Fried fish is, of course, less healthy than baked or steamed fish. However, it also retains some of its constituent useful trace elements and essential fatty acids. In addition, as a result of frying, the fish acquires a completely unique taste and a crispy appetizing crust.
Types of fish suitable for frying
Almost any sea fish can be fried in a pan or over an open fire. Species with tender meat are especially tasty: telapia, halibut, sole, sea bass, dorado, cod, navaga, pelengas, sea bass and flounder. Oily red fish such as salmon, sea trout or salmon are also great for frying. The advantage of this fish is that it has fewer large bones, so it is more enjoyable to eat. Such a product will especially appeal to children who often do not have the patience to get all the bones.
Such a small sea fish as capelin is also very tasty in a frying pan. Before frying, you just need to remove the gills, wash it and dry it on a napkin. Of course, the smell during cooking capelin emits a very strong and specific, but it has a pleasant sweetish taste. In addition, it can be safely eaten with small bones, as they soften perfectly during frying.
Some varieties of river fish are no less tasty after frying. Crucian carp meat, for example, becomes especially sweet with this cooking method. And to make the small bones less noticeable in this fish, shallow cross-shaped cuts can be made on the sides of the crucian carp. Fat mirror carp and catfish are also suitable for frying. For those who prefer less fatty fish, you can fry the pike perch cut into pieces in a pan.
But fried river trout, although it tastes good, at the same time can emit an unpleasant odor of mud. To get rid of it, the fish must first be thoroughly gutted and rinsed under running water, then scraped off the skin with the blunt side of a knife and rinsed again. After that, the trout should be soaked for 3 hours in cold salted water. And before cooking, wash again and dry a little on a napkin.
How to fry fish
To make fried fish especially tasty, it is best to prepare a fresh product. Small fish can be fried whole, while large fish, such as pike perch or carp, are best cut into small pieces. Frozen fish must first be thawed at room temperature, then washed and dried on a napkin.
To get a crispy crust on the fish, it must be salted and rolled in flour before frying. And cook only in hot oil. Fillet of sea fish is also delicious in ordinary batter from eggs, salt and flour.
