Fish, river and sea, must be on the menu of any family, since it is a source of protein, many vitamins, trace elements and other useful substances. Soups are made from fish, they are stewed and baked, cutlets are made and salted. But many people prefer fried fish, these dishes are very tasty and do not take much time to cook.
What kind of fish is suitable for frying
Of the fish found in rivers, it is better to choose the one with fewer bones for frying, although crucians fried under a crispy crust are worth a little torment, choosing numerous and very sharp bones. Fried carp, catfish, pike and pike perch, as well as river trout are very tasty.
From sea fish, you need to choose species in which the structure is delicate and slightly watery. Good for frying cod, pollock, blue whiting, navaga and ice fish, as well as tilapia, sole, halibut, flounder, sea bass, pelengas, garfish, sea bass, dorado, pangasius, pollock. It is better to take red fish for frying more fatty - salmon, trout, salmon.
But in fact, you can fry any fish deliciously if you know the secrets of its proper preparation.
How to fry fish properly
The main secret and the main difference between fish and meat is that it is best to fry it fresh, just caught. In this case, you are guaranteed not to feel the specific smell of fish oil, which can spoil even expensive fish, but stored in a store in violation of the rules. In addition, the freshly caught fish has a pleasant slightly sweet taste and a particularly delicate texture.
In the event that you "caught" fresh fish in the store, which the seller caught in the pool, you can also fry it without fear that it will turn out to be tasteless. But if the fish is from ice, it doesn't hurt to check its freshness by looking at the gills, touching the carcass with your finger and believing your eyes. Do not hesitate to sniff the fish, especially since its cost is quite high. You also need to freeze fish at home and store it correctly - immediately place it in the freezer in a tightly closed plastic bag.
You can get rid of the specific fishy smell if you hold the carcass in milk for 1-1.5 hours.
The frozen carcass must be properly defrosted by placing it on the bottom shelf of the refrigerator or leaving it for a couple of hours at room temperature. It is impossible to defrost fish in water, especially in running water, since some of the nutrients will pass into the water. If you want to fry fish for a child, it is better to make it in batter. In this case, cut off the fillets from it, so that later you do not pull out the bones, breaking the crisp crust of the batter. How much fish you need to fry depends on the size and thickness of the pieces.
Small river fish, so that small bones become less noticeable, need to be fried by making diamond-shaped cuts on the sides in increments of 1-1.5 cm.
For good fresh fish, no spices other than black pepper and salt are required. It is enough to salt and pepper it, roll it in flour and fry it in a sufficient amount of well-heated vegetable oil. It is better to sprinkle the fish with lemon after it is fried or put a couple of lemon slices on the dish so that those who want to acidify the fish do it themselves. For a side dish, mashed potatoes, boiled rice, fried or lightly stewed vegetables are well suited.
