Fried fish – a tasty and useful dish. It is possible to prepare it in several ways. For example, in oil in a frying pan, in batter, in hot fan, on a grill in the fresh air or in an oven.
It is required to you
- For way No. 1:
- 5 kg of fish (crucian
- perch
- чебак, etc.);
- salt;
- spices;
- chili powder;
- flour or bread crumbs;
- vegetable oil;
- fresh greens.
- For way No. 2:
- 5 kg of fish (carp
- som
- pike perch, etc.)
- spices;
- salt;
- vegetable oil;
- For batter:
- 1 cups of milk;
- 3 eggs;
- 5 cups of flour;
- For way No. 3:
- 5 kg of a fatty fish;
- salt;
- spices;
- chili powder;
- wine vinegar or lemon juice;
- flour or bread crumbs;
- vegetable oil.
- For way No. 4:
- 5 kg of fish;
- 1 big bulb;
- salt;
Instruction
1. Way No. 1 – a fried fish in oil best of all will be suitable For this dish fish of the small size – a crucian, a perch, чебак, a trout. Clean fish from scales and an entrails. Well wash a baking plate with flowing water.
2. Salt and strew fish with spices – nutmeg, a black sprinkling pepper, a curry or use ready mix of seasonings for fish dishes. Roll in each crucian, a perch, chebaka or trout in flour or bread crumbs.
3. Warm vegetable oil in a frying pan. Add to it a paprika pinch to increase oil temperature.
4. Fry in oil fish on both sides to a golden crust. Lay out on a dish, strew with fresh greens.
5. Way No. 2 – a fried fish in кляреВ this recipe is required fish more largely – a carp, a pike perch, a catfish, sole. Clean her from scales and an entrails. Wash out. Cut off the head and a tail – they can be put in the freezer at once. They won't be necessary for this dish.
6. Divide the rest of a fish carcass into small pieces. Accurately take out from them bones. Put fish in a deep bowl, salt and season with spices.
7. Meanwhile make batter. Shake up eggs in white foam. Add milk and flour. Salt and well mix.
8. Warm a small amount of vegetable oil in a frying pan. Dip each piece of fish in batter and fry to a golden crust from all directions in oil.
9. Way No. 3 – fish in hot fan Will approach any fatty fish – a pike perch, a salmon, a pike, etc. Clean fish from scales and an entrails. Wash and dry by means of paper towels. Cut a carcass on small pieces.
10. Put in a deep bowl, salt, season with spices. Sprinkle wine vinegar or lemon juice.
11. In a pig-iron cauldron pour vegetable oil – slightly less than a half of volume of the vessel. Warm and add a paprika pinch. Wait when oil begins to boil.
12. Roll in in flour or in crackers pieces of fish and fry till golden color. Catch tidbits from hot fan by means of a skimmer. Let's oil flow down from fish, having laid out her on paper or a towel.
13. Way No. 4 – fish on a grill isn't present any restrictions on the choice of a grade of fish Here – take that which is pleasant more. If carcasses are thicker than 3 centimeters, cut them lengthways or divide into small pieces.
14. Crush onions. You remember hands that it gave juice. Add salt and spices to taste. Lower fish in the turned-out structure and for 2-3 hours put in the fridge.
15. Take out fish from onions structure, dry her on paper towels a little. Fry each party within 10-15 minutes on a special lattice in an oven or on a grill.