The fried rockfish will be suitable as for preparation as a useful daily dish, and for a meeting of guests. The delicate flavor of a saltwater fish is perfectly combined practically with any garnish, and it is possible to fry her in several minutes.
It is required to you
- rockfish,
- salt,
- pepper,
- flour,
- thyme,
- vegetable oil.
Instruction
1. Before frying a rockfish, defreeze him. It is the best of all to do it at the room temperature as if for acceleration of process to ship fish in water, then from it all juice will be washed up and when frying it will turn out dry. If fillet was bought, then it doesn't need additional processing. Clean a whole fish from scales a knife, cut out fins, cut off a tail and the head. You can cut halves of a perch on pieces further or fry them entirely.
2. Mix a thyme, salt, pepper in equal proportions and evenly miss the mark with this structure fish from all directions. The thyme and pepper will make fish of more fragrant. It is also possible to use rosemary or special seasonings for fish. Postpone a perch for 20-30 minutes that he managed to be kept waiting.
3. On a flat plate fill flour the hill, from all directions roll in in it fish. If for any reasons of flour in the house it didn't appear, as a breading it is possible to use crackers or starch. The last won't give such golden crust as flour, but will allow to keep juiciness of fish.
4. Warm vegetable oil in a frying pan, it is desirable to choose refined that when frying there was no sharp aroma. Lay out fish pieces on a frying pan in the heated oil. If to warm it there isn't enough, then the breading doesn't form of flour on fish an equal, golden crust which baking plate all juice remains. Oils there has to be enough that it covered fish pieces approximately to the middle, then fish will be fried evenly thoroughly in hot fan from all directions. After from one side the crust is formed, the perch turns over on other side. All process of preparation takes about 10 minutes.