Preparation stage
First, before frying fish in a frying pan, it must be prepared for this process. Thoroughly clean it of scales, gut it and separate it from the bones (if the recipe calls for fillet). If the fish is small, then you can not remove the bones, but fry them whole.
This issue can be solved in another, simpler way, by buying an already cut carcass or fillet in the store. To cook in batter, you also need to remove the skin. Before frying, remove excess moisture from the product so that the oil does not splash in different directions. This can be done with a dry linen napkin.
Mistakes when frying fish
Most often, inexperienced housewives encounter the following problems when preparing a dish:
- not cooked;
- under-or over-salted;
- not fried, but stewed;
- burnt;
- smells bad (pronounced aroma of mud and other odors);
- sticks to the pan.
As you can see, frying fish correctly is not at all easy, but it is quite possible. And now we will look at this process step by step.
Pan
When the fish is properly prepared, you can start frying. But first, before frying the fish, let's choose a frying pan. After all, even an inexperienced cook knows that good cookware is half the battle.
So, this kitchen appliance must be large enough to fry, for example, long pieces of fillet. It should be noted that the fish has a delicate structure. Therefore, not every frying pan will be suitable. By the way, today the industry also offers special “fish” ones.
Use only high-quality utensils so as not to spoil the appearance of the dish and its taste and beneficial properties. The most important parameter of a frying pan is thickness. The thicker the bottom and sides of the pan, the better.
The non-stick coating also plays an important role (nowadays, natural stone is considered the best, followed by Teflon and ceramics). But if you have a “grandmother’s” cast iron frying pan, that’s also good.
How to make batter
This is a liquid dough that forms a golden crispy crust when the product is fried in it. It is usually used to prepare boneless fillet, which is not very fatty. The most commonly used fish in this case are pelengas, cod, pollock, pike perch, and hake. It is not recommended to cook red fish in batter.
The dough recipe is simple. You need to take four tablespoons of wheat flour, two eggs, 200 grams of sour cream or mayonnaise, salt and spices to taste, but you can do without them. Beat eggs in a bowl, add sour cream, salt and spices, mix well.
Gradually, stirring, add flour. The batter should be homogeneous and free of lumps. Its thickness is like pancake batter. Diet option - without eggs, but with breadcrumbs. Dip small pieces of fillet into it - and into the frying pan!
Prepare directly for frying
Any of the following breadings are perfect as a breading for fillets or small pieces:
- Roll in flour. This is the easiest breading method. Pour flour into a plate, you can add spices and dried herbs for taste. And then roll in the fish pieces. In order not to stain the entire kitchen with flour, inventive housewives pour flour into a bag and send the pieces there. Just shake the bag and the fish is already breaded. And the kitchen will remain clean
