In cooking, there are several simple ways to fry fish. The main ones are: frying fish in a pan with a small amount of oil, frying on open coals and deep-fried. Each method of frying has its own secrets, and if you ignore them, you can spoil the fish and not get the desired result.
Before frying fish in a pan, divide it into portions (small fish can be fried whole), rub with salt and leave for 10-13 minutes. To improve the taste of sea fish, it can be poured with lemon juice.
After the fish is ready for frying, put the pan on the fire and pour in the vegetable oil. The fish is dumped in flour and placed in a frying pan. The fat should only cover half of the fish so that it doesn't get too oily. To make the fish even tastier, you should put butter.
Keeping fish in a pan for a long time is not recommended, so that the meat is not dry. It is enough to fry it until crispy and crispy and then place it in the oven for 10 minutes. There the fish will be fully cooked.
Any fish can be cooked using this frying method.
You can fry fish over an open fire on a spit, grill or skewers. When frying fish on a wire rack, you need to take into account one feature. In order for the fish not to stick to the grate, you must first grease the rods with vegetable oil or bacon. Then it will be possible to preserve the integrity of the finished fish. Before placing the fish on the wire rack, dry it, rub it with salt, pepper, butter, and sprinkle with breadcrumbs. The fish is fried on the wire rack on both sides.
When frying fish on skewers, it will be possible to preserve its integrity and fry evenly on all sides. But with this method of frying, it will not be possible to lay spicy herbs in the abdomen.
When frying on a spit, preference is given to sturgeon fish. In order to emphasize its aroma, the fish is poured with ghee.
Deep-fried fish requires a large amount of vegetable oil, which must completely cover the fish, and dishes with thick walls and a bottom. The fish must be pre-prepared. It is pepper, salted, sprinkled with lemon juice and sprinkled with flour or breadcrumbs for breading. Sunflower or olive oil can be used. After the oil is heated, the prepared fish is dipped into it. It should be fried until it acquires a golden hue. Any fish is prepared in this way, but sturgeon, cod, pike perch or navaga are especially tasty.
Deep-fried fish can be cooked in batter. For this, pieces of prepared fish are dipped into batter with a fork, and then put into deep fat. After frying, the fish must be laid out on paper in order to remove excess fat.
Fried fish are ideal side dishes of herbs, potatoes, vegetables and rice. And marinades and pickles will emphasize the already unique taste. You can decorate the fried fish dish with onion rings, herbs or lemon.
Potatoes, peeled and cut into wedges, will help get rid of the fishy smell when frying in the pan. To do this, you just need to put it in oil while frying.
