Fish is among the most useful and delicious foods. The options for its preparation are numerous and varied – baked, fried, breaded, in soup and other dishes. Although not so healthy, fried fish is undoubtedly the tastiest. Cooking fried fish seems like an easy task, but it also has its subtleties.
What to grease the pan with when frying fish so that it does not stick?
Here are some tips:
Choose fresh fish
We usually buy fish from the commercial network, which is frozen and most likely has been in the freezer for a long time. If you can get fresh fish, it will certainly be much tastier and easier to prepare. Fresh fish almost does not fall apart in the pan when frying. Depending on the season when cleaning it, you may find fish roe. Don’t throw it away.
If you are preparing frozen fish, let it thaw slowly, in no case use hot water or a microwave oven.
Matching pieces
It is of particular importance that the pieces are correctly cut. If you cut the fish into large pieces, it will be more difficult to fry them well.
If the fish is small (the size of the palm of your hand), you can cut it in half lengthwise across the back to make two flat halves.
If the fish is even smaller, you can fry it whole.
If you are preparing large fish, cut them into slices about 2-3 cm thick. After preparing the fish, dry it from the water, add a little salt and leave it in the refrigerator for about 15 minutes. This will absorb the salt and harden.
Before you put the fish in the pan, soak it in this and it will be tastier than ever
The mix matters
Mix equal parts wheat and corn flour and add a little salt. If you are cooking sea fish, you can bread it. For the breading, beat an egg, salt the fish in advance, roll it in cornmeal and dip in the beaten egg.
Heat the oil
The type of pan you use is very important. Choose a pan with a non-stick coating and a solid bottom that will maintain an even temperature. Pour about 1 cm of oil and heat it on the stove. The heating of the oil is of great importance. If you pour the fish into insufficiently heated oil, it will absorb a lot of fat when frying and will remain soft. Conversely, if you let the oil get too hot, it will start to smoke.
If you have a hard time judging when the pan is hot enough, use the following trick. Drop a grain of rice or a piece of bread into the pan. Wait for it to start to “clink” intensively and to release bubbles.
Crispy fried CARP with lemon
Fry the fish
After you have prepared the fat, roll the fish in the previously prepared mixture of corn and wheat flour and place it in the pan. Do not completely cover the bottom of the pan, so that the temperature of the fat does not drop too quickly. After 4-5 minutes, the fish becomes golden. Turn the pieces over and fry them on the other side, but be careful not to tear them. Turn the fish only when it is completely cooked on one side, so you don’t have to turn it several times.
The fish is ready
When the fish is golden brown on both sides, remove from the pan and place on a shallow plate lined with kitchen paper. This way, the paper will absorb the excess fat and the fish will have a crispy crust. Soak up the fat on both sides. Do not stack many pieces on top of each other to prevent the pieces from suffocating and softening.
