Fried fish is considered one of the most delicious dishes. In order to cook it correctly, you must adhere to certain rules and use some culinary tricks.
How to prepare fish for frying
Fried fish is a very popular dish. Experienced housewives are well aware of how important it is to cook it correctly.
Before frying fish in a pan, you must carefully prepare it. It must be washed, cleaned of scales, cut off the head, fins, tail, remove the insides. It is necessary to clean fish from scales using a special fish scaler or a homemade device made from beer caps attached to a wooden base. After cutting, the raw materials should be thoroughly rinsed again. Small fish can be fried in the form of a carcass, and large fish must first be cut into pieces. Their thickness should not exceed 2 cm. Otherwise, it will not work well to fry the steaks.
You can cut the fish into fillets and then cut into pieces. There will be almost no bones in the finished dish, but the fish in this case may turn out to be dryish. It is not recommended to remove the skin from the prepared fish fillet or from the carcass, since during frying it does not allow the pieces to disintegrate.
Before cooking river fish with an unpleasant muddy smell, you can pre-soak it in a mixture of milk and salt for 20 minutes. After this time, the unpleasant odor will completely disappear. You can also sprinkle lemon juice on the convenience food.
After rinsing the fish in water or milk, let the product drain, season with salt and lightly air dry the fish pieces or blot them with a paper towel. This will contribute to the formation of a golden crust on their surface. Immediately before putting the fish in the pan, you need to roll it in flour or bread crumbs. If desired, you can add spices to the breading.
How to fry fish properly
In order for the fish pieces to be fried evenly, it is necessary to put them in a well-heated frying pan, greased with vegetable or butter. Do not cover it with a lid, as this can interfere with the formation of crisp pieces on the surface of the fish.
The frying time depends on the size of the fish itself or its pieces. As a rule, it must be fried over high heat for 5-7 minutes on each side.
After a golden crust forms on the surface of the fish, reduce the heat and cover the pan with a lid. Simmer the dish under a closed lid for 5-10 minutes.
Serve fried fish hot. You can garnish it with a lemon wedge or chopped herbs.
