River fish have their fans. Despite the presence of small bones and a specific smell, this fish is loved and cooked quite often. In order for the dish to turn out even tastier, you need to know a few secrets of cooking fried fish.
Why exactly river fish
There is a lot of controversy about which fish is tastier - river or sea fish. Some consider river fish too bland, others, on the contrary, believe that it is softer and tastier. In addition, many are annoyed by the presence of small bones and the "swamp" smell. Although everyone's tastes are different, the ability to fry fish in a pan is very important for any housewife. To make the fish really tasty, you need to know a few secrets of its preparation.
Seasoning
You should not get too carried away with seasonings. The main seasonings for fish are salt and pepper. You should not add salt and spices to the breading, as the fish will turn out to be tough, and only the crust will be fragrant and tasty. Spices are sprinkled on the fish itself before frying, not during it.
River fish processing
Processing river fish before frying is usual. It is necessary to clean the fish of scales, cut off the fins and head, gut it and remove the black film. Then rinse under running water. To use breading or not - everyone decides for himself. Still, it is recommended to roll the fish in flour at least a little.
Frying
You can fry fish in ordinary refined sunflower oil. But fish fried in olive oil or a mixture of vegetable and butter, taken in equal parts, turns out to be much tastier.
There is also a way to fry fish without fat. When cooking fish in this way, a thin layer of salt is poured onto a preheated pan and heated until grains of salt begin to "jump". Then the salt is removed and the prepared fish is immediately added.
Before you start frying, the pan is very hot, then the oil is put in and only then the fish.
There are several opinions regarding the amount of oil needed to fry fish. Someone thinks that it is better to fry fish in a minimum amount of oil. Others recommend not feeling sorry for it so that it boils in a pan. It is believed that the fish will not absorb excess oil. But with a lack of it, it can burn and not become covered with a tasty and golden crust. River fish should be fried until crisp; for this, the pan does not need to be covered with a lid.
For the first five or even eight minutes, the fish should not be touched or turned over, otherwise it will fall apart. After frying the fish on one side, it is necessary to turn it over, it is better to do this with a wooden spatula.
Frying fish takes 10 to 15 minutes. It depends on the size of the pieces and the intensity of the fire. After cooking, remove the fish immediately from the pan, otherwise it will become saturated with oil and have an unpleasant aftertaste.
