How to fry fish properly

It would seem that it can be simpler thancooking fried fish. Special manipulations such dishes do not require, the whole process is within the power of even an inexperienced hostess. However, even here there are special features. It is necessary to cook not just fish, fried in oil on each side. It should turn out to be appetizing in appearance, very tasty and fragrant. How to properly fry fish to get this result?

Well-cooked fish can be served even tofestive table. But initially it is necessary to unfreeze it properly, if necessary, and clean it. Her viscera, fins and scales are removed. Then you need to separate the fillets from the bones. Sometimes a fish can have a specific smell. This problem is solved in several ways. You can hold fish in water with vinegar (add two tablespoons to one liter). It is also recommended to sprinkle it with lemon juice. To fish turned juicy and did not have an unpleasant smell, it can be held in milk for a while.

Next, proceed to the very process of frying.Before properly frying fish, you need to decide what the portion pieces will be. Perhaps, the fish should be cut into pieces of a certain size, you can fry and whole. A small fish is cooked whole. But at the same time they make cuts on it so that it does not curl.

How correctly to fry fish, so that the pieces do not deform during frying?

Prepared fish should be sprinkled with salt andleave for 15 minutes. This simple action will make it stronger and will not allow to fall apart in a frying pan. If it is related to sturgeon, then it must be lowered into hot water for 3 minutes before rinsing, and then rinsed with cold water.

Talking about how to properly fry fish, specialattention should be paid to breading. It is necessary that the fish has a beautiful appearance and does not stick to the frying pan. For breading use mainly flour, but you can make a more complex mixture. To do this, the fish should be wrapped in flour, then in a whipped egg, and after that - in breadcrumbs. This breading will make it not only tasty, but also juicy.

When frying fish, they use mainly oilvegetable. But you can add a little creamy to make the dish more fragrant. Fat in a frying pan should be enough for the pieces to be fried not only from the bottom, but also from the sides. If the fat is small, the fish will turn dryish, and if it is too much, it will be too greasy.

The oil needs to be warmed up well, and then put on the frying pan the prepared pieces of fish. Pieces should not lie tightly. Fire on the stove is made medium, so that the fish will brown, but not burn.

How long does it take to fish? This, of course, depends on the size of the pieces. But mostly fish do not fry very long. It is enough to brown it on each side. If there is enough oil in the frying pan, then during this time it will have time to be well fried.

If the fish is cooked in a lot of oil,deep-fried, then you should choose those rocks that have a denser structure. This, for example, pike perch, hake or sea bass. Pieces can be dipped in the batter. And then put in a well-heated fat. How much to fry fish in this way? Until it gets golden color.