightly frozen. This way the pieces will turn out even and will not move away from the bone. Sprinkle these pieces with salt. But not too much. The golden rule is that it is better to under-salt. Add salt and leave for 10-20 minutes so that the future dish is soaked. For fresh fish, 10 minutes is enough
- If the fish is small, it is better to cook it whole. The fins and tail do not need to be trimmed. When fried, they will turn out like chips. Make cross cuts on both sides. Salt the dish and let it brew for 20 minutes. Next, you can put herbs in the belly - dill, cilantro.
And now I’ll tell you a secret: it’s easy to get rid of the strong smell of mud (this is typical for river rocks). To do this, soak the pieces in a solution of milk, salt and ground black pepper. Proportions: ¼ glass of milk, half a teaspoon of salt, add a little pepper. This solution should almost cover all the pieces. After 20 minutes, remove the pieces or drain them in a colander. There is no need to rinse, let the milk drain, or blot the pieces with a napkin. No need to salt anymore. Let everyone add more salt later if it seems too little.
How to bake defrosted?
Not all types of fillets are suitable for baking. The thin meat of lean fish is easy to dry out. It is better to choose trout, tuna or fillet with skin. A universal recipe that is suitable for any fish and does not require much time:
- defrost, remove moisture with a towel;
- preheat the oven to 190 degrees;
- grease the mold with vegetable oil, place the fillet skin side down;
- Sprinkle oil on top, add salt, add crushed or crushed garlic and herbs (dill, rosemary).
- If you managed to buy pink salmon, then it is better not to practice this method with it. It is better to bake this extremely dry fish in a sleeve:
- salt and season with pepper;
- place in a sleeve on a mixture of peeled vegetables (potato wedges, onion rings and carrots);
- add a sprig of aromatic herbs (thyme, dill) and pieces of butter to the fish sleeve;
- bake no longer than 15 minutes.
If you want to diversify and complicate the dish, you can prepare baked pink salmon fillet in balsamic cream sauce with cherry tomatoes and arugula.
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Prepare directly for frying
Any of the following breadings are perfect as a breading for fillets or small pieces:
- Roll in flour. This is the easiest breading method. Pour flour into a plate, you can add spices and dried herbs for taste. And then roll in the fish pieces. In order not to stain the entire kitchen with flour, inventive housewives pour flour into a bag and send the pieces there. Just shake the bag and the fish is already breaded. And the kitchen will remain clean
