Fish can be roasted, having shipped her in oil, and it is possible only in the frying pan which is slightly greased with fat. A small small fish fry entirely, for example, smelts. The large fish is undressed on fillet or on pieces with the ridge, but isn't thicker than three centimeters that fish could be fried evenly. If you take pieces with not flayed, pierce her that the piece didn't shrink. The small fish breaded turns out especially gentle.
It is required to you
- fresh fish
- flour
- salt
- vegetable oil
- eggs
- milk
- hard cheese
- potatoes
Instruction
1. Wash out fish under flowing water and put on a board. If you have the whole big fish, then cut her on flank steaks, don't flay, and cut the ridge with a sharp knife. Puncture with an edge tip a piece in several places from skin. The processed carcass can be cut for the portion at once, and it is possible to fry entirely if only it was located on a frying pan.
2. Make one of breadings: The first option. Mix in a deep and wide bowl flour with salt. Add pepper to taste. Roll in fish breaded and lay out on a frying pan.
3. The second option. Put a bowl with a frothed eggs, a soup plate with bread crumbs and still a plate with flour nearby. Take a fish piece, dry it a napkin and roll in in flour. Then dip into a frothed eggs and into bread crumbs. Stack fish in the boiling oil.
4. The third option. Mix in a wide bowl of egg with milk, as on omelet. Add some salt. Nearby fill bread crumbs or a grain crumb in a plate. Grate a hard cheese and mix it with crackers. Dip a fish piece into an egg milk mix, then roll in in crackers with cheese and put in the heated oil.
5. The fourth option. Peel fresh potato. Grate it on a small grater. Mix with the crushed hard cheese. Roll in the fish pieces dried in a towel in the flour mixed with salt and then in potato and cheese mix and lay out on a frying pan.
6. Fry fish in a frying pan with a thick bottom. Such ware evenly gets warm and the product turns out with a good crust and juicy inside.
7. Stack fish pieces in the heated oil that the crust grabbed at once and all juice remained in a fish piece, but didn't flow on a frying pan.
8. If you fry thick fish pieces and you are afraid to overdry it on a ring, then close a frying pan a cover and put in an oven for 10 minutes.
9. Serve with mashed potatoes or friable porridges a fried fish. Sauce flank steaks or do gravy separately in a sauce-boat. Strew a fried fish with the cut fresh greens.