The length of time you cook fish depends on several factors, the most important of which are the type of food chosen, the thickness of the piece of fish used, and the heating temperature of the pan. Although the time of frying fish is largely influenced by the method of frying.
Cooking fish in a pan
It is recommended to fry fish in a pan using highly heated oil, the temperature of which should not be lower than 170 ° C. When putting pieces of fish in the pan, leave a small distance between them, which will contribute to the formation of a crust that will keep the juice in the fish, which will make the dish more juicy and tender.
Fry the fish in a skillet until golden brown on both sides. If the fillet sticks to the pan at the start of cooking, don't worry. The crust formed on it during the frying process will properly “caramelize”, and at the end of the frying, the fish itself will lag behind the surface of the pan. If you try to pull it off ahead of time, the fillet will simply fall apart. Prevents fish from decaying during frying and pre-breading with flour, bread crumbs or bread crumbs.
Having recognized the readiness of the dish, take your time to lay it out on the plates. Let the fish “rest” for a few minutes, during which time it will continue to cook due to the residual heat.
Frying various types of fish
As for the time for frying fish, it largely depends on the type of product chosen. So, taken whole halibut or flounder, the weight of which varies within 300 g, must be fried for 5 minutes on one side and 5 for the same amount of time on the other. On the preparation of fillets, you will spend 4-6 minutes. Roasting one side of it will take you only 2-3 minutes.
Mackerel and herring, taken whole and weighing about 250 g, take a little longer to fry. It will take you 12-15 minutes to prepare a dish from these types of fish. In this case, each side of the carcass must be fried for 6-8 minutes.
Frying small fish will not take you more than 5-6 minutes. Each side of such specimens should be fried for only 2-3 minutes.
Deep-fried fish
If you decide to deep-fry fish, take responsibility for choosing a product. This method is suitable for cooking only fish whose meat is dense and sticky. These include: pike perch, catfish, whitefish, hake and sea bass.
Deep fat is considered the most suitable for frying fish, which is a mixture of hydro fat (60%) and vegetable oil (40%). Fish is fried in this way very quickly. The readiness of the dish is evidenced by the appearance of a golden brown crust on the pieces of fish. As a rule, this process does not take more than 2-3 minutes. In order to remove excess fat and dry the finished fish, place it on paper towels for 5-10 minutes before serving.
