Fried fish is a tasty and healthy dish. There are several ways to prepare it. For example, in oil in a pan, in batter, deep-fried, grilled in the fresh air or in the oven.
It is necessary
-
- For method number 1:
- 0.5 kg of fish (crucian
- perch
- chebak, etc.);
- salt;
- spice;
- ground red pepper;
- flour or bread crumbs;
- vegetable oil;
- fresh herbs.
- For method number 2:
- 0.5 kg of fish (carp
- catfish
- pike perch, etc.)
- spice;
- salt;
- vegetable oil;
- For batter:
- 1 tbsp. milk;
- 3 eggs;
- 0, 5 tbsp. flour;
- salt.
- For method number 3:
- 0.5 kg of fatty fish;
- salt;
- spice;
- ground red pepper;
- wine vinegar or lemon juice;
- flour or bread crumbs;
- vegetable oil.
- For method number 4:
- 0.5 kg of fish;
- 1 large onion
- salt;
- spice.
Instructions
Step 1
Method number 1 - fried fish in oil For this dish, small fish are best suited - crucian carp, perch, chebak, trout. Remove scales and entrails from the fish. Rinse well under running water.
Step 2
Season the fish with salt and spices such as nutmeg, black pepper, curry, or use a ready-made seasoning mixture for fish dishes. Dip each crucian carp, perch, chebak, or trout in flour or breadcrumbs.
Step 3
Heat vegetable oil in a skillet. Add a pinch of red pepper to it to raise the temperature of the oil.
Step 4
Fry the fish in oil on both sides until golden brown. Put on a dish, sprinkle with fresh herbs.
Step 5
Method number 2 - fried fish in batter In this recipe, you will need larger fish - carp, pike perch, catfish, sole. Clean it from scales and entrails. Rinse. Cut off the head and tail - they can be immediately placed in the freezer. You won't need them for this dish.
Step 6
Divide the rest of the fish carcass into small pieces. Carefully remove the bones from them. Place the fish in a deep bowl and season with salt and spices.
Step 7
In the meantime, prepare the batter. Beat the eggs until they are white. Add milk and flour. Season with salt and mix well.
Step 8
Heat a small amount of vegetable oil in a skillet. Dip each piece of fish in batter and fry until golden brown in oil on all sides.
Step 9
Method number 3 - deep-fried fish Any fatty fish is suitable - pike perch, salmon, pike, etc. Remove scales and entrails from the fish. Wash and pat dry with paper towels. Cut the carcass into small pieces.
Step 10
Place in a deep bowl, salt and season with spices. Drizzle with wine vinegar or lemon juice.
Step 11
Pour vegetable oil into a cast-iron cauldron - a little less than half the volume of the vessel. Heat and add a pinch of red pepper. Wait for the oil to boil.
Step 12
Dip the fish slices in flour or breadcrumbs and fry until golden brown. Use a slotted spoon to scoop out the tidbits from the deep fat. Let the oil drain off the fish by placing it on a paper or waffle towel.
Step 13
Method number 4 - grilled fish There are no restrictions on the choice of fish varieties - take the one you like best. If the carcasses are thicker than 3 centimeters, cut them lengthwise or cut them into small pieces.
Step 14
Chop the onion. Remember with your hands to give juice. Season with salt and spices to taste. Dip the fish into the resulting composition and refrigerate for 2-3 hours.
Step 15
Remove the fish from the onion mixture, dry it a little on paper towels. Fry each side for 10-15 minutes on a special wire rack in the oven or grill.
