If you do not know the basic rules for frying fish, this product can be easily spoiled. All river varieties and some marine varieties are suitable for cooking in a pan: hake, pollock, tilapia, flounder, blue whiting, cod and red fish.
Before frying fish, you need to choose the right pan, breading and butter. The pan should be large, with a thick bottom and a good finish. But a tasty dish can also be prepared in ordinary cast-iron dishes. It is better to fry this product in vegetable or olive oil, and for juiciness, add a few pieces of butter a few minutes before cooking.
The easiest option is to roll the fish pieces in flour. Dried herbs and various spices are also added to a plate of flour. You can also use crackers as breading. They are crushed, spices, herbs and cheese are added to taste. The fish is pepper and salted, and then rolled in breadcrumbs.
The batter is prepared for lean fillets, cod, pelengas, pike perch, pollock and hake. But this method is not suitable for red fish. To make batter, you will need 2 eggs, 4 tablespoons. flour, salt and spices to taste (for example, ground saffron and pepper). In a deep bowl, you need to break the eggs and beat well, add spices and salt, and then carefully add the flour. If desired, you can add a few tablespoons of sour cream to the mixture. There should be no lumps in the batter; in consistency, it resembles thick sour cream.
First you need to warm up the pan well, pour in the sunflower oil and wait for it to sizzle. Place pieces of meat or fillets and fry on one side for at least 5 minutes until golden brown. It is important to remember not to cover the pan with a lid. When the crust appears, turn the fish over and fry on the other side for 3-5 minutes, putting small pieces of butter on it. Finished meat leaves the bones well.
The fish can be fried without oil, but first, salt is calcined in a preheated pan, then it is poured out and pieces or fillets of meat are put.
