How to Fry a Fish

Fried fish are nutritious, useful and almost instant in cooking dish. How to fry a fish, every mistress should know.

Cooks are divided fish into white andred or white and "fat". White fish, in turn, is round and flat. From a culinary point of view, the defining difference is that there are four fillets in a flat fish, and only two in a round fish.

Fry the fish well whole, small,mainly fatty, for example, herring, mackerel, as well as fillets and steaks of almost all kinds. Before frying fish, it is rolled in flour or breadcrumbs. With breading, you should not overdo it - it can absorb too much oil and the fish will turn out to be excessively greasy.

Before frying fish, you should prepare it properly.

Preparation of round and fatty fish.

Salmon, trout, mackerel and herring are oilya fish; the flesh of these varieties is darker than that of cod, carp, haddock and other round fish. For fish cutting, stock up with a knife with a sharp, flexible blade and a pair of kitchen scissors. Fresh fish is slippery and sticky, so you should have a piece of cloth and fresh sea salt at hand, and do not forget about frequent washing of fish under running cold water.

Before frying fish, it is necessary to have it properlyclear. Strongly take the carcass by the tail and scrape the scales with the back side of the knife blade or a special scraper, moving from tail to head. Cut the fins with scissors and gently trim the tail in the form of a tick. When gutting, put the fish on a sheet of greaseproof paper. With a knife, rinse the abdomen, remove the giblets. Caviar (if available) can be stored and served later with toasts. Rinse the fish in salted water and add salt in addition to remove blood clots.

Directly frying fish

From the first minutes the fish should be fried onmaximum fire to caramelize the surface. Then the fire should be strong enough. Thin fillets are fried in two minutes - for a minute on each side, a portioned piece of medium thickness will require two to three minutes from each side. The whole carcass is fried for ten minutes on both sides, depending on the thickness.

To the skin on the fillet turned crisp, putfish it down on a hot, slightly oiled frying pan and fry for one minute. Turn over and fry on the side of the pulp for a minute. Turn and fry again. When the peel becomes pleasantly brown and crispy, the fish is ready.

Most of the fish are fried, rolling it offpreviously in flour. This method allows you to get a crispy and mouth-watering crust. This is the easiest and cheapest way to preserve the taste of fish without changing it with additional ingredients. In addition, it is recommended to pour chopped onion fish pieces in a pan to give them a slightly more intense taste. Before frying fish, grate fresh carrots on a fine grater and crush onions. Gently lay the pieces of fish (sprinkle them with lemon juice) in a deep frying pan, cover them with a carrot-onion "feather" and fill with a pack of mayonnaise. You will get a very tasty and easy-to-cook fish casserole, which can be served with a side dish or as an independent dish.

If you want to surprise guests with anythingbrand new, then before frying fish, look in the "Culinary Book of the Nations of the World", paying special attention to the islanders' kitchens. They use fish as the basis of their culinary delights.

To fried fish, serve, for example, french friesor puree, but the most harmonious side dish is considered to be rice, white or brown. Sweet and sour sauce, which came to us from the kitchens of the eastern countries, namely Chinese, will also come in handy on the table. White wine, semi-dry or dry, very successfully emphasize the delicate taste of fish.

Bon Appetit!