Fish is a source of a set of the useful substances necessary for normal functioning of an organism. And let the fried fish is not the most dietary dish, but it will decorate any table especially as it is rather simple to prepare it.
It is required to you
- fish;
- vegetable oil;
- salt;
Instruction
1. Before frying fish, it needs to be defrozen. It is the best of all to do it at the room temperature therefore the carcass needs to be got from the freezer in advance. It is possible to defreeze fish in the microwave oven, but if it is wrong to expose weight, then the carcass can scald slightly. Immersion of fish in water can accelerate process, but at such defrosting all juice is washed away and pulp will turn out dry.
2. After fish is defrozen, peel her and save from an entrails if those are available. Depending on the size of a carcass it is possible to fry fish entirely or to cut it on portion pieces. Pickle a carcass, ready to frying, in spices. For this purpose strew fish with a black pepper, a marjoram, a coriander or other spices and put aside for 30-40 minutes.
3. Recipes of a fried fish are various, but the principle of preparation is similar: carcasses are fried in a large amount of oil thanks to which on them the equal, golden crust turns out. For this purpose take a frying pan, pour in it vegetable oil and warm to a condition of boiling.
4. Roll in each fish piece or a carcass in flour or bread crumbs then spread in the heated oil. Such amount of oil in which not less than a half of a piece is located allows to achieve effect of hot fan.
5. On big fire fry fish within several minutes before formation of an equal crust then turn it a scapula on other side. After the piece is evenly fried, reduce fire and finish fish until ready. Don't cover a frying pan, otherwise the effect of a crisp will be lost.