Not everyone has the opportunity to enjoy unfrozen fish, especially marine varieties. But this is not a reason for grief, since if frozen fish was stored correctly, it turns out to be no less tasty than fresh, you just need to cook it correctly.
It is necessary
-
- frozen fish;
- vegetable oil;
- salt;
- dill greens;
- egg;
- breadcrumbs.
Instructions
Step 1
The easiest and most affordable recipe is fried fish. To cook it, first defrost the carcass. This should be done at room temperature, without trying to speed up the process by immersing the fish in water. This method of defrosting makes the fish dry, since all its juices go into the water. To prevent the fish from drying in the air during thawing, cover it with a napkin or cloth.
Step 2
Before cooking fish, peel it if it has scales. Cut off the head, if any, cut out the fins, tail, entrails. Rinse the fish under water.
Step 3
Cut the whole carcasses into portions. Fillets can be fried in whole layers, depending on the size of the fish.
Step 4
Break an egg into a deep bowl, add salt and herbs to it. Pour bread crumbs onto a flat plate.
Step 5
Put a skillet with high sides on fire, pour in vegetable oil. Its amount depends on taste preferences. If there is a lot of oil, then the fish will be deep-fried. A couple of tablespoons of oil will allow you to get an even crust, without enriching the fish with extra calories.
Step 6
Dip pieces of fish in an egg on all sides and roll in breadcrumbs, spreading in hot oil. If the oil does not boil, the fish will not crust. Spread the fish carefully in the pan, as hot oil tends to splatter.
Step 7
Fry the fish over high heat on both sides, then bring it to readiness. Cooking time depends on the size of the pieces. For frying fillets, 5-7 minutes are enough. Thicker pieces require prolonged heat treatment for 10-15 minutes.
